We have chickens on our farm, so eggs are an ingredient we’re always anxious to use. Because of that, these Homestyle Breakfast Burritos have become a regular in our kitchen. I usually make a batch of eight to ten at a time, which gives us an easy, grab-and-go breakfast option for the entire week.
My kids have always loved getting breakfast burritos from McDonald’s, but I think I can confidently say that they like these better. These homemade versions are heartier, fresher and full of flavor.
The scrambled eggs are light, fluffy, and perfectly seasoned, thanks to a splash of milk and a touch of garlic powder. The breakfast sausage adds a savory, sage-forward flavor that pairs so well with the eggs, and the melted cheese brings everything together inside a warm tortilla.
One of my favorite steps in making these burritos is “sealing” them. After filling and rolling each burrito, I cook them briefly in a light drizzle of oil. This gives the outside a golden, crispy texture while helping the cheese inside melt completely. It’s a simple step, but it makes a big difference in both texture and flavor.
If you’re looking for a hearty breakfast that can be made once and enjoyed all week, this recipe is definitely worth trying. These burritos reheat beautifully and are perfect for busy mornings when you still want something homemade.
From our kitchen to yours — enjoy!
Serves 8-10
Ingredients:
8 eggs
1/4 c. milk
1/4 t. garlic powder
salt & pepper, to taste
1 lb. breakfast sausage
10-12 flour tortillas, taco sized or 8 flour tortillas, burrito sized
2 c. shredded cheese
Instructions:
–In a medium bowl, whisk together the eggs, milk, garlic powder, salt and pepper until well combined.
–Heat a nonstick skillet over medium-low heat and lightly grease if needed. Pour in the egg mixture and cook gently, stirring occasionally, until the eggs are just set and fluffy. Remove from the skillet and set aside.
–In the same skillet, cook the breakfast sausage over medium heat until fully browned and cooked through. Break it into small pieces as it cooks. Once done, remove from heat and drain excess grease if necessary. Set aside separately from the eggs.
–Warm the tortillas slightly so they are soft and easy to roll. To assemble, divide the scrambled eggs evenly among the tortillas, then top with the cooked sausage and shredded cheese. Roll each tortilla tightly into a burrito.
–Heat a drizzle of oil in a skillet over medium heat. Place the burritos seam-side down and cook until lightly golden and crisp, turning as needed to brown all sides and melt the cheese inside.
–Serve immediately or allow to cool and store in the refrigerator. Reheat by cooking in the skillet, the air fryer, or in the microwave wrapped in a damp paper towel for 60-90 seconds, flipping halfway through.
