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Big Daddy’s Breakfast (or Dinner) Burritos

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Big Daddy's Breakfast Burrito

Big Daddy’s Breakfast (or Dinner) Burritos

Jessica Braider
You know those mornings when you have to eat on the run? Or those evenings when you have to feed your kid on the way from one activity to the next? Or those evenings when you’ve got 15 minutes to get dinner on the table so that everyone can sit together? This is the recipe for any and all of those moments.
Cook Time 25 minutes
Total Time 25 minutes
Course Breakfast, Main Dish
Cuisine American, Tex Mex
Servings 6 servings


  • 1 Tbsp. extra virgin olive oil
  • 12 oz. pre-cooked turkey kielbasa sausage or use meatless sausage or sliced portobello mushrooms diced (use wheat/gluten-free sausage if needed)
  • 1 yellow onion quartered and thinly sliced
  • 8 eggs or use 2 cups Egg Beaters
  • 1/4 cup low fat sour cream or plain Greek yogurt or use any variety
  • 1/4 cup salsa look for brands with no sugar added
  • 6 large whole wheat tortillas (use wheat/gluten-free tortillas if needed)
  • 3/4 – 1 cup shredded Cheddar cheese
  • 1 cup baby spinach optional


  • In a large nonstick skillet, heat the oil over medium heat. Add the sausage (or mushrooms) and onions and sauté until the sausage is browned and the onions are tender, 8 – 10 minutes.
  • Meanwhile, beat together the eggs and sour cream or yogurt. When the sausage and onions are done, add the eggs and salsa and stir occasionally until the eggs are done (no longer wet). Remove them from the heat.
  • Warm the tortillas in the microwave for 30 – 60 seconds to soften them. Put a scoop of the eggs, 2 Tbsp. of cheese, and a handful of spinach (optional) on each tortilla, (resist overfilling it or it will be hard to roll), and roll up the tortillas burrito style. Serve them immediately or keep them warm in a preheated 300-degree oven until ready to serve.


Do Ahead or Delegate: Slice and refrigerate the sausage or slice the mushrooms, slice the onion, beat and refrigerate the egg and sour cream/yogurt mixture, shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Add a few drops of hot pepper sauce to each burrito.
Tip: These burritos are great for make-ahead breakfasts and lunches because they freeze so well! To freeze them, make the filling and then let it cool down to room temperature (this will help to avoid freezer burn). Meanwhile, take your tortillas out of the refrigerator to let them come to room temperature. Once the filling is cool enough and the wraps are warm enough, roll your burritos, place them seam-side-down on aluminum foil, wrap them, and place in a freezer bag. When you want to defrost one (or more), remove from the foil, wrap in a damp paper towel, and microwave for 2 – 3 minutes.
Nutritional Information Per Serving (% based upon daily values): Calories 445, Total Fat: 24g, 36%; Saturated Fat: 8g, 37%; Cholesterol: 302mg, 100%; Sodium: 948mg, 39.5%; Total Carbohydrate: 33g, 11%; Dietary Fiber: 4g, 14%; Sugar: 4g; Protein: 26g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Breakfast/Brunch, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Nut-Free, Spring, Summer, Vegetarian, Winter
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On-the-Go Meals You Can Feel Good About Serving Your Family

Tuesday 11th of August 2020

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