Garden Breakfast Burritos

These garden breakfast burritos are delicious any time of the year.  They are especially rewarding when your garden is overflowing with ripe, fragrant tomatoes and peppers.

This recipe can easily be adjusted to include your favorite veggies and sausage.  That’s what I love about dishes that combine many flavors and textures.  It’s easy to swap things out and make them to your liking.

Tailgate Parties!  These are amazing to serve at tailgate parties for morning games. Set up a mini veggie and cheese bar.  Heat the flattop, grill the veggies, and cook the sausage and scrambled eggs.  Let people stuff their burritos with their favorite veggies and toppings.  Memorable, delicious, and fun!

Garden breakfast burrito filled with sausage, eggs, vegetable salsa, and cheese served on a round white plate.

Roasted peppers are one of my favorite veggie flavors.  The flavor transformation of such a quick technique amazes me.   If you have a gas stove, you can prepare them right on the burner.   Take a pair of metal tongs and throw the pepper right on the medium-high flame.  Within seconds you can hear the skin begin to pop.  Keep turning it until all sides are blistered and dark in color.  

Then toss the pepper into a paper lunch bag and close the top.  This prevents the steam from coming out.  Let them steam for 10 minutes.  Then with a paper towel, brush the skins off.  You will have a perfectly roasted pepper with a sweet and charred flavor. It’s normal to have bits of skin remain on the pepper.  

You can also roast peppers on a hot grill.  The goal is to char the skins instead of cooking them.  Because of this, heat is your friend for this technique.

Garden breakfast burrito filled with sausage, eggs, vegetable salsa, and cheese served on a round white plate.

Garden Breakfast Burritos

Foodie de Froid
Servings 2 Burritos
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Bring your garden to breakfast! These breakfast burritos deliver flavor. They are filled with sausage, eggs, fresh vegetables, and Mexican seasoning. The lime transports brightness to balance the flavors.
5 from 1 vote



    Garden Salsa

    • 1 avocado large diced
    • ½ cup tomatoes seeded and diced
    • 1 jalapeno pepper roasted, seeded, and minced
    • 1 poblano pepper roasted, seeded and chopped
    • 1 shallot small minced
    • 1 clove garlic minced
    • 1 tablespoon lime juice fresh squeezed
    • salt to taste
    • ½ teaspoon ground cumin
    • 3 tbsp cilantro fresh, chopped

    Breakfast Burritos

    • 3 eggs large
    • ¼ teaspoon smoked paprika
    • salt to taste
    • ¼ lb ground breakfast sausage
    • 1 cup pepper-jack cheese
    • 2 flour tortillas 10"
    • olive oil


    Garden Salsa

    • In a medium-sized bowl, combine all of the salsa ingredients and mix lightly.
      1 avocado, ½ cup tomatoes, 1 jalapeno pepper, 1 poblano pepper, 1 shallot, 1 clove garlic, 1 tablespoon lime juice, salt, ½ teaspoon ground cumin, 3 tbsp cilantro

    Breakfast Burritos

    • In a glass measuring cup, whisk the eggs with the smoked paprika.
      3 eggs, ¼ teaspoon smoked paprika, salt
    • Heat a medium-sized pan over medium-high heat. Add the sausage and cook, breaking the meat up, until browned, 4 to 5 minutes. Drain the meat on paper towels. Spoon equal portions of the sausage onto the flour tortillas.
      ¼ lb ground breakfast sausage, 1 cup pepper-jack cheese, 2 flour tortillas
    • Heat a small non-stick pan to medium heat and add the olive oil. Scramble the eggs and cook. Remove before the eggs begin to dry. Spoon equal portions onto the sausage.
      olive oil, 3 eggs
    • Spoon ¼ cup of the garden salsa onto each tortilla. Top with 1/2 of the cheese. Fold the bottom of the tortilla to meet the top. Pull back with your fingers to form a log. Fold in the sides and roll forward to finish the burrito.
      1 cup pepper-jack cheese
    • Brush tortillas on the top and bottom with a small amount of olive oil. Place tortillas in a nonstick pan and cook for 2 minutes or until the tortilla is light brown. Turn and repeat for the 2nd side. Serve immediately.


    This recipe makes two large 10" burritos and serves two hungry people or four smaller appetites.   
    Chorizo can be used in place of the breakfast sausage for a spicier burrito.
    Course Breakfast
    Cuisine American, Mexican
    Calories 767


    Calories: 767kcalCarbohydrates: 33gProtein: 37gFat: 56gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 337mgSodium: 1028mgPotassium: 1086mgFiber: 10gSugar: 6gVitamin A: 1760IUVitamin C: 76mgCalcium: 544mgIron: 5mg
    Keyword avocado, burritos, lime, pork sausage
    Have you made this recipe? We'd love to hear how it was!

    De Froid Tip: Hot Sauce Tasting

    Hot sauces can turn an ordinary meal into a tasting experience.  Line them up in the middle of the table and watch the conversation begin.  Not all of them light a fire in your mouth.  I had one a few years ago that was grapefruit based.  It was delicious on fish.  It changed the flavor profile from something typical to something new and exciting! 

    Food experiences are sensory.  The taste, smell, look, and mouthfeel are all opportunities to make a meal into a memory.  Hot sauces are fun. Their names and bottle designs can trigger a belly laugh.  The flavors can stimulate your taste buds and bring excitement to a dish. Bring a bottle or three to the table and let the tasting begin.

    Hot sauce bottles lined up in a wooden tray against a wooden wall.

    Welcome to Foodie de Froid!

    If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place.  Here the star of the show IS the food, presenting it in a way that makes it shine.  

    Tasting Experiences

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    Our mouth reacts to flavors in a transitional way.  That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal.  Yet after the first few bites, our mouths and minds adjust, and that experience deadens.  

    Thus, the tasting experience!  We served 14 consecutive courses at my last tasting party.  Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.

    The Recipes

    The recipes are documented with ingredients we love.  Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.    

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