My favorite way to begin the day is with this homemade breakfast burrito recipe! Made with spicy sausage, cheesy soft-scrambled eggs, crispy home fries, and smoky chipotle sauce wrapped in a soft homemade tortilla, it has everything you could want. Filling, comforting, and great for meal prep, it’s guaranteed to help you start your mornings off on the right foot.
I’ll never say no to a tall stack of my buttermilk pancakes or a plate of brioche French toast in the morning. However, if I have to choose, I’m going savory every time, and if given the option, I’m making this sausage breakfast burrito recipe.
Packed with soft scrambled eggs, crispy home fries, spicy sausage, melty cheddar, and a smoky chipotle sauce, they’re bold, comforting, and always worth the extra effort. Trust me. You’ll never go back to store-bought options again!
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Flour Tortillas – You can use store-bought tortillas if desired, but I think everything tastes better when made from scratch. Luckily, homemade tortillas are simple to prepare using all-purpose flour, salt, and lard. You can substitute shortening or butter for the pork lard, if desired.
- Home Fries – Prepare diner-worthy home fries with Yukon Gold potatoes, baking soda, salt, vegetable oil, hot paprika, garlic powder, smoked paprika, and chicken bouillon powder. They turn out crisp on the outside, soft in the center, and loaded with savory, smoky flavor.
- Sausage Filling – Cook hot Italian sausage, red bell pepper, green bell pepper, and red onion in oil for a hearty, protein-packed filling.
- Chipotle Mayo – Combine sour cream, mayonnaise, chipotle peppers in adobo, lime juice and zest, garlic powder, and sugar for a tangy, spicy condiment.
- Scrambled Eggs – Scramble soft, cheesy eggs using butter, eggs, and my secret ingredient, chicken bouillon powder.
How to Make the Best Sausage Breakfast Burrito Recipe
1. Make the Tortillas
2. Cook the Potatoes
3. Prepare the Sausage Mixture
4. Make the Sauce
5. Scramble the Eggs
6. Assemble the Breakfast Burritos
7. Cook and Serve
Possible Variations
- Sausage – Use bacon, chorizo, ground turkey, ground chicken, or ground beef instead. Or, omit the meat, and add black beans to keep this breakfast burrito recipe meat-free.
- Veggies – Add to or replace the peppers and onions with sautéed mushrooms, tomatoes, or zucchini.
- Spice – Amp up the heat by adding diced jalapeños or a dash of hot sauce to the filling.
- Cheese – Top the burritos with cheddar cheese. Or, use Monterey Jack, pepper jack, feta, or provolone for a slightly different taste.
Nick’s Tips for Success
- Use a scale. For equal-sized tortillas, use a kitchen scale to measure out each piece.
- Don’t skip the resting time for the dough. Resting the tortilla dough helps relax the gluten, making it easier to roll out into thin, flexible rounds, perfect for wrapping a hearty breakfast burrito.
- Use a hot skillet or comal for the tortillas. High heat helps create charred spots while keeping the tortillas soft without sacrificing their structure. I also use a knife or sharp object to pop any bubbles that form, promoting even cooking.
- Shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent melting. Freshly grated cheddar melts better and has a richer taste.
- Customize the spice level. The chipotle sauce brings a nice kick of heat. However, you can dial the spice up or down by adjusting how many chipotle peppers and how much adobo sauce you include. Start slowly, and add more as needed, depending on your spice preference.
- For extra crispy home fries. Don’t overcrowd the pan! Cook the potatoes in batches for the best golden edges and flavor.
Breakfast Burrito Recipe
One of my favorite breakfasts, this sausage breakfast burrito recipe comes together with homemade tortillas, home fries, cheesy scrambled eggs, sautéed veggies, and chipotle sauce. Hearty and filling, it's simple to prepare and great for meal prep!
Equipment
- 1 Large Mixing Bowl
- 1 Large Spoon
- 1 Rolling Pin
- 1 Comal or Large Cast iron skillet
- 1 Resealable bag (for storing tortillas)
- 1 Medium Pot
- 1-2 Medium Skillets
- 1 Small Bowl
- 1 Spatula
- 1 Cutting Board
Ingredients
For the Flour Tortilla
- 4 (22.5 gram / 0.8 ounce) scant cup all-purpose flour
- 1 ½ tablespoon kosher salt
- 7 tablespoon (100 gram / 3.5 ounce) pork lard or shortening
- 1 ¼ cup (295 milliliter / 10 fluid ounce) lukewarm water
For the Home Fries
- 1 pound (450 gram / 1 pound) Yukon Gold potatoes, diced into ½ inch pieces
- ¼ teaspoon (1.25 gram / 0.04 ounce) baking soda
- kosher salt to taste
- ½ cup (120 milliliter / 4 fluid ounce) vegetable oil
- ½ teaspoon (1 gram / 0.04 ounce) hot paprika
- ½ teaspoon (1 gram / 0.04 gram) garlic powder
- ¼ teaspoon (1 gram / 0.04 gram) smoked paprika
- ¼ teaspoon (1 gram / 0.04 gram) chicken bouillon powder
For the Sausage
- 1 tablespoon (15 milliliter / 0.5 fluid ounce) neutral oil
- ½ pound (225 gram / 0.5 pound) hot Italian sausage
- ¼ (~30 gram / 1 ounce) red bell pepper, chopped
- ¼ ((~30 gram / 1 ounce) ) green bell pepper, chopped
- ¼ (~30 gram / 1 ounce) red onion, chopped
For the Sauce
- ¼ cup (60 gram / 2.1 ounce) sour cream
- 2 tablespoon (30 gram / 1 ounce) mayonnaise
- 2 chipotle in adobo, chopped, plus 1 tablespoon adobo sauce (~30 gram / 1 ounce)
- ½ (~20 gram / 0.7 ounce ) lime, zested and juiced
- ¼ teaspoon (1 gram / 0.04 ounce ) garlic powder
- ¼ teaspoon (1 gram / 0.04 ounce) sugar
For the Scrambled Eggs
- 2 tablespoon (30 gram / 1 ounce) butter
- 8 large eggs
- ½ teaspoon (1.5 gram / 0.05 ounce) powdered chicken bouillon
For Serving
- cheddar cheese, grated
- avocado
- fresh cilantro, chopped
- scallions, chopped
- lime
Instructions
For the Tortillas
- In a large mixing bowl, combine flour, salt, and lard. Rub the fat into the flour until well incorporated.4 scant cup all-purpose flour, 1 ½ tablespoon kosher salt, 7 tablespoon pork lard or shortening
- Gradually add water, mixing with a spoon or by hand until the dough is slightly sticky.1 ¼ cup lukewarm water
- Lightly wet your hands and knead the dough on a clean surface for about five minutes until smooth but lightly tacky.
- Divide dough into four equal balls (200 grams / seven ounces each). Flatten each into a disk, cover, and let rest for 30 minutes.
- Roll each disk to 12-13 inches (30-33 centimeters) using minimal flour.
- Preheat a comal or large cast iron skillet over medium-high heat. Cook each tortilla for about one minute on each side, until bubbles form and turn brown.
- Transfer to a resealable bag to keep warm. Repeat with remaining tortillas.
For the Home Fries
- In a medium pot, add potatoes, baking soda, and kosher salt. Cover with water and bring to a boil. Simmer for six to eight minutes until barely fork-tender.1 pound Yukon Gold potatoes, diced into ½ inch pieces, ¼ teaspoon baking soda, kosher salt to taste
- Drain potatoes, then return to heat to cook for one to two minutes until opaque and rough around the edges.
- In a skillet, heat oil and cook potatoes for five to seven minutes until golden brown. Toss with the spice mixture. Set aside.½ cup vegetable oil, ½ teaspoon hot paprika, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, ¼ teaspoon chicken bouillon powder
For the Sausage
- In a skillet, heat oil and cook sausage, breaking it into small pieces. Cook for five to seven minutes until golden brown.1 tablespoon neutral oil, ½ pound hot Italian sausage
- Remove sausage and set aside on paper towels.
- In the same skillet, cook bell peppers and onions for four to five minutes, until softened. Set aside.¼ red bell pepper, ¼ green bell pepper, ¼ red onion
For the Sauce
- In a small bowl, whisk together sour cream, mayonnaise, chipotle, lime juice and zest, garlic powder, and sugar.¼ cup sour cream, 2 tablespoon mayonnaise, 2 chipotle in adobo, ½ lime, ¼ teaspoon garlic powder, ¼ teaspoon sugar
- Cover and refrigerate until ready to serve.
For the Scrambled Eggs
- In a small skillet, melt half of the butter over medium-low heat.2 tablespoon butter
- Stir eggs constantly as curds form. Once eggs are 80% cooked, remove from heat and season with chicken bouillon.8 large eggs, ½ teaspoon powdered chicken bouillon
- Add remaining butter and fold until eggs are soft and custardy.
For Assembly & Cooking
- Place a tortilla on a clean surface. Add a quarter of the eggs, cheese, avocado, sausage, and home fries in the center.cheddar cheese, avocado
- Fold in the sides of the tortilla and roll it up, tucking in the edges.
- Heat a skillet over medium heat and cook burritos seam-side down for one to two minutes until golden brown. Flip and repeat.
- Transfer to a cutting board, let cool slightly, then slice in half.
- Serve with sauce, cilantro, scallions, and lime.scallions, fresh cilantro, lime
Video
Notes
*Nutrition information does not include toppings.
Storage: Wrap leftover burritos with aluminum foil, and store them in the refrigerator for up to four days. Or, freeze for up to one month.
Nutrition
Serving: 1serving, Calories: 733kcal, Carbohydrates: 60g, Protein: 18g, Fat: 46g, Saturated Fat: 16g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 247mg, Sodium: 1767mg, Potassium: 469mg, Fiber: 3g, Sugar: 2g, Vitamin A: 746IU, Vitamin C: 13mg, Calcium: 63mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
Can I make this breakfast burrito recipe ahead of time?
Yes, I often make extra burritos to keep on hand for meal prep. Once cool, wrap the burritos in aluminum foil, and store them in the refrigerator for up to four days. Or, freeze them for up to one month.
To serve, thaw frozen burritos in the fridge overnight. Then, reheat them in the microwave or oven at 350°F for about 15 minutes or until warmed through.
What should I serve with these burritos?
These burritos are super filling on their own, but you can never go wrong with toppings. I like to serve mine with lots of chipotle sauce, salsa, guacamole, or sour cream. Then, when I’m super hungry or feeding a crowd, I add a side of fresh fruit or crispy bacon.
This is my FAVORITE breakfast!