Ingredients

1 large avocado, peeled, pitted, and diced

½ cup diced seeded tomatoes (from 1 to 2 tomatoes)

1 small shallot, minced (about 2 tablespoons)

1 clove garlic, minced

1 jalapeño pepper, seeded and minced

1 tablespoon fresh lime juice (from 1 lime)

½ teaspoon salt

¼ teaspoon ground cumin

¼ cup fresh chopped cilantro

4 large eggs

¼ teaspoon smoked paprika

¼ teaspoon salt

½ lb spicy sausage (such as chorizo, Italian, or your choice), removed from casings

1⅓ cups (6 oz) shredded Monterey Jack cheese

4 (10-inch) burrito-size flour tortillas

Vegetable oil

Instructions

Step 1: Make the avocado-tomato salsa by combining the diced avocado, tomatoes, minced shallot, garlic, jalapeño, lime juice, salt, cumin, and cilantro in a medium bowl. Stir gently to combine and set aside.

Step 2: In a separate bowl, whisk the eggs with smoked paprika and salt until blended. Set aside.

Step 3: Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned and cooked through, about 4 to 5 minutes. Use a slotted spoon to transfer sausage to a plate, leaving the drippings in the pan.

Step 4: Reduce the heat to low, add the eggs to the pan, and scramble until just cooked through. Transfer the scrambled eggs to a plate. Clean the pan to prepare for cooking the burritos.

Step 5: To assemble the burritos, spread about ¼ cup of the avocado salsa onto each tortilla. Top with a quarter of the sausage, a quarter of the scrambled eggs, and about ⅓ cup of shredded cheese. Fold in the sides of the tortilla over the filling, then roll tightly, tucking in the edges as you go.

Step 6: Lightly coat the clean pan with vegetable oil and heat over medium. Place the burritos seam side down and cook, covered, until the bottoms are golden brown, about 3 minutes. Flip and cook the other sides covered until golden and the cheese melts, a few minutes more. Serve warm.

Tips & Variations

For a milder flavor, omit the jalapeño or use a small amount of mild chili powder instead.

Substitute turkey sausage or vegetarian sausage for a leaner or vegetarian option.

Add black beans or sautéed peppers for extra texture and nutrition.

Wrap burritos in foil and freeze before cooking for a quick grab-and-go breakfast later.

Storage

Store any assembled but uncooked burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Cooked burritos keep well in an airtight container for 3 to 4 days. Reheat in a skillet over medium heat or microwave until warmed through. For longer storage, freeze cooked burritos wrapped firmly; thaw overnight in the fridge before reheating.

FAQs

Can I make the avocado salsa ahead of time?

Yes, but to keep it fresh and prevent browning, prepare the salsa shortly before serving or store it tightly covered with plastic wrap pressed directly on the surface in the refrigerator for up to 24 hours.

What type of sausage works best in these burritos?

Spicy sausages like chorizo or Italian sausage add great flavor, but you can use any sausage you prefer. Even breakfast sausage or a vegetarian alternative can be delicious in this recipe.