Jimmy Dean breakfast burritos are a freezer-aisle favorite: a flour tortilla wrapped around scrambled eggs, sausage, cheese, and sometimes potatoes or peppers. This guide covers the exact cook times for both microwave and oven methods, plus tips for getting a crispy tortilla instead of a soggy one. You’ll also find a homemade copycat recipe that beats the frozen version, with precise times and temperatures.
Ingredients
- 8 large eggs
- 1/4 cup (60 ml) milk or water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp (14 g) butter or oil
- 1/2 lb (225 g) breakfast sausage (pork or turkey)
- 1 cup (120 g) shredded cheddar or Mexican blend cheese
- 4 large (10-inch) flour tortillas
- Optional: 1/2 cup (75 g) diced cooked potatoes or hash browns
- Optional: 2 tbsp (30 g) diced green chiles or salsa
Instructions
- Cook the sausage: In a skillet over medium heat, cook the sausage, breaking it into small crumbles. Cook until browned and cooked through, about 5–7 minutes. For ground pork or turkey sausage, the safe minimum internal temperature is 160°F (71°C) per USDA FSIS. Drain excess fat and set aside.
- Scramble the eggs: In a bowl, whisk the eggs with milk, salt, and pepper. Melt butter in a nonstick skillet over medium-low heat. Pour in the eggs and cook gently, stirring often, until they are softly set but still moist, about 3–4 minutes. Remove from heat. (Egg dishes should reach 160°F (71°C) if you check with a thermometer, but they will finish cooking in the burrito.)
- Combine filling: In a large bowl, mix the scrambled eggs, cooked sausage, cheese, and any optional potatoes or chiles. Stir gently.
- Assemble burritos: Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Place about 3/4 cup (about 180 g) of filling in the center of each tortilla. Fold in the sides, then roll tightly from the bottom, tucking the filling as you go.
- Cook the burritos (choose one method):
- Skillet (crispy): Heat a dry or lightly oiled skillet over medium heat. Place burritos seam-side down and cook 2–3 minutes per side, until golden and crisp. This is the best way to get a crunchy exterior.
- Oven (batch): Preheat oven to 350°F (175°C). Place burritos on a baking sheet, seam-side down. Bake for 12–15 minutes, flipping halfway, until heated through and lightly browned. If you want them extra crispy, brush the tops with a little oil before baking.
- Microwave (quick): Place one burrito on a microwave-safe plate. Microwave on high for 1–2 minutes, then let rest for 30 seconds. The tortilla will be soft, not crispy. For a crisper texture, microwave for 1 minute, then finish in a hot skillet for 1 minute per side.
- Check temperature: If you’re serving immediately, ensure the center is hot (at least 165°F / 74°C if you’re reheating leftovers). Let rest for 2 minutes before serving.
Tips
- Don’t overfill: Too much filling makes rolling difficult and causes the burrito to burst. Stick to about 3/4 cup per tortilla.
- Warm tortillas first: Cold tortillas crack when rolled. Heat them for 10–15 seconds in the microwave or a few seconds per side in a dry skillet.
- Make ahead: Assemble the burritos, wrap each in foil or plastic wrap, and refrigerate for up to 2 days or freeze for up to 3 months. If freezing, thaw overnight in the fridge before reheating.
- Prevent sogginess: Let the filling cool slightly before assembling. If using salsa or chiles, drain them well to avoid excess moisture.
Serving Suggestions
Serve these burritos with a side of salsa, pico de gallo, or hot sauce. They pair well with fresh fruit, a simple green salad, or refried beans. For a hearty brunch, add a side of roasted potatoes or a fruit salad.
Variations
- Veggie: Swap sausage for black beans, roasted vegetables, or extra potatoes. Add spinach or bell peppers for more color.
- Spicy: Add diced jalapeños, chipotle hot sauce, or pepper jack cheese.
- Southwest: Include black beans, corn, and a spoonful of salsa in the filling.
- Breakfast taco style: Use smaller corn or flour tortillas and serve open-faced with toppings.
Storage and Reheating
Refrigerate leftover burritos in an airtight container for up to 4 days. To reheat, microwave on high for 1–2 minutes, or reheat in a skillet over medium heat for 3–4 minutes per side for a crispy exterior. For frozen burritos, thaw overnight in the fridge, then reheat as above. If reheating from frozen, microwave for 3–4 minutes, turning halfway, then finish in a skillet for crispness. Always ensure the internal temperature reaches 165°F (74°C) when reheating leftovers.
Frequently Asked Questions
How long do I cook a frozen Jimmy Dean breakfast burrito in the microwave?
Most Jimmy Dean frozen burritos are microwaveable in about 1–2 minutes on high. Check the package for specific times, as wattage varies. Let it stand for 30 seconds after microwaving to allow the heat to distribute evenly.
Can I cook a frozen burrito in the oven without thawing?
Yes. Preheat the oven to 350°F (175°C) and bake the frozen burrito for 25–30 minutes, or until hot and crisp. No need to thaw first. This method yields a crispier tortilla than the microwave.
Why is my burrito soggy in the middle?
Sogginess usually comes from excess moisture in the filling. Be sure to drain cooked sausage well, and avoid adding wet ingredients like salsa without adjusting the recipe. Also, let the filling cool slightly before assembling so steam doesn’t condense inside the tortilla.
Can I make these burritos ahead of time for meal prep?
Absolutely. Assemble the burritos, wrap them individually in foil or plastic wrap, and refrigerate for up to 2 days or freeze for up to 3 months. Reheat as directed, adding a few extra minutes if starting from frozen.
What’s the best way to get a crispy tortilla?
Use a skillet or oven rather than the microwave. A light brush of oil on the outside before cooking helps achieve golden, crispy results. If you prefer the microwave for speed, finish the burrito in a hot skillet for a minute per side.
Can I use egg whites instead of whole eggs?
Yes, you can substitute 8 egg whites (about 1 cup / 240 ml) for the whole eggs. The texture will be slightly less rich, but it works well. If using liquid egg substitute, follow the package equivalency.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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