Homemade Southwestern Breakfast Burritos

Homemade Breakfast Burritos

Is there a clearer sign that you’re in for a productive day than having breakfast made before you even get out of bed?

Breakfast burritos are something we try to always have on hand. They are super easy to assemble in big batches and freeze. Anytime you need a burrito, just grab one and microwave. 

Easy Homemade Breakfast Burritos

We like that these are easy to eat one-handed. I’m convinced ease of one-handed eating is the only quality parents of newborns look for in a food. 

But also, they’re quick, portable, and hearty!

Assembling Breakfast Burritos

If I’m eating these at home, I like to top with cheese and greek yogurt and avocado and lots of hot sauce. If I’m taking my burrito for the road, I like to run out the door 3 minutes before I’m supposed to be wherever I’m going and scarf it down in the car. It’s delicious both ways.

Homemade Southwest Breakfast Burritos

  • Difficulty: Easy
  • Print

Easy, homemade egg and sausage breakfast burritos. Make in big batches and freeze so you always have a quick and filling breakfast on hand!


  • 1 pound pork sausage, casings removed
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium onion, chopped
  • 10 eggs
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 (15 ounce) can black beans, rinsed and drained
  • 3 cups shredded Mexican cheese
  • 8 burrito tortillas

For serving: more cheese, sour cream, cilantro, hot sauce, avocado, green onions.


Heat a large skillet over medium-high heat. Add the sausage and cook 5 minutes, until no pink remains. Stir frequently to break up sausage. Add chopped peppers and onion to the skillet. Cook 3 minutes more, until vegetables have softened and sausage is cooked through. Transfer sausage and pepper mixture to a plate lined with paper towels to drain.

In a medium bowl, whisk together the eggs, milk, salt, and pepper until frothy. Melt the butter in a large skillet over medium heat. Once hot and bubbling, add the egg mixture. Cook, stirring gently, until no wet egg remains – about 5 minutes. Remove from heat.

In a large bowl, combine the scrambled eggs, sausage mixture, black beans, and  Mexican cheese. Stir until well combined. Divide mixture evenly among tortillas and wrap tightly. Freeze in gallon-size freezer bags.

When ready to eat, remove a burrito to a microwave-safe plate, seam-side up. Microwave, covered, 1 1/2 minutes. Flip and microwave an additional 1 1/2 minutes. Serve with any desired toppings.

Egg and Sausage Breakfast Burritos


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