Sausage and Egg Burrito

Photo: John Autry; Styling: Leigh Ann Ross

Serve with a salad of fresh spinach, sliced red onion, and cubed cantaloupe.

Yield: 4 servings (serving size: 1 burrito)
Cost per Serving: $2.11
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 14.4g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 20.1g
  • Carbohydrate: 39.7g
  • Fiber: 5.8g
  • Cholesterol: 285mg
  • Iron: 2.8mg
  • Sodium: 645mg
  • Calcium: 80mg


  • 1/3 cup thinly sliced radish
  • 1/4 cup thinly vertically sliced red onion
  • 1 tablespoon fresh lemon juice
  • 1/2 medium ripe avocado, chopped
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 teaspoons butter
  • 4 garlic cloves, coarsely chopped
  • 2 ounces reduced-fat pork sausage
  • 6 large eggs, lightly beaten
  • 4 (8-inch) whole-wheat flour tortillas
  • 1 (15-ounce) can organic pinto beans, rinsed, drained, and mashed
  • 1 serrano chile, thinly sliced
  • 1/4 cup thinly sliced green onions


  1. 1. Combine first 4 ingredients in a bowl; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to coat.
  2. 2. Melt butter in a medium nonstick skillet over medium heat. Add garlic and sausage to pan; cook 3 minutes or until sausage is browned, stirring to crumble. Stir in eggs; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook to desired consistency, stirring to scramble. Remove from heat.
  3. 3. Heat tortillas according to package directions. Place 1 tortilla on each of 4 plates. Divide beans evenly among tortillas, spreading to a thin layer, leaving a 1/4-inch border. Divide egg mixture evenly among tortillas; top with radish mixture and chile slices. Roll up each burrito jelly-roll fashion. Sprinkle 1 tablespoon green onions over each serving.
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