Southwest Turkey Sausage Breakfast Burritos

Breakfast burritos rose as a portable Southwest staple, folding Tex-Mex heat into a handheld morning meal. This version browns turkey sausage with peppers and cumin-spiced eggs, then tucks in black beans and pepper jack for make-ahead freezer ease.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 510 cal
• 32g protein
• 38g carbs
• 25g fat
• 6g fiber

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Ingredients

• 1 tbsp olive oil
• 12 oz turkey breakfast sausage
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 8 large eggs
• 3 tbsp milk
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1 1/2 cups shredded pepper jack cheese
• 1 cup canned black beans, rinsed and drained
• 1/4 cup fresh cilantro, chopped
• 6 large flour tortillas (10-inch)
• as needed salsa or hot sauce, for serving
• 1 avocado avocado slices, optional

Instructions

1. 1Heat the olive oil in a large nonstick skillet over medium-high heat. Add the turkey sausage, breaking it into small crumbles with a wooden spoon, and cook until browned and cooked through, 6 to 8 minutes. Transfer sausage to a plate, leaving drippings in the pan.
2. 2Add the diced onion, red bell pepper, and jalapeño to the same skillet. Sauté until softened and lightly charred at the edges, 5 to 6 minutes. Return the sausage to the pan and keep warm on low.
3. 3In a medium bowl, whisk the eggs with milk, salt, black pepper, and cumin until fully combined and slightly frothy.
4. 4Push the sausage-veggie mixture to one side of the skillet. Pour the eggs into the empty side and scramble gently over medium heat, folding with a spatula until just set and still glossy, 2 to 3 minutes. Then fold everything together so the eggs coat the sausage and peppers.
5. 5Remove the skillet from heat. Stir in half of the shredded pepper jack, the black beans, and cilantro until the cheese begins to melt.
6. 6Warm the tortillas one at a time in a dry skillet or microwave for 15 seconds so they are pliable and less likely to tear.
7. 7Spoon filling down the center of each tortilla, top with remaining cheese, and add avocado slices if using. Fold in the sides, then roll tightly from the bottom into a burrito.
8. 8Optional crisp: place each burrito seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until golden and sealed. Serve hot with salsa or hot sauce. Wrap extras in foil and freeze up to 2 months; reheat from frozen in a 350°F oven for 25 minutes or microwave until hot.