Scrambled Egg and Sausage Breakfast Burrito with Pico de Gallo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A hearty breakfast burrito featuring fluffy scrambled eggs, savory sausage, melted cheese, and fresh pico de gallo wrapped in a warm flour tortilla. This mexican-inspired breakfast ready in about 20 minutes combines large eggs, milk, olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 480 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large eggs
• 2 tbsp milk
• 3, casing removed and crumbled breakfast sausage links
• 1 tsp olive oil
• 2 tortillas, 10-inch all-purpose flour tortillas
• 1/2 cup shredded cheddar cheese
• 1 medium, diced tomato
• 2 tbsp, finely diced red onion
• 1 tbsp, chopped fresh cilantro
• 1 tsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions

1. Step 1: In a small bowl, whisk together 3 large eggs, 2 tbsp milk, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
2. Step 2: Heat 1 tsp olive oil in a nonstick skillet over medium heat. Add 3 crumbled breakfast sausage links and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove from skillet and set aside.
3. Step 3: In the same skillet, melt 1 tbsp butter over medium-low heat. Pour in the egg mixture and cook gently, stirring frequently, for 2-3 minutes until soft curds form and eggs are just set.
4. Step 4: Combine 1 diced medium tomato, 2 tbsp finely diced red onion, 1 tbsp chopped cilantro, and 1 tsp lime juice in a small bowl to make fresh pico de gallo.
5. Step 5: Warm 2 flour tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
6. Step 6: Divide scrambled eggs and cooked sausage evenly between the tortillas, sprinkle each with 1/4 cup shredded cheddar cheese, and top with 2 tbsp pico de gallo.
7. Step 7: Fold the sides of each tortilla over the filling and roll tightly to form burritos. Serve immediately.