This oven breakfast burrito recipe is the ultimate hands-off way to feed a hungry crowd on weekend mornings or holiday brunches. You assemble a big batch of hearty burritos filled with scrambled eggs, sausage, peppers, onions, and cheese, then bake them until the tortillas are crisp and the filling is hot and melty. It’s a flexible, make-ahead meal that delivers all the flavor of a diner-style breakfast without standing over a skillet.
Ingredients
- 8 large (10-inch) flour tortillas
- 1 lb (450 g) breakfast sausage (or sub turkey sausage)
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 10 large eggs
- 1/3 cup (80 ml) milk or half-and-half
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 1 tsp (2 g) smoked paprika (optional)
- 2 cups (225 g) shredded cheddar or Monterey Jack cheese
- 1/2 cup (120 g) salsa or pico de gallo, for serving
- Optional: chopped fresh cilantro, sour cream, or hot sauce for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a large rimmed baking sheet.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it into small pieces with a spatula. Cook until browned and cooked through, about 5-7 minutes. The sausage is safe when it reaches 160°F (71°C) (USDA FSIS safe minimum for ground meat). Transfer to a plate lined with paper towels to drain excess fat.
- Wipe the skillet clean, then add the olive oil and heat over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika (if using). Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently, until the eggs are softly scrambled and just set (they will finish cooking in the oven). This takes about 3-4 minutes. The eggs should reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes) if you want to check with a thermometer. Remove from heat.
- In a large mixing bowl, combine the cooked sausage, sautéed vegetables, scrambled eggs, and 1.5 cups (170 g) of the shredded cheese. Stir until well mixed.
- Lay a tortilla on a flat surface. Spoon about 1 cup (240 ml) of the filling down the center, leaving a 1-inch border at the top and bottom. Fold the sides over the filling, then roll tightly from the bottom to enclose the filling. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Sprinkle the remaining 1/2 cup (55 g) of cheese over the tops of the burritos.
- Bake for 20-25 minutes, until the cheese is melted and the tortillas are lightly golden and crisp. If you want extra crispiness, you can turn on the broiler for the last 2 minutes, but watch closely to prevent burning.
- Let the burritos rest for 5 minutes before serving. Serve warm with salsa, cilantro, sour cream, or hot sauce as desired.
Tips
- Don’t overfill: Keep the filling to about 1 cup per burrito. Overfilling makes them hard to roll and they may burst open during baking.
- Use a baking dish with sides: A 9×13-inch dish holds 8 burritos snugly, which helps them keep their shape. A sheet pan works too, but the burritos may roll around a bit.
- Make ahead: You can assemble the burritos the night before, cover with foil, and refrigerate. When ready to bake, add 10-15 minutes to the baking time since you’re starting from cold.
- Freeze for later: These burritos freeze beautifully. Wrap each one individually in foil or plastic wrap before baking, then freeze. To bake from frozen, unwrap and bake at 375°F (190°C) for 35-40 minutes, or until hot throughout.
Serving Suggestions
Serve these burritos straight from the oven with a side of fresh fruit, roasted potatoes, or a simple green salad. They’re also great for a brunch buffet—set out bowls of salsa, guacamole, sour cream, and hot sauce so everyone can customize their plate. For a heartier meal, pair with refried beans or a Mexican-style rice.
Variations
- Vegetarian: Omit the sausage and add 1 can (15 oz / 425 g) of drained black beans and 1 cup (150 g) of corn kernels. Sauté the vegetables as directed, then mix with the beans, corn, eggs, and cheese.
- Spicy: Add 1 diced jalapeño (seeded for less heat) to the vegetable sauté, or use pepper jack cheese instead of cheddar. You can also stir in a few dashes of hot sauce into the egg mixture.
- Southwest: Swap the sausage for 1 lb (450 g) of cooked, shredded chicken and add 1 tsp (2 g) of chili powder and 1 tsp (2 g) of ground cumin to the filling mixture.
- Potato & Egg: Add 1 cup (150 g) of frozen diced hash browns (thawed) to the filling for extra heartiness. No need to cook them first; they will soften during baking.
Storage and Reheating
Store leftover baked burritos in an airtight container in the refrigerator for up to 4 days. To reheat, microwave a single burrito on a microwave-safe plate for 1-2 minutes, or until hot throughout. For a crispier texture, reheat in a toaster oven or regular oven at 350°F (175°C) for 10-12 minutes. You can also freeze baked burritos for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use corn tortillas? Corn tortillas are smaller and more prone to cracking when rolled. If you prefer corn, warm them briefly in a dry skillet to make them pliable, and use about 1/2 cup of filling per tortilla. You may need to adjust the number of tortillas and baking time.
Can I make these without sausage? Absolutely. You can substitute crumbled cooked bacon, diced ham, or cooked chorizo. For a vegetarian version, use black beans and extra vegetables as suggested in the variations.
Why are my burritos soggy? Sogginess usually comes from too much moisture in the filling. Make sure to drain the sausage well after cooking, and avoid adding watery ingredients like fresh tomatoes (use salsa on the side instead). Also, don’t over-scramble the eggs—they should be just set, not runny.
Can I prepare the filling ahead of time? Yes, you can cook the sausage, vegetables, and eggs up to 2 days ahead and store them in separate containers in the fridge. When you’re ready, just mix them together and assemble the burritos.
How do I know when they’re done? The burritos are done when the cheese is melted and the tortillas are lightly golden and crisp. If you inserted a thermometer into the center of a burrito, it should read at least 165°F (74°C) for food safety, especially if reheating from cold.
Can I make these in a slow cooker? This recipe is designed for the oven, but you can keep assembled burritos warm in a slow cooker on the “warm� setting for up to 2 hours after baking. Place them in the slow cooker and cover with a lid to retain moisture.
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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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