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Breakfast Burritos Recipe Easy Morning Wrap

Breakfast Burritos Recipe

A rich and satisfying breakfast burrito packed with seasoned pork sausage, soft scrambled eggs, sautéed vegetables, and gooey melted cheddar, all seared to crispy perfection.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Method Notes

Ingredients
  

  • 4 large free-range eggs
  • 60 ml whole milk
  • 1 tbsp unsalted butter
  • 250 g good-quality pork sausage meat or about 3-4 sausages, skins removed
  • 1 small red onion finely diced
  • 1 red bell pepper finely diced
  • 1 clove of garlic minced
  • 100 g tinned black beans rinsed and drained
  • 150 g mature cheddar cheese grated
  • 4 large flour tortillas approx. 25cm or 10-inch
  • 1 tbsp vegetable oil
  • Salt and freshly ground black pepper to taste
  • Genuine Flavour: The combination of seasoned pork sausage soft scrambled eggs, and sharp, tangy cheddar creates a rich and satisfying taste. The sautéed vegetables add a layer of sweetness that balances everything beautifully.
  • Ready in About 30 Minutes: From chopping the veg to the final sear in the pan the whole process is efficient and won't take up your entire morning.
  • Flexible Recipe: This is a fantastic base recipe. You can easily swap the sausage for bacon lardons or chorizo add a handful of fresh spinach with the eggs, or throw in some mushrooms with the peppers.
  • Great for a Weekend Brunch: When you want something a bit more special than toast but don't want to spend hours in the kitchen these breakfast burritos are an excellent choice. They feel indulgent and are always well-received.
  • Family Tested: I've been making this for over 7 years and it never disappoints. It’s one of the few breakfasts that gets a unanimous thumbs-up from everyone in my family, from the youngest to the oldest.

Method
 

  1. Cook the Sausage: Heat a large non-stick frying pan or skillet over a medium-high heat. Add the sausage meat and break it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until it's browned all over and cooked through. Remove the sausage with a slotted spoon and set aside, leaving a little of the rendered fat in the pan.
  2. Sauté the Vegetables: Add the diced red onion and bell pepper to the same pan. Cook for 5-7 minutes, stirring, until they have softened and are starting to caramelise slightly. Add the minced garlic and cook for another minute until fragrant. Stir in the drained black beans and the cooked sausage meat, then transfer the entire mixture to a bowl. Give the pan a quick wipe.
  3. Scramble the Eggs: In a separate bowl, whisk the eggs and milk together with a good pinch of salt and pepper. Melt the butter in the now-empty frying pan over a low-medium heat. Pour in the egg mixture. I find that the best method is to let the eggs sit for about 20-30 seconds, then gently push them from the edges towards the centre with a spatula. Continue this until they are softly scrambled and still slightly moist. Immediately remove them from the heat to prevent overcooking.
  4. Warm the Tortillas: You can warm the tortillas for about 30 seconds in the microwave, or my preferred method is to warm them one by one in a dry frying pan for about 15-20 seconds per side. This makes them more pliable and easier to roll.
  5. Assemble the Burritos: Lay a warm tortilla flat. Spoon a quarter of the sausage and vegetable mixture in a line down the centre. Top with a quarter of the scrambled eggs, followed by a generous sprinkle of the grated cheddar cheese.
  6. Fold and Roll: To fold the burrito, fold the bottom edge up and over the filling, tucking it in tightly. Then, fold in the two sides. Finally, roll the burrito away from you to form a tight, secure parcel. For a visual guide on the technique, Serious Eats has a great tutorial. Repeat for the remaining three tortillas.
  7. Sear for a Crispy Finish: Add the 1 tbsp of vegetable oil to your frying pan and heat over a medium-high heat. Carefully place the assembled burritos seam-side down in the hot pan. Cook for 1-2 minutes until the bottom is golden brown and crisp. Flip and cook the other side for another 1-2 minutes. This step is crucial for getting that amazing texture and sealing the burrito shut.
  8. Serve Immediately: Slice the burritos in half on a diagonal and serve while they are hot and the cheese is wonderfully gooey.

Notes

This recipe is very flexible; try swapping sausage for bacon or chorizo, or adding spinach or mushrooms. Serve immediately while hot for the best gooey cheese texture.