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Break the Fast with a Spinach and Sausage Breakfast Burrito

Spinach and Sausage Breakfast Burrito
Break the Fast with a Spinach and Sausage Breakfast Burrito

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at

I’m calling these breakfast burritos, but they are just as delish for lunch or dinner. My family is especially fond of this sausage and egg wrap with spinach, peppers and tomato. It’s like having an entire meal wrapped up in a burrito, which is a surprisingly tasty idea.

It’s that easy: This burrito filling is fabulous not only for taste but for the fact that it’s all cooked together making it simple to assemble. Why cook the eggs separately when they taste so good all mixed up with the sausage and vegetables, right?

Check out the recipe below and once you give it a try, discover my other breakfast burrito recommendations.

Spinach and Sausage Breakfast Burrito

Start-to-finish: 25 minutes
Hands-on time: 25 minutes
Makes 8 burritos


  • 1/2 red onion
  • 1 red pepper
  • 1 small tomato
  • 8 large eggs
  • 1/4 teaspoon salt plus more for sprinkling
  • Freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 8-oz breakfast sausage or other sausage of choice, crumbled
  • 5-oz bagged baby spinach
  • Eight 12-inch flour tortillas, warmed
  • 4-oz shredded Monterrey Jack cheese
  • Hot sauce, salsa, sour cream and diced avocado as accompaniments


  1. On a large cutting board, dice the onion, red pepper and tomato into a pile. Beat the eggs in a medium bowl with 1/4 teaspoon salt and a few grinds of pepper.
  2. Heat a 12-inch skillet over medium-high heat. Add the oil and when it shimmers, add the onion, pepper and tomato, a sprinkle of salt and a few grinds of pepper. Sauté until the vegetables begin to soften, about 2 minutes. Crumble the sausage into the pan, stirring and cook until it browns, about 3 minutes.
  3. Stir in the spinach a handful at a time, adding more spinach as it wilts. Stir in the eggs and cook, scraping the bottom of the pan with a spatula until the eggs are set, about 2 minutes.
  4. Lay out the wraps on a work surface and divide the filling down the center. Be careful not to make it too full or it will be difficult to roll up. Sprinkle with cheese and drizzle with hot sauce, salsa or sour cream if you like. Fold the sides over the filling and roll up from the bottom to enclose the burrito filling. Cut in half and eat while it’s hot.
  5. Make-ahead: You can make these up (omitting the sour cream) and freeze them for another day. Just wrap tightly in plastic wrap then transfer to a zip-lock freezer bag and freeze for up to 3 months. To reheat, microwave for 1 minute, turn and heat another minute or until warm. Or you can make the filling and refrigerate it for up to 3 days. Just fill burritos as you need them and warm in the microwave.

Spinach and Sausage Breakfast Burrito

Click Here to Print the Recipe for Spinach and Sausage Breakfast Burritos.

Carla Snyder in her kitchen
By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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