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Scrambled Egg and Chicken Breakfast Burritos

Rolling a breakfast burrito
Scrambled Egg and Chicken Breakfast Burritos


  • 6-8 Tortilla wraps (we like Maria & Ricardo’s found by the butter, or Rudi’s Plain Tortillas found in the frozen gluten-free section at Heinen’s. 8-10 inch tortillas work the best. Corn tortillas don’t wrap and freeze well.)
  • 6 Pasture eggs
  • 1 Package Applegate Chicken & Maple or Pork Sausage
  • 1 cup of shredded cheese of choice (Dairy-free option: Follow Your Heart American Cheese)
  • 1/2 cup of peppers or spinach chopped, finely
  • Aluminum Foil


  1. Scramble eggs in 2 TBSP of butter. Set aside and let cool completely.
  2. Chop frozen sausage and set aside.
  3. Place a tortilla on top of an aluminum foil square.
  4. Sprinkle about 2 TBSP of cheese onto the tortilla. Top the cheese with spinach or peppers, followed by 2 TBSP of scrambled eggs.
  5. Roll the burrito tightly by folding the sides in first, then rolling up. Wrap the burrito in foil, & repeat. Freeze the burritos. When you are ready to make them in the morning, unwrap and microwave for 1 minute or place in the toaster oven at 350° F for 12-15 minutes.

Recipe and Photography Courtesy of Lauren Egger

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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