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Southwest Breakfast Burritos

Southwest Breakfast Burritos

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Norm Walker

My wife and I love eating Mexican so I came up with this recipe so that we could have a little more variety in our morning meals. We are busy people and don't have time to make elaborate meals in the morning. In the past we have bought frozen breakfast burritos, but they are not very tasty and I knew they could be improved upon. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
  2. Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
  3. Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
  4. Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.
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Reviews

Jillian
41
5/24/2010

Breakfast burritos are awesome and pretty much contain every food group! They can be made ahead of time and are perfect for on the go. I cut the recipe way back because I didn't need quite that many and made my own taco seasoning. I added some crumbed bacon and diced green pepper plus a mix of cheddar and jack cheeses. You can add pretty much anything you want or have on hand because once you combine meat, scrambled eggs and cheese in a warm tortilla it's bound to be good. All you need is a side of salsa, sour cream, a little tabaso or cholula and you're in breakfast heaven!

crkptluv
28
5/21/2010

I have been doing this for years, adding bacon and sausage, mushrooms, bell peppers,chopped tomatoes, spam, anything I feel like or have on hand. I wrap in wax paper when cool and put in ziploc bags and freeze. Fast and nutritious breakfast for people on the go!

Rock_lobster
23
11/12/2010

Hubbie exclaimed "Yowza!" when, on the way out the door to work in his typical grab-for-granola-bar, I placed one of THESE in his hand instead. In his words, caveman-style b/t bites, "Ev.Er.Ey.Day.Me.Wantie." I scaled the recipe back, not expecting the elated response, and added some bell peppers, and instead of fresh tomato, I used a drained can of Rotel. Also, we eschew taco packets in this house, since having discovered "Taco Seasoning I" recipe on here, so I used 1 TB of that. Just the right kick, and really tasty.