These sausage, egg and cheese breakfast burritos turn simple tortillas into a filling breakfast. Make four big burritos at once, then chill or freeze them for mornings when you need something ready to heat.
Tips for breakfast burritos
Use fully cooked turkey sausage and large 10-inch tortillas. Divide the filling evenly before rolling. These are generous burritos, so warm the tortillas first to help them bend without tearing.
Helpful equipment: A rotary cheese shredder can make grating the block cheese easier; use the supplied food pusher. Compare rotary cheese shredder on Amazon. I use this type of tool in my kitchen; the linked model may differ.
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High Protein Sausage, Egg and Cheese Breakfast Burritos
Equipment
- 1 large nonstick skillet plus a mixing bowl, spatula and food thermometer
Ingredients
- 4 large eggs
- 1 2/3 cups liquid egg whites
- 8 oz fully cooked turkey breakfast sausage crumbles 8 oz
- 4 oz cheddar cheese 4 oz, shredded
- 4 large flour tortillas 10-inch
- 1 tsp olive oil For the pan.
Instructions
- Whisk the whole eggs and egg whites in a bowl. Grate the cheese and set it aside. Use fully cooked turkey sausage crumbles, not raw sausage.
- Heat the oil in a large nonstick skillet over medium-low heat. Add the eggs and cook for 6–9 minutes, stirring and folding gently, until set with no runny egg. Egg dishes should reach 160°F (71°C). Transfer to a clean plate.
- In the same pan, warm the fully cooked sausage according to its package directions, about 2–3 minutes. Fold it into the eggs. Let steam escape for a few minutes so the filling does not make the tortillas soggy.
- Warm the tortillas just enough to bend without cracking, using the package directions. Divide the filling evenly into four portions and put one portion down the center of each tortilla. Add 1 oz cheese to each. Fold in the sides and roll snugly.
- Serve warm, or cool for meal prep: place the burritos in a shallow container in the refrigerator promptly, within 2 hours of cooking (1 hour above 90°F). Once chilled, wrap individually and label with the date. See the notes for freezing and reheating.
Notes
Storage and meal prep
Refrigerate within 2 hours, or 1 hour above 90°F. Cool the filling promptly in shallow containers before wrapping burritos for storage. Keep refrigerated for 3–4 days, or freeze individually for up to 2 months for best quality. Remove foil before microwaving. Reheat in a microwave-safe cover, turning and resting as needed, until the center reaches 165°F. Heating time varies with the microwave and whether the burrito is frozen. Cooling and reheating are extra.
About the nutrition
Nutrition values are estimates, not verified results. Brands, ingredient swaps and serving sizes can change the numbers.