clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A breakfast burrito cut in half showing eggs, spinach, and sausage inside on a white plate.

Egg and Sausage Breakfast Burritos

  • Author: Veronika | thehealthfulideas
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 5 1x
  • Category: Breakfast
  • Method: Sauteeing
  • Cuisine: American
  • Diet: Vegetarian


These classic breakfast burritos with sausage and egg are a great everyday breakfast. They can be made with meat or completely vegan. They're also freezer-friendly!


  • 150g baby spinach (approx. I used one box)
  • 5 vegan or regular sausages, thawed if frozen (I like beyond meat sausages)
  • 2 tbsp avocado oil (or other cooking oil)
  • 8 large eggs + ¼ tsp sea salt, ½ tsp garlic powder
  • 1 tbsp avocado oil
  • 2 tbsp butter
  • 200g feta cheese, rinsed and crumbled
  • 1 cup packed sun-dried tomatoes in oil, drained, and rinsed
  • ½ cup quick pickled red onions
  • 1-2 avocados, sliced
  • 5 burrito wraps
  • Optional add-ons: sprouts, olives, hot sauce, ketchup, fresh herbs (chives or parsley)


Everything will be cooked in the same pan.


  1. Add the spinach to a large pan with a splash of water. Set it over medium-high heat and let the spinach wilt down, stirring often. Add more water or lower the heat if it looks like it’s sticking. 
  2. Transfer to a bowl and let cool down. Once cool, squeeze out and discard excess water, and set aside. Wipe the pan with a paper towel before cooking the sausages.

Vegan sausages:

  1. Using a knife, score the sausages and remove the skin.
  2. Heat two tablespoons of oil in the large pan and crumble in the sausages. Use a wooden or metal spatula to break them up even more.
  3. Cook the sausages over medium-high heat, stirring and tossing often for 10 minutes. This will vary based on the sausages, adjust cooking time accordingly. Transfer the cooked sausages to a bowl and set aside.


  1. No need to clean the pan for this, the eggs will pick up the little bits sticking to the pan if you use enough butter or oil. This is desired, it will flavor the eggs!
  2. Crack the eggs into a medium bowl, add the sea salt and garlic powder, and whisk until well mixed.
  3. Set your pan over medium heat and add the butter and oil. As soon as the butter melts, slowly pour in the eggs.
  4. Lower the heat to low-medium and let them cook for about 30 seconds. Using a silicone spatula, move the eggs around the pan very frequently. You can tilt the pan in different directions to help the eggs cook. This should only take a few minutes. As soon as the eggs look almost done, take them off the heat, they will keep cooking from the residual heat and the hot pan. 
  5. Transfer the eggs to a bowl and set them aside.

Make the burritos:

  1. Get all your other ingredients ready - feta, sun-dried tomatoes, pickled red onions, avocado, or other toppings you’re adding.
  2. Place a tortilla wrap on a large plate. To the middle add the feta, sausage, eggs, spinach, sun dried tomatoes, pickled red onions, and avocado. Drizzle with hot sauce and ketchup if desired.
  3. To wrap, fold one side of the tortilla over the filling and push it gently underneath if possible. Fold the sides over towards the middle and roll to make a wrap.
  4. Store wrapped in tinfoil in the fridge for 2-3 days or freezer for 1-2 months. You can wrap them in plastic wrap before wrapping in foil or using a freezer-safe container to prevent freezer burn. Warm your burritos in the oven when ready to eat.

Warm up right away or from the fridge: Preheat the oven to 350F and cook for 15 minutes.

From the freezer: Defrost in the fridge overnight or cook from frozen at 325F (160C) for 30-45 minutes.


Spinach: You can blanch the spinach in boiling water but I prefer doing it in a pan to have less clean up. I find the results to be the same. If you plan on freezing the wraps, I recommend skipping the spinach or adding herbs instead. It tends to release water after defrosting.

Eggs: Adding salt to the eggs before cooking helps the eggs to stay soft and fluffy instead of drying out. It’s important to grease your pan properly when making scrambled eggs because they like to stick. I find a mixture of both butter and oil works best but you can use either or less if desired. They both give different results but butter is usually preferred. I recommend using a silicone spatula instead of a wooden one because it picks the eggs up better. My eggs stick much less to the pan ever since I switched from wooden to silicone spatula!

Feta cheese: I recommend rinsing it because the liquid it’s sold intends to be very salty. I prefer buying whole feta instead of crumbled because it’s less dry and doesn’t have additives. If you don’t have feta, you can use any other cheese you like. Grated cheddar works great!

The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed. It will vary based on the sausages you use.

Keywords: breakfast, egg and sausage, burritos