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Breakfast Burritos

Stuffed with melty cheddar cheese, softly scrambled eggs, creamy avocado, pork sausage and crispy potatoes, our homemade breakfast burrito recipe will make any night owl into a morning person.


Tray of make-ahead breakfast burritos cut in half

How to Make a Breakfast Burrito

Can we let you in on a little secret? Homemade breakfast burritos are dead easy. In fact, is a breakfast burrito recipe really necessary? Well, obviously we think it is! Hear us out. True, anyone can take a few breakfast ingredients and toss them in a tortilla, but we want the best for you! Specifically, we want the best breakfast burrito recipe to be in your recipe arsenal along with our Breakfast Tacos or Huevos Rancheros. So! Here’s how you make the best ever breakfast burrito:

  1. Prep! Whisk the eggs, dice the potatoes, chop the green onions, slice your avocado.
  2. Brown! Cook the breakfast sausage—ground, not links—until it’s nicely browned and sizzling.
  3. Scramble the eggs IN the sausage fat. Oh yes. Waste not want not—also, it makes the eggs extra delicious. We’re fans of the low-and-slow method when it comes to scrambling eggs—stir frequently and let low heat do the rest.
  4. Fry the potatoes! In the same pan that you cooked the sausage and eggs in—one pan! You know we’ve got you!—fry the potatoes in a little oil until they’re nicely crisp on the outside and cooked through.
  5. Mix it up! Once the potatoes are cooked, add the sausage, eggs and green onions to the pan. Stir to combine.
  6. Assemble! One at a time, lay out a tortilla and spoon some of the sausage-egg-potato mixture directly into your mouth. No wait. That’s not right. One at a time, lay out a tortilla and spoon some of the sausage-egg-potato mixture into a tortilla. Top with cheese, avocado slices, salsa and cilantro.
  7. Melty, crispy, gooey breakfast burrito goodness! Line all of your assembled burritos up on a baking sheet, and bake just until they are golden on the outside and the cheese is melted, about 10 minutes.
Eggs Potatoes and green onions in a cast iron skillet for breakfast burrito filling
eggs cheese avocado sausage potatoes on an open face on a tortilla

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What Can I Serve with Breakfast Burritos?

While it’s true that one of the best things about burritos is that they are a meal unto themselves, it doesn’t hurt to offer a few other nibbles, particularly if you’re serving these at a brunch or party. We love to serve breakfast burritos with:

  • A fresh fruit platter. Balance out all that burrito bulk with a refreshing spread of fresh fruit.
  • Chips and guacamole! It is never too early for chips & guac.
  • Potatoes. If you’d like to lighten up our breakfast burrito recipe to suit a crowd that you know includes some low-carbers, you could leave the potatoes out and serve them as a side for those who’d like them.
  • Hot sauce! We like to use a mild salsa inside our breakfast burritos to keep them easy to love for people of all tastes and ages. But it’s always nice to offer some punchy hot sauce on the side, for those who like to spice things up! This hot sauce is our current fave.
  • Beer. OK, in no way does beer lighten up this meal, but if you’re camping (more on that below) and you’re over 21, you have to pair your breakfast burrito with a breakfast beer. It’s just a rule.
Four breakfast burritos rolled up on a metal baking sheet
Hand reaching for Breakfast Burrito cut open sausage, eggs, cheese, potatoes and avocado.

Can I Make These Into Vegetarian Breakfast Burritos?

Yes! This breakfast burrito recipe is so adaptable. We’ve made it many different ways over the years to suit all sorts of taste preferences and dietary needs. If you want to make a vegetarian breakfast burrito, simply leave out the sausage or swap in your favorite veggie sausage. This brand works especially well in our breakfast burrito recipe!

Are Breakfast Burritos the Perfect Camping Food?

Obviously, yes. And our breakfast burrito recipe is truly the perfect breakfast burrito for camping because, although you can eat it right away, it’s a super-great make-ahead breakfast burrito. When we camp, we usually divvy up meal duty with friends, and we always call breakfast duty. Because it’s easy to make a bunch of them at once—you can easily double this recipe to feed a crowd—they’re the perfect on-the-go, eat-anywhere breakfast. Plus, if we’re camping, we love not having to start up a fire or mess with a camping stove. Sure, you can warm them up on a cast iron griddle over the campfire, if you’d like to be a really nice camp cook. But we love that you can just open the cooler and grab a burrito, and get out into nature!

Breakfast Burrito cut in half showing sausage, eggs, cheese, potatoes, salsa and avocado.

How to Freeze Breakfast Burritos:

Speaking of make-ahead breakfast burritos, you can make these way ahead and freeze them. Make a big batch and freeze the burritos to grab, heat and eat during the week. To freeze breakfast burritos, make them all the way up to the point of assembly, and then stop before you bake them. To ensure freshness, be sure to wrap them tightly in a Ziploc bag. When you’re ready to eat, bake them in the oven until golden and melty, or—if you’re really in a rush—pop them in the microwave until they’re warmed through.

Other Quick & Easy Breakfasts:

Tray of make-ahead breakfast burritos cut in half

So, What Do You Think?

Whether you’re taking your breakfast burritos camping or you just hope they make this week a little easier, we want to hear all about it! Snap a pic and post it to Instagram tagging @themodernproper and #themodernproper so we can admire your handiwork. Happy eating!

Breakfast Burritos

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  25 min
  • Calories: 534



  • 2 large russet potatoes, peeled and grated
  • 1 lb breakfast sausage, ground (not links)
  • 6 eggs, beaten
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1 bunch green onions, white and green parts, chopped
  • 6 large flour tortillas
  • 2 cups cheddar cheese, grated
  • 2 avocados, sliced
  • salsa
  • fresh cilantro


  1. Using a cheesecloth remove as much water from grated potatoes as possible. You may have to twist the cloth very hard. (This step is crucial to achieving extra crispy potatoes.)
  2. In a large skillet brown breakfast sausage over medium heat until cooked through, about 5 minutes. Remove meat from the skillet and set aside. In the same skillet add in the eggs and season with ½ tsp salt and pepper. Using a rubber spatula stir the eggs slowly but frequently until cooked through. Once cooked remove from skillet and set aside along with sausage.
  3. In the same pan add olive oil and bring heat to medium/high. Add in potatoes spreading out evenly on the surface of the skillet. Season with remaining salt and pepper. Allow to cook for 2-3 minutes before stirring/flipping potatoes. Continue doing this every 2-3 minutes until potatoes are slightly crispy and cooked through. Add in green onions along with sausage and eggs and stir until mixture is combine. Remove from heat.
  4. Preheat oven to a low broil.
  5. Working with one tortilla at a time place ½-¾ cup sausage mixture in the middle of the tortilla. Top with ⅓ cup cheese, avocado slices, salsa and cilantro. Carefully roll up the burritos, tucking in the corners. Repeat with remaining tortillas. Line burritos on a baking sheet and place in oven. Remove once tortillas are just golden and serve hot!

Nutrition Info

  • Per Serving
  • Amount
  • Calories534
  • Protein31 g
  • Carbohydrates29 g
  • Total Fat36 g
  • Dietary Fiber6 g
  • Cholesterol268 mg
  • sodium1178 mg
  • Total Sugars3 g

Breakfast Burritos

Questions & Reviews

Join the discussion below.

  • Linda Green

    How do you freeze burritos

    We have a whole section explaining how to freeze these burritos a bit above the ingredient list.

  • Ruthie Hawkins

    Would it be ok if I broil them, then wrap them up. Take them hiking to eat 2-3 hours later?


  • Sue

    How does the avocado, cilantro and salsa hold up to being frozen and reheated?

    If you want to freeze we recommend leaving the avocado out and either adding it in fresh when eating or making guac to dip it in instead. The cilantro and salsa should do fine!

  • Belinda sisneros

    NO EGG?

    Eggs are listed in the ingredient list. Hope you enjoy Belinda!

  • Dakota Sweeney

    Can I meal prep these for the week and keep them in the fridge? If so would I just reheat them in the microwave or in the oven again? Thanks

    A full week would probably be too long in the fridge. We recommend only keeping in the fridge for 3-4 days. You can reheat in the microwave or the oven, either will work, oven might be a bit better of a texture. Hope you enjoy!

  • Victor

    Nicely done ...stunny dish

    Thanks Victor!

  • Andrea Doeden

    Made these w bacon instead of sausage and 1 huge baking Russet and LOVED them. Ate 2 right away and froze the rest. Have really appreciated the quick grab for hearty breakfast. My fav BK burrito recipe to date

    Thanks Andrea! So glad you loved these!

  • Leydi Vásquez

    Me encanto

    gracias! : )