Hot Honey Sausage and Egg Breakfast Burritos are a delicious way to change up your morning routine when regular eggs and toast are starting to feel a little boring.
You still have all those familiar breakfast flavors, with a sweet and spicy twist that makes these burritos extra tasty.
They’re hearty enough for a filling breakfast, with fluffy scrambled eggs, savory turkey sausage, golden potatoes, and melted cheddar cheese wrapped in a soft flour tortilla.
A drizzle of hot honey brings a little sweetness followed by a gentle kick of heat. It’s such a fun combination, especially if you enjoy sweet and savory foods together.
You’ll need a large skillet for the potatoes and sausage, along with a second skillet for scrambling the eggs. Quick and easy, ready in just 35 minutes.
These high-protein breakfast burritos are also great for meal prep. Make a batch when you have a little extra time, then refrigerate or freeze individual portions for busy mornings.
With six generous servings, they’re perfect for feeding the family, planning breakfasts for the week, or making a satisfying weekend brunch. Add some fresh fruit on the side, and breakfast is ready!
Why You’ll Love This Hot Honey Sausage and Egg Breakfast Burritos Recipe
Sweet Heat Makes Breakfast More Interesting
Hot honey gives these burritos something different from traditional sausage and egg breakfast wraps. You have that familiar savory flavor with a little sweetness and spice mixed in. Delicious!
23 Grams of Protein Per Serving
Each burrito provides approximately 23 grams of protein, making this a satisfying breakfast when you have a long morning ahead. You won’t need to prepare several different dishes to have a substantial meal.
Great for Breakfast Meal Prep
Make all six burritos at once and save the extras for later. Having breakfast already prepared makes those rushed weekday mornings much easier, especially when everyone is heading out at different times.
Easy to Adjust the Spiciness
You can control how much heat goes into each burrito by changing the amount of hot honey. Use a smaller drizzle for a milder breakfast, or add a little extra when you want more spice.
A Complete Breakfast You Can Take Along
No need to sit down with a plate and fork. These breakfast burritos are easy to wrap up and take with you, making them great for busy mornings when you’re eating away from home.
Ingredient Substitutions
Frozen Diced Hash Brown Potatoes
Fresh diced potatoes work great instead. Cut them into small, even pieces and cook until tender and golden brown.
Milk
Unsweetened almond milk or lactose-free milk can replace regular milk. Either option works great for scrambled eggs.
Lean Ground Turkey Breakfast Sausage
Chicken breakfast sausage or lean pork breakfast sausage can be used instead. Choose your favorite breakfast sausage seasoning to keep that savory flavor.
Reduced-Fat Shredded Cheddar Cheese
Shredded Monterey Jack, Colby Jack, or a Mexican cheese blend makes a tasty replacement. Pepper Jack is another option if you enjoy a spicier breakfast.
Large Burrito-Size Flour Tortillas
Whole wheat tortillas are a great alternative if you prefer them. Choose large tortillas that are flexible enough to hold all the filling.
Hot Honey
Regular honey mixed with a small pinch of crushed red pepper flakes is an easy substitute. Adjust the pepper flakes depending on how spicy you want your burritos.
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Burrito Meal Prep Kit
A few simple supplies can make breakfast burrito meal prep much easier. These are handy for wrapping, labeling, freezing, and keeping your burritos organized until you’re ready to reheat them.
Aluminum Foil Sheets
Pre-cut foil sheets make wrapping a batch of breakfast burritos quick and easy.
Breakfast Burrito Stickers
Easy labels for marking wrapped burritos or freezer bags so your meal prep stays organized.
Gallon Freezer Bags
Great for storing several wrapped breakfast burritos together and keeping your freezer neat.
Hot Honey Sausage and Egg Breakfast Burritos
Ingredients
- 1 tablespoon olive oil
- 2 cups frozen diced hash brown potatoes
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 large eggs
- 2 tablespoon milk
- 8 ounces lean ground turkey breakfast sausage
- 1 cup reduced-fat shredded cheddar cheese
- 6 large burrito-size flour tortillas
- ¼ cup hot honey
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the frozen diced hash brown potatoes.
- Season with garlic powder, salt, and black pepper.
- Cook for 8 to 10 minutes, stirring occasionally, until the potatoes are golden brown and tender.
- Transfer the cooked potatoes to a plate.
- Add the turkey breakfast sausage to the same skillet.
- Cook for 5 to 7 minutes, breaking the sausage into small crumbles with a spatula, until fully cooked.
- Transfer the sausage to a plate.
- Crack the eggs into a medium mixing bowl.
- Add the milk and beat with a wire whisk until blended.
- Heat a medium skillet over medium-low heat.
- Pour the egg mixture into the skillet.
- Cook, stirring gently with a spatula, until the eggs are softly scrambled.
- Warm the flour tortillas according to the package directions.
- Divide the scrambled eggs evenly among the six tortillas.
- Top each tortilla with an equal amount of cooked potatoes and sausage.
- Sprinkle the shredded cheddar cheese evenly over the fillings.
- Drizzle the hot honey evenly over each burrito.
- Fold the sides of each tortilla inward.
- Roll each tortilla tightly into a burrito.
Notes
Tips and Tricks
Keep the Tortillas Flexible – Warm tortillas are easier to roll without tearing. This is especially helpful when you’re filling them generously. Avoid Soggy Burritos – Let the cooked fillings cool slightly before wrapping burritos you plan to refrigerate or freeze. This helps reduce moisture trapped inside. Keep the Filling in the Center – Leave enough room around the edges so you can fold the tortillas tightly without the filling spilling out. Adjust the Sweet Heat – Hot honey brands vary in spiciness. Start with a smaller amount if you prefer mild heat. Make Them Crispy – For a toasted tortilla, place the assembled burritos seam-side down in a dry skillet over medium heat until lightly golden. Turn to toast the other side.Storing and Reheating
Refrigerating – Refrigerate the burritos within 2 hours of cooking. Wrap them individually and store in an airtight container in the refrigerator for up to 3 to 4 days. Freezing – Wrap cooled burritos individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Freeze for up to 2 months for the best quality. Reheating from the Refrigerator – Remove any foil or plastic wrap. Place a burrito on a microwave-safe plate and heat in 30-second intervals until the center reaches 165°F. Reheating from Frozen – Remove all wrapping and place the frozen burrito on a microwave-safe plate. Use the defrost setting first, then microwave until heated through to 165°F. Keeping the Tortilla Crisp – After microwaving, heat the burrito briefly in a dry skillet over medium heat to crisp the outside.Nutrition
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