Using only a few ingredients, these Chicken Sausage Breakfast Burritos are easy to make ahead, can be frozen, or made for a crowd. A spicy maple syrup dipping sauce gives a sweet and spicy twist on a traditional breakfast burrito!
What Goes in a Sausage Breakfast Burrito
Sausage breakfast burritos are actually perfect for picky eaters because they can be completely customized. Maybe you want to add some veggies to yours while your child doesn’t want any cheese. It’s simple enough to make these to-order. You could even make a burrito station and have everyone fill their own!
Don’t get your burritos mixed up! Line a baking sheet with tinfoil or parchment paper. Write everyone’s name or initials above their burrito to keep them organized.
Ingredients:
- Scrambled eggs (eggs, butter and salt)
- Shredded cheddar cheese (freshly shredded or packaged both work fine)
- Al Fresco Apple Maple Chicken Breakfast Sausage
- Tortilla shells, 8”
- Cayenne pepper
- Maple syrup or Pancake syrup
Variations:
There are so many possibilities!
- Egg whites instead of whole eggs
- Pork or turkey breakfast sausage instead of the chicken sausage
- Bacon (instead of, or in addition to the sausage)
- A variety of veggies – spinach, onions, peppers and broccoli would work great
- Tater tots, hash browns, or diced potatoes
- Colby jack, cheddar jack or habanero cheddar cheese
How to Make Chicken Sausage Breakfast Burritos
Sausage burritos are fairly quick and easy to make. What makes them great is that it doesn’t require much more effort to make a bigger batch for feeding a crowd, freezing, or making ahead for the week.
1) Make your scrambled eggs. My preferred method is to melt about a tablespoon of butter on high heat. Crack your eggs in a separate bowl, season with salt and pepper, and whisk with a fork. Once the pan is hot and the butter is bubbling, pour in your eggs. Gently stir for one minute and then turn off the heat. Continue stirring and folding for another 1.5-2 minutes until eggs are set.
2) Fill your tortillas with your ingredients. It’s easiest to lay out all your tortillas on the counter and fill everything at once.
Use room temperature tortillas so they’re easier to roll. You can also wrap a damp paper towel around them and microwave for 15-30 seconds to make them more pliable (depending on microwave wattage and how many you are warming up).
3) Roll the burrito. Starting at the bottom, lift the bottom of the tortilla up and over your fillings, tucking the end underneath. Fold the sides in, and then roll up to seal.
4) Place burritos onto a baking sheet, seam side down.
Line your baking sheet with a piece of aluminum foil or parchment paper for less dishes.
5) Bake at 450°F for 7-10 minutes.
6) Mix your maple syrup together with cayenne pepper.
7) Serve with spicy maple syrup for dipping.
Maple Syrup and Eggs? 🤨
Yes. Maple syrup and eggs. Trust me, it’s the whole salty sweet thing. But it’s the cayenne pepper that gives it a little kick, making these sausage breakfast burritos so darn good.
Now, for those eating eggs and ketchup on the other hand… 👀
FAQ
Absolutely! Wrap each burrito individually in plastic wrap and then store all of them in a larger zip top freezer bag or a freezer safe container. I actually like to wrap them in parchment paper first, then plastic wrap. When it’s time to reheat I just remove the plastic wrap and put the burrito in the microwave with the parchment paper on so it’s convenient to take on the go. Label variations if needed. These will last in the freezer for 3-6 months.
If you’re making these ahead of time with the intention of freezing them, you don’t need to bake them. Go ahead and wrap/freeze them right after you finish assembling. However, if you have leftovers after baking a bunch, you can still freeze them and they keep just as well. Just make sure to let them cool completely before storing.
Yes! Simply warm them up in the microwave for about 1 minute. I like to finish them in the toaster oven for a minute or two (or air fryer would work as well) to get the tortilla back to being crispy.
3-5 days.
Simply microwave on a plate or wrapped in a paper towel.
Refrigerated burrito – approximately 1 minute
Frozen burrito – approximately 1minute 45 seconds
Add 15-30 seconds if heating more than one.
I also recommend toasting them in the toaster oven or air fryer for a minute or two after microwaving if you like the tortilla to be a little crispier.
Place them in a single layer on a baking sheet and keep in the oven on the lowest temperature (typically 170 degrees) or on a keep warm setting. Don’t leave them in the oven for an extended period of time or the tortillas will dry out and harden too much.
Alternatively, you can keep them in a disposable aluminum tray with lid/aluminum foil and a sterno underneath.
More Tasty Breakfast Recipes
- Pesto Eggs on Avocado Toast
- Instant Pot Hard Boiled Eggs
- Easy and Fluffy Pancakes
- Everything Bagel Breakfast Casserole
Chicken Sausage Breakfast Burritos with Spicy Maple Syrup (Make Ahead and Freezer Friendly)
7
servings5
minutes15
minutes20
minutesUsing only a few ingredients, these Chicken Sausage Breakfast Burritos are easy to make ahead, can be frozen, or made for a crowd. A spicy maple syrup dipping sauce gives a sweet and spicy twist on a traditional breakfast burrito!
Keep your screen from going dark while you cook
Ingredients
2 Tbsp. Butter
8 Eggs
Salt & Pepper to taste
7 Flour Tortillas (soft taco/ 8″ size)
1 package (7 links) Al Fresco Apple Maple Chicken Breakfast Sausage
1/4 Cup Shredded Cheddar Cheese
- Spicy Maple Syrup
1/3 Cup Maple or Pancake Syrup
1/4 Teaspoon Cayenne Pepper (or more for desired heat)
Directions
- Preheat oven to 450 degrees F
- Make your scrambled eggs. My preferred method is to melt about a tablespoon of butter on high heat. Crack your eggs in a separate bowl, season with salt and pepper, and whisk vigorously with a fork until combined. Once the pan is hot and butter is bubbling, pour in your eggs. Gently stir for one minute and then turn off the heat. Continue stirring and folding for another 1.5-2 minutes until eggs are set.
- Fill your tortillas. It’s easiest to batch fill. Lay all your tortillas out onto the counter and then scoop even amounts of egg into the center of each one, followed by one sausage link, and a sprinkle of cheese.
- Roll the burritos. Starting at the bottom, lift the bottom of the tortilla up and over your fillings, tucking the end underneath. Fold the sides in, and then roll up to seal.
- Place the burritos seam side down onto a baking sheet.
- Bake for 7-10 minutes until crispy on the outside.
- Mix your maple syrup and cayenne pepper together in a small bowl. Feel free to double the amount of syrup if you want more, or increase/decrease the cayenne pepper if you prefer more or less heat. (*See note below for making ahead.)
- Serve the burritos with the dipping sauce and enjoy!
Notes
- If you’re making these to freeze, you’ll skip the maple syrup. When you’re ready to eat, you can pour just a single serving of syrup into a small dish and add a dash of cayenne. Taste and add more as needed.
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