Southwest Breakfast Burritos Recipe

Large flour tortillas: Soft and pliable, these tortillas are perfect for wrapping up all the delicious fillings.

Large eggs: The main protein source, providing a fluffy and rich texture to the burrito.

Milk: Adds creaminess to the scrambled eggs.

Shredded cheddar cheese: Melts beautifully, adding a gooey and savory element.

Cooked and crumbled sausage: Adds a hearty and flavorful protein component.

Diced bell peppers: Provides a sweet and crunchy texture.

Diced onions: Adds a mild, savory flavor to the mix.

Salsa: Brings a tangy and slightly spicy kick to the burrito.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the eggs.

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

When scrambling the eggs, make sure to keep the heat at medium-low to avoid overcooking. This will result in a creamier texture. Additionally, warming the tortillas on a skillet rather than a microwave can add a slight crispiness, enhancing the overall texture of the burritos.

• flour tortillas - Substitute with corn tortillas: Corn tortillas offer a different texture and flavor, making the burrito gluten-free if needed.

• eggs - Substitute with tofu scramble: Tofu scramble provides a similar texture and is a great vegan alternative.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that still adds creaminess to the eggs.

• shredded cheddar cheese - Substitute with shredded vegan cheese: Vegan cheese melts similarly and is suitable for those avoiding dairy.

• cooked and crumbled sausage - Substitute with cooked and crumbled veggie sausage: Veggie sausage offers a similar flavor and texture for a vegetarian option.

• diced bell peppers - Substitute with diced zucchini: Zucchini provides a similar crunch and can be a good alternative if bell peppers are unavailable.

• diced onions - Substitute with diced shallots: Shallots offer a milder flavor and can be used in place of onions.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh alternative that adds a similar flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor, but use sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used if you want a spicier kick.

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

• Allow the burritos to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Wrap each burrito individually in aluminum foil or plastic wrap. This ensures they stay fresh and prevents them from sticking together.
• Place the wrapped burritos in a freezer-safe bag or an airtight container. Label with the date for easy tracking.
• Store in the refrigerator for up to 3 days if you plan to eat them soon. For longer storage, place them in the freezer where they can last up to 2 months.
• To reheat from the refrigerator, unwrap the burrito and place it on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through.
• For reheating from frozen, unwrap the burrito and microwave on a microwave-safe plate for 3-4 minutes, flipping halfway through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 20 minutes, wrapped in foil.
• If you prefer a crispy exterior, after microwaving, you can finish the burrito in a skillet over medium heat for 1-2 minutes on each side.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each burrito in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 15-20 minutes, or until the burritos are heated through. This method ensures an even reheating and keeps the tortillas nice and soft.

• Microwave Method: Place the burrito on a microwave-safe plate. Cover it with a damp paper towel to maintain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating. This is the quickest method, perfect for a busy morning.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the burrito in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until the burrito is warmed through. This method adds a slight crispiness to the tortilla.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the burrito in the air fryer basket and cook for 5-7 minutes, flipping halfway through. This method gives the tortilla a delightful crunch while keeping the inside warm and delicious.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap the burrito in aluminum foil and place it on the toaster oven rack. Heat for about 10-15 minutes, or until the burrito is thoroughly warmed. This method is great for a small batch of burritos.

• Bowl: Use this to whisk together the eggs, milk, salt, and pepper.

• Whisk: Essential for mixing the eggs and milk to create a smooth mixture.

• Skillet: This is where you'll cook the onions, bell peppers, sausage, and egg mixture.

• Spatula: Handy for scrambling the eggs and mixing the ingredients in the skillet.

• Microwave: Useful for warming the tortillas quickly.

• Knife: Needed for dicing the bell peppers and onions.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring cups: Ensures you use the correct amounts of milk, cheese, and other ingredients.

• Plate: Use this to assemble the burritos before rolling them up.

• Tongs: Helpful for handling the hot tortillas without burning your fingers.

Prepare ingredients in advance: Dice bell peppers and onions the night before to save time in the morning.

Use pre-cooked sausage: Opt for pre-cooked sausage to cut down on cooking time.

Make a large batch: Double the recipe and freeze extra burritos for quick breakfasts later.

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

Pre-shredded cheese: Use pre-shredded cheese to eliminate the need for grating.