Martha Stewart Breakfast Burrito Recipe

This hearty Martha Stewart Breakfast Burrito is made with fluffy scrambled eggs, savory sausage, melted cheddar cheese, black beans, and warm flour tortillas. The result is a cheesy, savory, and completely satisfying meal that’s perfect for a filling breakfast or brunch. It’s a fantastic recipe for a weekend morning, suitable for any time of year, and this recipe makes four generous burritos.

Martha Stewart Breakfast Burrito Ingredients

For the Filling:

• 1/2 pound bulk breakfast sausage
• 1/2 medium onion, chopped
• 1/2 green bell pepper, chopped
• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 cup canned black beans, rinsed and drained

For Assembly:

• 4 large (10-inch) flour tortillas
• Optional for serving: salsa, sour cream, sliced avocado, chopped cilantro

How To Make Martha Stewart Breakfast Burrito

1. Cook the sausage and vegetables: In a large nonstick skillet over medium-high heat, cook the sausage, onion, and bell pepper until the meat is browned and the vegetables are soft. Break up the sausage with a spoon as it cooks. Drain any excess grease and set the mixture aside.
2. Scramble the eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the same skillet and cook over medium heat, stirring gently, until the eggs are softly set. Remove from heat.
3. Warm the tortillas: Warm the tortillas one at a time in a dry skillet for about 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 30-45 seconds. This makes them pliable and easy to roll.
4. Assemble the burritos: Lay a warm tortilla flat. Sprinkle a quarter of the cheese down the center. Top with a quarter of the sausage mixture, a quarter of the scrambled eggs, and a quarter of the black beans.
5. Fold the burritos: Fold the short sides of the tortilla in towards the center. Then, take the long edge closest to you, pull it up and over the filling, tucking it in tightly. Continue rolling to form a compact burrito.
6. Sear for a crispy finish: Place the rolled burritos seam-side down back into the hot skillet. Cook for 1-2 minutes per side, until golden brown and crispy. This step helps seal the burrito closed.
7. Serve immediately: Slice the burritos in half and serve warm with salsa, sour cream, and avocado on the side.

Recipe Tips

• Warm Your Tortillas: Do not skip this step! Warming the tortillas makes them soft and flexible, which prevents them from cracking or tearing when you roll them tightly.
• Don’t Overcook the Eggs: Scramble the eggs until they are just set but still look moist. They will continue to cook from the residual heat of the other fillings inside the warm burrito, ensuring they don’t become dry.
• Avoid Overstuffing: It’s tempting to pack your burrito full, but overstuffing makes it nearly impossible to roll and will cause it to fall apart. Keep the fillings arranged in the center third of the tortilla.
• Sear for the Best Texture: For that perfect restaurant-quality burrito, place the rolled burrito seam-side down in a hot, dry skillet for a minute or two. This seals the seam and gives the tortilla a delicious, crispy exterior.

What To Serve Breakfast Burritos

These breakfast burritos are a full meal in themselves, but they are even better with the right toppings and sides. Serve them hot with a variety of classic accompaniments like fresh salsa, pico de gallo, guacamole, or a dollop of sour cream. For a larger brunch spread, they pair wonderfully with a side of crispy home fries or a simple fresh fruit salad to balance the savory richness.

How To Store Breakfast Burrito Leftovers

• Refrigerate: Wrap individual burritos tightly in aluminum foil or plastic wrap and store them in the refrigerator for up to 3 days. To reheat, microwave for 1-2 minutes or heat in a skillet over medium heat until warmed through.
• Freeze: These burritos are perfect for meal prep. Allow all fillings to cool completely before assembling. Wrap each burrito tightly in foil and place them in a large freezer-safe bag. They can be frozen for up to 3 months. Reheat directly from frozen in the microwave or in a 350°F (175°C) oven until hot.

Martha Stewart Breakfast Burrito Nutrition Facts

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 450mg
• Sodium: 1250mg
• Total Carbohydrate: 38g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 33g

Frequently Asked Questions

• How do I keep my burritos from getting soggy for meal prep? To prevent sogginess, make sure all your fillings are as dry as possible; drain the sausage and vegetables well. Let the fillings cool down before you assemble the burritos. Finally, avoid adding wet ingredients like salsa inside the burrito before storing—serve them on the side instead.
• Can I make these burritos vegetarian? Absolutely. For a vegetarian version, simply omit the sausage. You can replace it with an equal amount of seasoned, pan-fried potatoes, extra black beans, or sautéed mushrooms and spinach for a delicious alternative.
• What is the best way to roll a burrito so it doesn’t fall apart? The key is to not overfill it. Place your fillings in a line down the center. Fold the left and right sides in over the filling. Then, take the bottom edge (the one closest to you), pull it up and over the filling, tucking it in snugly. Use your fingers to keep the roll tight as you push it forward to seal.
• How do I reheat a frozen breakfast burrito? For the quickest method, unwrap the burrito, wrap it in a damp paper towel, and microwave for 2-3 minutes, flipping halfway through. For a crispier tortilla, you can reheat it in a 350°F (175°C) oven for about 20-25 minutes, or in a toaster oven.

Try More Recipes:

• Martha Stewart Make Ahead Breakfast Casserole Recipe
• Martha Stewart Crescent Roll Breakfast Casserole Recipe
• Martha Stewart Hash Brown Breakfast Casserole Recipe