Turkey Sausage Breakfast Burritos
25 min
|
easy
Recipe by Eunice
Introduction
These turkey sausage breakfast burritos hit that Tex-Mex sweet spot with fluffy eggs, sharp cheddar, juicy turkey sausage, and salsa for a clean little kick that actually wakes you up.
Clutch for meal prep and freezer-friendly, they reheat like a dream and travel well, so busy weekdays or a no-drama brunch stay delicious and satisfying.
Ingredients (4 servings)
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Ingredients
- 4 large flour tortillas (burrito size) large flour tortillas 4 ct
- 8 large eggs large eggs 8 ct
- ¼ cup heavy cream heavy cream 2 fl oz
- ¼ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
- 12 oz turkey sausages turkey sausages 12 oz
- 1 cup shredded sharp cheddar cheese shredded sharp cheddar cheese 4 oz
- ½ cup salsa medium chunky red salsa 4.23 oz
How to Make Turkey Sausage Breakfast Burritos
-
Whisk the eggs
Crack 8 eggs into a bowl and whisk with heavy cream, salt, and black pepper until fully combined and slightly frothy.
Add a pinch of garlic powder and sweet paprika if you like your eggs with a little swagger.
-
Brown the turkey sausage
Heat a large nonstick or cast-iron skillet over medium and add the turkey sausage, breaking it into crumbles as it cooks.
Cook until browned and no longer pink, about 6 to 8 minutes, then stir in a splash of water to keep it juicy and let it sizzle off.
Season with a pinch of paprika or a tiny crumble of bouillon if the sausage tastes flat, then transfer to a warm plate.
-
Soft-scramble the eggs
Wipe the skillet, add the butter, and melt over low heat until foamy.
Pour in the eggs and stir slowly with a spatula, sweeping the pan constantly to form tender curds.
Pull the eggs off the heat when they are glossy and just set, because carryover heat will finish them.
-
Warm the tortillas
Warm tortillas one at a time over a dry skillet or directly over low gas flame for 10 to 15 seconds per side until pliable.
Stack them in a clean towel so they stay steamy and flexible.
-
Assemble with a moisture barrier
Lay a tortilla on a board and sprinkle a quarter of the cheddar down the center to create a cheese barrier that protects against sogginess.
Top with a quarter of the sausage, a quarter of the eggs, and a spoon or two of salsa, keeping fillings in a neat line.
-
Fold and seal
Fold the sides over, then roll tightly from the bottom, tucking as you go so nothing escapes.
Place seam side down and repeat with remaining tortillas.
-
Toast for crunch
Set the skillet back over medium heat with a thin film of butter or oil and toast burritos seam side down for 1 to 2 minutes, then flip and toast the other side.
This locks the seam, crisps the exterior, and wakes up the flavor.
-
Serve or stash
Serve hot with extra salsa and your favorite hot sauce.
For meal prep, cool burritos completely, wrap tightly in foil, and refrigerate up to 3 days or freeze up to 2 months.
Substitutions
- Turkey sausage -> chicken chorizo or soy chorizo
- Chicken chorizo brings smoky heat and paprika depth while staying lean, and soy chorizo gives punchy spice with a tender crumble that mimics sausage; both keep the burrito juicy and high-flavor without heaviness.
- Heavy cream -> half-and-half or full-fat Greek yogurt
- Half-and-half delivers silky eggs with a lighter feel, while a spoon of Greek yogurt whisked into the eggs yields extra creaminess and a slight tang; keep heat low so the yogurt stays smooth.
- Sharp cheddar -> pepper jack or Oaxaca
- Pepper jack adds gentle heat and melts into a creamy blanket, while Oaxaca offers that stretchy, quesadilla-style pull; both keep the burrito oozy and satisfying.
Tips
- Season smart with barriers
- Cheese under the sausage creates a fat-based barrier so salsa does not soak the tortilla, and seasoning the sausage with a pinch of paprika or bouillon wakes up mild turkey without oversalting the eggs.
- Control the eggs like a pro
- Cook eggs low and slow, and pull them while still a touch wet because they firm up off heat, and if you want extra-lux texture, finish with a cold pat of butter to stop cooking instantly.
- Do not overfill
- A tight roll needs 1 cup filling max per burrito so seams seal and the tortilla does not crack, and a tidy line of filling is easier to roll than a mound.
- Heat management for tortillas
- Warm tortillas until pliable but not crisp, and keep them stacked in a towel so the residual steam prevents tearing during the fold.
- Crisp the exterior
- A quick pan-toast with a thin film of fat adds crunch, keeps the seam closed, and gives you that diner-style finish without deep frying.
- Meal-prep like a boss
- If freezing, skip the salsa inside and pack it on the side so nothing turns soggy, and reheat from frozen wrapped in foil at 350 F for 25 to 30 minutes or microwave 2 to 3 minutes then finish in a hot skillet for crispness.
Nutrition Facts *
| Energy | 769 | kcal |
|---|---|---|
| Protein | 43 | g |
| Total Fat | 45 | g |
| Carbohydrates | 46 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My eggs turned rubbery. What went wrong?
- High heat tightened the proteins and squeezed out moisture, so next time cook over low heat, stir gently, and pull them when still glossy because carryover heat finishes the set.
- The burritos came out soggy. How do I fix that?
- Use cheese as the first layer, drain any excess moisture from the sausage, go easy on salsa inside, and toast the rolled burritos in a skillet to drive off surface moisture and seal the seam.
- My tortillas keep tearing when I roll. Any tips?
- Warm them until fully pliable, keep them covered so they stay steamy, and do not overfill because too much bulk forces the tortilla to split.
- How can I make these spicier without blowing out the flavor?
- Bloom a pinch of chili powder or smoked paprika with the sausage, use pepper jack instead of cheddar, and finish with a few dashes of your favorite hot sauce at the table.
- Can I use corn tortillas for this?
- Corn tortillas are smaller and more fragile, so if you must, double them up and make taco-size wraps instead of large burritos, or look for extra-large corn-flour blends.
- What is the best way to reheat refrigerated burritos?
- Reheat wrapped in foil at 350 F for 12 to 15 minutes for even warming, or microwave 60 to 90 seconds then crisp both sides in a hot skillet for 1 minute per side.
Serving Suggestions
Big diner energy in your own kitchen, with gooey cheese, tender eggs, and a toasty wrap that plays nice with avocado slices, lime crema, and a side of hot salsa.
For a fun twist, add a spoon of sofrito to the sausage or swap in roasted poblano strips and a tomatillo salsa, and if it is brunch, pour coffee and serve fresh fruit to balance the richness.
More pairings:
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