{"id":37229,"date":"2025-07-14T20:11:00","date_gmt":"2025-07-14T20:11:00","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=37229"},"modified":"2025-08-15T16:53:09","modified_gmt":"2025-08-15T16:53:09","slug":"breakfast-burrito-with-sausage-egg-endless-variations","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/breakfast-burrito-with-sausage-egg-endless-variations\/","title":{"rendered":"Burrito de desayuno de Vivi con salchicha, huevo y un sinf\u00edn de variaciones"},"content":{"rendered":"\n

Vivi Abeja<\/a>\u2019s breakfast burrito recipe tastes great fresh and<\/em> made in advance, making it the perfect hearty morning meal when you\u2019re short on time and craving something delicioso. And here\u2019s a pro tip from Vivi, a Chicago-area street vendor turned chef who shares her Mexican recipes at vivis_table and Familia Kitchen. When she is in the mood for these burritos (usually on Sundays), she makes enough to last at least the next few days. \u201cThe best feeling is waking up later in the week and being able to heat up my breakfast burrito in the air fryer,\u201d she says.<\/p>\n\n\n\n

Plus, this recipe is easily customized, so \u201cit\u2019s impossible to get bored of it. Instead of the expected steak, I always use breakfast sausage, with garlic and onion. Everything else depends on what I have on hand.\u201d <\/p>\n\n\n\n

Vivi often adds a changing combination of mushrooms, bell peppers, black beans and spinach to make these burritos extra healthy and hearty. \u201cThe fillings vary depending on what I have on hand or what\u2019s on sale at the grocery store. We love sales over here,\u201d she says.<\/p>\n\n\n\n

This is one of the dishes that especially reminds Vivi of her early adventures in meal-prepping about 10 years ago. Inspired by the traditional Mexican family recipes her grandmother<\/a> made for their large family, Vivi started to get serious about the kitchen and sharing recipes online. She found it was easy to get exhausted by how much she was cooking and cleaning. Meal prep was the perfect way for her to save energy and have more time to develop recipes. Plus, on those days when she\u2019s really tired, an easy-to-put-together, tasty and healthy meal like this one is just what she craves.<\/p>\n\n\n\n

\"Breakfast
These breakfast burritos are a favorite of Vivi Abeja, who often makes them on Sunday in batches.<\/figcaption><\/figure>\n\n\n\n

Vivi learned how to make this burrito from a variety of sources, with most of the credit going to her abuela, YouTube and the cooks at La Chiquita in Little Village, a traditionally Mexican neighborhood in Chicago, where Vivi grew up and still lives today.<\/p>\n\n\n

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\"Tortilla
Vivi places cheese (any kind of melting cheese will do, she says) in the center of a warm flour tortilla and then adds the sausage-egg-onion mixture. <\/figcaption><\/figure>\n<\/div>\n\n\n

\u201cWhen I was little, I was always fascinated by the kitchens in open-kitchen style restaurants, and there were some in the Mexican neighborhood I grew up in. My eyes would always follow the cooks,\u201d Vivi says.<\/p>\n\n\n\n

Watching the pros at work inspired Vivi to try to figure the recipes out for herself. Recreating her favorite restaurant dishes, as well as digging into family recipes, helped Vivi realize her own passion for cooking. And of course, once Vivi figures out how to make something, she adds her own spin to it.<\/p>\n\n\n\n

Vivi recommends eating these breakfast burritos with flour (not corn<\/a>) tortillas and salsa poured into every bite. If you have a little extra time, making homemade salsa (like Vivi\u2019s red salsa molcajete<\/a>) is worth the effort.<\/p>\n\n\n\n

Find more delicious Mexican<\/a> recipes from our Familia Kitchen community here<\/a> or submit<\/a> your own!<\/h2>\n\n\n
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Breakfast Burrito with Sausage, Egg & Endless Variations<\/h2>\n\n
\n \t\t \t\t\tRecipe by Vivi Abeja<\/span>\n \t\t\n
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  • <\/li>
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  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    15<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      4<\/span> breakfast sausage patties<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> olive oil, divided<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> onion, medium, diced<\/span><\/p><\/li>

    • <\/span>

      3<\/span> cloves<\/span> garlic, minced<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> mushrooms, chopped<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> carne asada or meat seasoning<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> garlic powder<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> onion powder<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> salt<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> black pepper<\/span><\/p><\/li>

    • <\/span>

      4<\/span> eggs<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> Chihuaha cheese, jack, cheddar or your favorite melting cheese (optional)<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> green bell pepper, diced (optional)<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> spinach (optional)<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> cooked black beans (optional)<\/span><\/p><\/li>

    • <\/span>

      4<\/span> large<\/span> flour tortillas (burrito size)<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Break up breakfast sausage patties into bite-size pieces.<\/li>
      • Add 1 Tbsp oil to a large frying pan on medium heat. Saut\u00e9 the breakfast sausage, onion, garlic and mushrooms until the sausage is cooked through and the onions and mushrooms are soft.<\/li>
      • Reduce heat to medium-low. Stir in the carne asada seasoning, onion powder, garlic powder, salt and black pepper. Cook for about 3 minutes. <\/li>
      • In a separate bowl, crack open and whisk your eggs.<\/li>
      • Slide the sausage filling to one side of the pan. Pour 1 Tbsp oil in the opposite side. Add the eggs and stir as they cook to make scrambled eggs. <\/li>
      • Once the eggs are ready, mix them with the filling on the other side of the pan. <\/li>
      • Heat the tortillas on a hot comal or cast-iron pan. This makes them easier to work with and roll around the filling. <\/li>
      • Lay your tortilla flat on a plate or cutting board. Place 2 to 3 Tbsp of shredded cheese or 1 big slice in the center of the warm tortilla. Add about 1\/2 cup of the sausage and egg mixture on the cheese. <\/li>
      • Roll the flour tortilla around the filling into a tight cylinder, burrito-style. <\/li>
      • Toast each burrito on all sides on a dry comal or cast-iron pan. Enjoy while hot or save for later.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • Vivi says this burrito recipe works with a wide mix of ingredients and any kind of melting cheese, and encourages switching things up, according to what is in your fridge. <\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t