Mornings used to feel like a scramble — literally. I’d run around trying to find something filling for the kids before school, but everything was either too sugary or not enough to keep us full. These breakfast burritos changed that. I make a batch on Sunday and wrap them up for the week. They’re loaded with protein, reheat like a dream, and taste like a cozy diner breakfast wrapped in a tortilla. 

Ingredients:

• 4 large flour tortillas (burrito size)

• 6 large eggs

• 1/4 cup milk

• 1 cup shredded cheddar or Colby Jack cheese

• 1/2 lb breakfast sausage

• 1 tablespoon butter

• Salt & pepper, to taste

• Optional: salsa, hot sauce, green onions, or diced bell peppers

Instructions:

1. Cook the sausage in a skillet over medium heat until browned and cooked through. Remove and set aside.

2. Whisk the eggs with milk, salt, and pepper. In the same skillet, melt butter and scramble the eggs gently until soft and fluffy.

3. Warm tortillas in the microwave or a skillet to make them more flexible.

4. Assemble: Layer each tortilla with scrambled eggs, sausage, and shredded cheese. Add optional toppings if using.

5. Roll tightly: Fold in the sides, then roll from the bottom to secure the filling.

6. Serve warm, or wrap in foil and refrigerate (up to 4 days) or freeze for later.

Tips from Sarah’s Kitchen:

• To reheat from frozen: microwave for 2–3 minutes, or bake at 375°F for 25 minutes wrapped in foil.

• Add sautéed veggies for extra flavor and nutrition.

• Swap sausage with bacon, turkey sausage, or plant-based crumbles.

• Great with a little dollop of sour cream or guac on the side.

Nutrition (per burrito, based on 4 servings):

• Calories: 480

• Protein: 24g

• Carbs: 28g

• Fat: 30g

• Fiber: 2g

• Sugar: 2g