I absolutely love starting my morning with something hearty, flavorful, and just a little bit spicy — that’s exactly why this Breakfast Burritos with Avocado-Tomato Salsa and Spicy Sausage Recipe has become a go-to in my kitchen. It’s a beautiful balance of creamy avocado, zesty tomato salsa, and kicky sausage all wrapped up in a warm, comforting tortilla. Plus, it’s perfect for weekends when you want something special but don’t want to spend all morning cooking.
What I really appreciate about this Breakfast Burritos with Avocado-Tomato Salsa and Spicy Sausage Recipe is how versatile it is. Whether you’re feeding a family of four or meal prepping for the week ahead, you’ll find that these burritos hold up well and can be customized easily. They’re also a great way to sneak in some fresh veggies while indulging in that rich, cheesy goodness we all crave at breakfast.
Why You’ll Love This Recipe
- Balanced Flavors: The spicy sausage combined with creamy avocado salsa creates a perfect harmony of tastes that’ll wake up your taste buds.
- Quick and Easy: You can whip these burritos up in under an hour with minimal cleanup — ideal for busy mornings.
- Customizable: Swap out the sausage or add your favorite veggies to suit your mood or diet needs.
- Make-Ahead Friendly: Prep everything in advance, then just assemble and cook when you’re ready — saving precious morning minutes.
Ingredients You’ll Need
The ingredients here come together beautifully to create vibrant flavors and satisfying textures. Sourcing fresh avocados, ripe tomatoes, and quality spicy sausage really makes all the difference—you’ll notice in every bite.
- Large avocado: Choose ripe but firm avocados for that creamy texture without being mushy.
- Diced seeded tomatoes: Removing seeds keeps the salsa from getting watery.
- Small shallot: Adds a gentle sweet onion flavor without overpowering the salsa.
- Garlic clove: Fresh minced garlic brings subtle kick and aroma.
- Jalapeño pepper: Seeded and minced to control the heat level but still pack a punch.
- Fresh lime juice: Brightens the salsa and balances richness.
- Salt: Enhances all the flavors perfectly.
- Ground cumin: Adds warm, earthy notes to the salsa.
- Fresh chopped cilantro: For that classic freshness and herbaceous zip.
- Large eggs: The base protein binding everything together.
- Smoked paprika: Gives eggs a subtle smoky warmth.
- Spicy sausage: I like authentic chorizo, but Italian sausage works too — just pick what you enjoy.
- Monterey Jack cheese: Melts gorgeously inside these burritos.
- Large burrito-size flour tortillas: The perfect handheld vessel that wraps it all up nicely.
- Vegetable oil: For a crisp, golden exterior when cooking the burritos.
Variations
I love encouraging folks to make this Breakfast Burritos with Avocado-Tomato Salsa and Spicy Sausage Recipe their own. I often swap out ingredients or add extras based on what I have in the fridge, and you should too — it’s all about what you enjoy and what makes your morning easier and tastier.
- Vegetarian friendly: Swap spicy sausage for sautéed mushrooms or crumbled tofu seasoned with smoked paprika — my vegetarian friends rave about this swap!
- Add extra veggies: Bell peppers, sautéed spinach, or even roasted corn can add more texture and nutrients.
- Cheese variations: Try pepper jack, cheddar, or even a sprinkle of queso fresco for a different flavor profile.
- Mild sausage option: If you prefer less heat, go for mild Italian sausage and kick up the salsa heat with extra jalapeño.
How to Make Breakfast Burritos with Avocado-Tomato Salsa and Spicy Sausage Recipe
Step 1: Create the Fresh Avocado-Tomato Salsa
This salsa is what really sets these burritos apart for me — it’s fresh, zesty, and creamy all at once. Toss diced avocado, seeded tomatoes, minced shallot, garlic, jalapeño, lime juice, salt, cumin, and cilantro in a bowl. Mix gently so the avocado holds its shape but still combines with the flavors. Let it sit while you prepare everything else; the flavors meld together beautifully if the salsa rests a bit.
Step 2: Cook the Spicy Sausage and Scramble the Eggs
Heat a nonstick pan over medium-high and crumble in your sausage. Cook it until nicely browned—about 4 to 5 minutes—stirring frequently to avoid burning. I like to use a slotted spoon to transfer the sausage to a plate, leaving that flavorful fat in the pan. Lower the heat to low, add whisked eggs seasoned with smoked paprika and salt, and gently scramble until just cooked through. This method keeps them creamy, not dry. Transfer eggs to a plate, then wipe the pan clean for the next step.
Step 3: Assemble the Burritos
Lay out your tortillas and spread about ¼ cup of that gorgeous avocado-tomato salsa on each. Layer on a quarter of the spicy sausage, then the scrambled eggs, and finally about ⅓ cup of shredded Monterey Jack cheese. Folding burritos is an art I’ve refined with practice: fold in the sides over the filling and roll the tortilla tightly, tucking in edges as you go so nothing falls out when cooking.
Step 4: Crisp and Warm the Burritos
Lightly oil your pan and heat over medium. Place the burritos seam side down, and cover the pan. This helps the cheese melt and keeps everything warm inside while forming a golden, slightly crisp crust on the outside. Give them about 3 minutes per side until golden brown. This finishing step is my favorite — it adds that irresistible crunch and melty texture that just screams breakfast perfection.
Pro Tips for Making Breakfast Burritos with Avocado-Tomato Salsa and Spicy Sausage Recipe
- Avoid Watery Salsa: Seeding the tomatoes and removing jalapeño seeds keeps the salsa from becoming soggy inside your burrito.
- Cook Sausage First: Using the sausage drippings to gently cook the eggs adds extra flavor you don’t want to miss.
- Don’t Overcook Eggs: Soft scrambled eggs add creaminess and contrast beautifully with the spicy sausage.
- Seal Burritos Properly: Folding and rolling tightly prevents the filling from falling out during cooking – trust me, I’ve learned the hard way!
How to Serve Breakfast Burritos with Avocado-Tomato Salsa and Spicy Sausage Recipe
Garnishes
I like to top these burritos with a little extra fresh cilantro and an extra squeeze of lime—just a personal touch that amps up the fresh flavor. If you’re into heat, a dollop of sour cream or a drizzle of hot sauce complements the spicy sausage beautifully. And who can resist a side of sliced avocado for good measure?
Side Dishes
These burritos pair perfectly with simple sides like crispy breakfast potatoes or a fresh fruit salad to balance out the spice. On chillier mornings, a cup of black coffee or spicy Mexican hot chocolate is my go-to beverage accompaniment with these.
Creative Ways to Present
For brunch gatherings, I like to cut these breakfast burritos in half on a diagonal and serve them in a basket lined with colorful paper. Adding small bowls of extra salsa, guacamole, or crema on the side invites guests to customize their own. It always turns simple burritos into a festive spread!
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover assembled but uncooked burritos tightly in plastic wrap and keep them in the fridge for a few hours or overnight. This helps keep the tortillas soft yet wrapped nicely for cooking later without drying out the fillings.
Freezing
Freezing works well too! Wrap each burrito individually in plastic wrap, then foil, and store them in a freezer-safe bag. When I’m ready to eat, I thaw overnight in the fridge before reheating. It’s a lifesaver for busy mornings that sneak up on you.
Reheating
To reheat, I pop the burritos in a preheated 350°F oven wrapped in foil for about 15 minutes. They won’t have quite that same crisp pan-seared crust, but the fillings stay moist and flavorful. If you want that crispiness back, a quick sear in a hot pan for a minute or two on each side after reheating really brings them back to life.
FAQs
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Can I make these breakfast burritos ahead of time?
Absolutely! You can assemble the burritos a few hours ahead and store them wrapped tightly in the fridge before cooking. They’ll stay fresh and cook up just as great when you’re ready.
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What kind of sausage works best for this recipe?
I usually use spicy chorizo because of its bold flavor, but Italian sausage or any spicy sausage you like can work beautifully. Just choose a quality sausage with good seasoning to get that great flavor.
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How can I make the avocado-tomato salsa less spicy?
Removing the jalapeño seeds and membranes before dicing helps manage the heat level. You can also reduce the amount of jalapeño or substitute it with a milder pepper, like a poblano.
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Can I freeze the cooked breakfast burritos?
While you can freeze cooked burritos, I recommend freezing them assembled but uncooked for the best texture. If freezing cooked burritos, wrap them well to prevent freezer burn and reheat carefully to avoid sogginess.
Final Thoughts
When I first tried this Breakfast Burritos with Avocado-Tomato Salsa and Spicy Sausage Recipe, I couldn’t believe how easily the flavors came together for such a cozy, satisfying breakfast. It’s become a staple because it feels indulgent without being complicated, and everyone in my family goes crazy for it. I hope you give this recipe a try—it’s a morning game-changer that will make you excited to start your day every time.
Print
Breakfast Burritos with Avocado-Tomato Salsa and Spicy Sausage Recipe
- Prep Time: 25 Minutes
- Cook Time: 15 Minutes
- Total Time: 40 Minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
These Breakfast Burritos feature a flavorful combination of scrambled eggs, spicy sausage, Monterey Jack cheese, and a fresh avocado-tomato salsa wrapped in warm flour tortillas. They offer a hearty and satisfying breakfast or brunch option perfect for any day of the week.
Ingredients
Avocado-Tomato Salsa
- 1 large avocado, peeled, pitted, and diced
- ½ cup diced seeded tomatoes (from 1 to 2 tomatoes)
- 1 small shallot, minced (about 2 tablespoons)
- 1 clove garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon fresh lime juice (from 1 lime)
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ cup fresh chopped cilantro
For the Burritos
- 4 large eggs
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ lb spicy sausage (such as chorizo, Italian, or preferred variety), removed from casings
- 1⅓ cups (6 oz) shredded Monterey Jack cheese
- 4 (10-in) burrito-size flour tortillas
- Vegetable oil, for cooking
Instructions
- Make the Avocado-Tomato Salsa: In a medium bowl, combine diced avocado, seeded diced tomatoes, minced shallot, minced garlic, seeded and minced jalapeño, fresh lime juice, salt, ground cumin, and chopped cilantro. Mix gently until well combined. Set aside to let flavors meld.
- Whisk the Eggs: In a separate medium bowl, whisk together the large eggs, smoked paprika, and salt until fully blended. Set aside.
- Cook the Sausage: Heat a large nonstick pan over medium-high heat. Add the sausage meat and cook, stirring frequently, until browned and cooked through, about 4 to 5 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving the drippings in the pan.
- Scramble the Eggs: Reduce the pan heat to low and add the whisked eggs. Gently scramble them in the sausage drippings until just cooked through but still moist. Transfer the eggs to a plate. Clean the pan thoroughly to prepare for the final cooking step.
- Assemble the Burritos: Lay a flour tortilla flat and spoon about ¼ cup of the avocado-tomato salsa onto the center. Top with a quarter portion of sausage, scrambled eggs, and approximately ⅓ cup of shredded Monterey Jack cheese. Fold in the sides of the tortilla over the filling and roll tightly, tucking the edges in as you go.
- Cook the Burritos: Lightly coat the cleaned pan with vegetable oil and heat over medium heat. Place the burritos seam side down in the pan and cover. Cook until the bottom is golden brown, about 3 minutes. Flip the burritos carefully, cover again, and cook until the other side is golden brown, a few minutes more. Serve immediately while warm.
- Optional Make-Ahead: Burritos can be assembled a few hours before cooking. Wrap tightly in plastic wrap and refrigerate. To reheat cooked or leftover burritos, wrap in foil and warm in a 350°F (175°C) oven for about 15 minutes until heated through, though they may not be as crisp as freshly cooked.
Notes
- The avocado-tomato salsa adds freshness and creaminess, balancing the spicy sausage.
- You can substitute the spicy sausage with any preferred flavor or use a vegetarian sausage alternative.
- Adjust the jalapeño quantity to control the heat level of the salsa.
- For crispier burritos, cook a little longer in the pan or use a skillet press.
- Leftover burritos reheat well in the oven but lose some crispness when microwaved.
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 270 mg
