Sausage and Egg Breakfast Burritos

I’m going to be completely honest here, yesterday was the first day that I had ever tried a breakfast burrito, but that’s all it took. I’m officially hooked. Breakfast burritos were something that hadn’t even crossed my radar until last weekend. Every autumn we take a trip down to Lodi, Wisconsin to trek through the state’s largest corn maze. This is also the one day per year that we eat at McDonalds. We stop off in a tiny little town on our drive down to eat a quick brunch so that our stomachs can stay full through the duration of our three hour maze experience. While I always stick to my usual order of hotcakes and hash browns, this year, Cole got a sausage and egg breakfast burrito. The entire time we were eating, I could smell the burrito, and I found myself getting a little jealous. I set a new goal in my head, the following weekend, I would try and make my own delicious sausage and egg burritos. Although I would have never expected McDonalds to strike cooking inspiration for my kitchen, I am so glad it did! This is definitely going to be a new Saturday brunch staple in our house. 


4 Eggs

20 Italian Sausage Pieces

⅛ cup Diced Green Pepper

1 tbsp Milk

⅛ tsp Salt

⅛ tsp Pepper

1 tsp Dried Onion Flakes

1 tbsp Butter

1 cup Shredded Mexican Cheese 

4 Flour Tortillas – 9” Burrito Style


1. The first step to making sausage and egg burritos is ingredient prep. The green pepper has to be diced up, and the Italian sausage pieces need to be made. Find the instructions for prepping the Italian sausage by clicking on the hyperlink in the ingredients list.

Kitchen Tip 1: I knew that I wanted to use Italian sausage in these burritos, and luckily I already had a bunch of pizza pieces prepped and frozen that could be thawed out. If you ever have a spare evening or weekend, I highly recommend buying a pound of ground Italian sausage, and taking some time to prep it into pizza pieces. While I call them pizza pieces, since they are the perfect bite size for a homemade pizza, these little balls are versatile, and great to have pre-cooked and frozen. They thaw out super quickly and can be used not only in breakfast burritos, but also any night when you want to add some protein to a quick meal of pasta. 

2. Once the peppers and sausage pieces have been prepped, set them off to the side to make the egg mixture. All four eggs should be cracked into a small bowl. Add in the milk (I always used whole milk), salt, and pepper. Whisk all the ingredients until the yolks are broken and the mixture has turned yellow. Sprinkle the onion flakes into the mixture, then set it off to the side. 

3. Grab a large frying pan and melt the butter over medium-high heat. Sauté the peppers in the butter until they start to get tender, then drop in the sausage balls to reheat them. By reheating the sausage pieces, a little extra grease will be produced in the pan too, which will help to flavor the eggs.

4. Pour the egg mixture into the pan, and scramble them until they are cooked through. 

Kitchen Tip 2: I have a special tool from Pampered Chef called the Mix and Chop that I love to use when scrambling eggs, but a spatula can easily do a great job with this too. 

5. Move the scrambled eggs onto a back burner when they are done and leave the burner on keep warm/low.

6. This next step in the one that makes these burritos excellent! Grab a smaller frying pan and heat it up to medium-high heat. Put one of the tortilla shells in the pan and keep an eye on it. When it starts to get some air bubbles rising up, remove it from the pan.

This process will brown the bottom side of the tortilla and crisp it up. Repeat this process with each of the tortilla shells, piling them on a plate.

7. Then it is time to construct the actual burrito! Put the shells crispy side down on plates. Split the eggs and sausage evenly between the shells. Sprinkle a ¼ cup of shredded Mexican cheese on each burrito. Roll up the shells, and then they are done!

Kitchen Tip 3: If you do not have shredded Mexican Cheese on hand, you can make your own by shredding up a block of Monterey Jack cheese and a block of cheddar cheese, and mixing them together. 

These burritos are delicious on their own, but if you like a little spice in your life, feel free to add some salsa on the side to dip them into, or just add the salsa directly into the shell before rolling it up. Hope these will be on your menu for your next Saturday morning brunch! Enjoy!

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