Southwest Breakfast Burritos Recipe

Flour tortillas: Soft and pliable, perfect for wrapping up all the delicious fillings.

Eggs: The main protein source, scrambled to perfection.

Milk: Adds creaminess to the scrambled eggs.

Cheddar cheese: Melts beautifully, adding a rich, cheesy flavor.

Breakfast sausage: Provides a savory, meaty element to the burrito.

Bell pepper: Adds a fresh, crunchy texture and a pop of color.

Onion: Enhances the flavor with a bit of sweetness and depth.

Salsa: Brings a tangy, spicy kick to the burrito.

Butter: Used for cooking the vegetables and eggs, adding a rich flavor.

To ensure your tortillas are pliable and easy to roll, warm them up properly. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or by microwaving them for about 15 seconds wrapped in a damp paper towel. This will prevent them from cracking or tearing when you assemble your burritos.

• flour tortillas - Substitute with corn tortillas: Corn tortillas offer a different texture and flavor, and are a great gluten-free option.

• large eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a good vegan alternative.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in scrambled eggs.

• shredded cheddar cheese - Substitute with shredded vegan cheese: Vegan cheese provides a similar texture and flavor for those avoiding dairy.

• cooked and crumbled breakfast sausage - Substitute with cooked and crumbled veggie sausage: Veggie sausage is a plant-based alternative that mimics the flavor and texture of traditional sausage.

• diced bell pepper - Substitute with diced zucchini: Zucchini provides a similar texture and adds a mild flavor to the burrito.

• diced onion - Substitute with diced shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky alternative to salsa with similar ingredients.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for cooking eggs.

• Allow the scrambled eggs and sausage mixture to cool completely before proceeding. This prevents condensation and sogginess when storing.

• Wrap each burrito tightly in aluminum foil or parchment paper. This helps maintain the shape and prevents freezer burn.

• Place the wrapped burritos in a freezer-safe zip-top bag or an airtight container. Label the bag or container with the date for easy tracking.

• Store the burritos in the freezer for up to 3 months. For best quality, consume within this time frame.

• To reheat, remove the burrito from the freezer and unwrap it. Place it on a microwave-safe plate.

• Microwave on high for 1-2 minutes, flipping halfway through, until heated thoroughly. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for 20-25 minutes.

• For a crispier texture, reheat the burrito in a skillet over medium heat for a few minutes on each side until golden brown and heated through.

• If you prefer, you can thaw the burritos in the refrigerator overnight before reheating. This reduces the reheating time and ensures even heating.

• Serve with additional salsa, sour cream, or guacamole for an extra burst of flavor.

• Preheat your oven to 350°F (175°C). Wrap each burrito in aluminum foil and place them on a baking sheet. Bake for 15-20 minutes or until heated through. This method ensures the tortilla stays soft and the filling is evenly warmed.

• For a quicker option, use the microwave. Place a damp paper towel over the burrito and microwave on high for 1-2 minutes. The damp paper towel helps to keep the tortilla from drying out.

• If you prefer a crispy exterior, use a skillet. Heat a non-stick skillet over medium heat and place the burrito seam-side down. Cook for 2-3 minutes on each side or until the tortilla is golden brown and the filling is hot.

• For an air fryer, preheat to 350°F (175°C). Place the burrito in the basket and cook for 5-7 minutes, flipping halfway through. This method gives a nice crispy texture to the tortilla.

• If you have a toaster oven, preheat it to 350°F (175°C). Wrap the burrito in aluminum foil and heat for 10-15 minutes. This method is great for maintaining the burrito's structure and flavor.

• Whisk: Used to blend the eggs and milk together until smooth and well combined.

• Mixing bowl: A bowl to hold and mix the eggs and milk.

• Skillet: A flat-bottomed pan used to cook the bell pepper, onion, and scramble the eggs.

• Spatula: Handy for stirring the vegetables and scrambling the eggs.

• Measuring cups: Essential for measuring out the milk, cheese, and salsa accurately.

• Knife: Used to dice the bell pepper and onion.

• Cutting board: A surface to safely chop the vegetables.

• Microwave: An optional tool to warm the tortillas quickly.

• Pan: Another option for warming the tortillas if not using a microwave.

• Plate: To assemble and roll the burritos.

• Tongs: Useful for handling the warm tortillas without burning your hands.

Prep ingredients ahead: Dice the bell pepper and onion the night before and store them in the fridge.

Batch cook: Cook extra breakfast sausage and scrambled eggs to use throughout the week.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding your own.

Microwave tortillas: Warm flour tortillas in the microwave for 20 seconds to save time.

Assemble in advance: Make the burritos the night before, wrap them in foil, and reheat in the morning.