Some mornings, the kitchen feels like a short-order diner—coffee brewing, kids scrambling for socks, and me trying to make something filling that won’t take forever. A few weekends ago, I had a rare quiet morning. Everyone was still asleep, and I actually got to sip my coffee while it was still hot. That’s when I pulled out the sausage, eggs, and tortillas, thinking I’d just whip up a basic breakfast wrap. But something told me to go the extra mile. So I did.
Instead of my usual scramble-and-roll routine, I browned the sausage with onion and jalapeño, then made a creamy, peppery gravy right in the same pan. That gravy alone was enough to make the whole house smell like a Southern diner.
I added tater tots (because crispy potatoes make everything better), melted two kinds of cheese, and tucked it all into warm tortillas before baking them under a blanket of that sausage gravy. When my husband walked into the kitchen and said, “What smells that good?” I knew I’d done something right.
When we all sat down to eat, nobody reached for their phones. My youngest gave me a thumbs-up with his mouth full, and my oldest asked if I’d make these again next Saturday. That’s when I realized—these burritos weren’t just breakfast. They were a new family favorite.
Short Description
These hearty breakfast burritos are packed with sausage, eggs, tater tots, and cheese, then smothered in creamy sausage gravy and baked until bubbly—perfect for weekend brunch or meal prepping ahead.
Key Ingredients
Meat & Dairy
- 450 grams ground breakfast sausage
- 2 tablespoons unsalted butter
- 120 grams shredded Pepper Jack cheese
- 120 grams shredded mature cheddar cheese
Produce & Aromatics
- 80 grams diced onion
- 1 jalapeño, minced
Gravy Base
- 40 grams all-purpose flour
- 650 millilitres whole milk
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Other Ingredients
- 10 large eggs
- 300 grams cooked tater tots
- 10 fajita-size wheat flour tortillas
Tools Needed
- Large nonstick skillet
- Whisk
- Mixing bowls
- Baking dish (23 x 33 cm)
- Rubber spatula or wooden spoon
Cooking Instructions
Step 1: Cook the Sausage Mixture
Heat a large nonstick pan over medium-high heat. Add the sausage and break it apart with a spatula. Once it’s about halfway cooked, stir in the diced onion and minced jalapeño. Cook until the sausage is browned and no longer pink.
Step 2: Set Aside a Portion for the Filling
Scoop out 1 cup (about 180 grams) of the cooked sausage mixture and set it aside in a bowl for the burrito filling.
Step 3: Make the Gravy
Sprinkle the flour evenly over the sausage left in the pan. Stir constantly for 1 minute to cook the flour. Slowly pour in the milk, whisking continuously to avoid lumps. Simmer until the gravy thickens (about 5–8 minutes), stirring often. Add salt and pepper, then remove from heat.
Step 4: Scramble the Eggs
Crack eggs into a mixing bowl, season with a pinch of salt, and whisk well. Melt butter in a clean nonstick pan over medium heat. Pour in eggs and scramble gently until they’re mostly set but still soft. Remove from heat—they’ll finish cooking in the oven.
Step 5: Make the Filling
In a medium bowl, mix the reserved sausage, scrambled eggs, cooked tater tots, and half of each shredded cheese. Stir gently to combine.
Step 6: Assemble the Burritos
Preheat oven to 175°C (350°F). Lightly grease a 23×33 cm baking dish. Place about 120 ml (1/2 cup) of filling on each tortilla, roll tightly, and arrange seam-side down in the dish.
Step 7: Add Gravy and Cheese
Pour the warm sausage gravy evenly over the burritos. Sprinkle with the remaining cheese.
Step 8: Bake Until Bubbling
Bake uncovered for 30–40 minutes, or until the cheese is fully melted and the edges are bubbly.
Why You’ll Love This Recipe
– Packed with bold, comforting flavors
– Easy to prep ahead or freeze for later
– Kid-friendly and satisfying for adults
– Bakes in one dish—less cleanup
– Great way to use up leftover tots or eggs
– Customizable with your favorite add-ins
– Feels indulgent but uses simple, budget-friendly ingredients
Mistakes to Avoid & Solutions
1. Gravy Too Thin or Too Thick
If it’s too runny, simmer a few minutes longer. If it’s too thick, stir in a splash of milk.
2. Lumpy Gravy
Always whisk slowly as you add milk, and use room-temperature milk if possible to reduce clumping.
3. Undercooked Eggs in Filling
Cook eggs until just set—still soft but no visible liquid. Overcooked eggs turn rubbery after baking.
4. Tortillas Cracking
Warm them slightly before rolling so they’re flexible and less likely to tear.
5. Burritos Dry Out While Baking
Make sure the gravy covers the burritos fully. This keeps them soft and flavorful.
Serving and Pairing Suggestions
Serve hot from the oven with a side of salsa or sour cream
Pair with a fresh fruit salad or citrus wedges for balance
Works well buffet-style for brunch gatherings
Add hot sauce or a sprinkle of chili flakes for spice lovers
Goes great with a light mimosa, coffee, or iced tea
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap individual burritos (without gravy) in foil and freeze for up to 2 months.
Reheat: For refrigerated leftovers, cover with foil and bake at 160°C (325°F) for 15–20 mins.
Microwave: Heat individual portions on medium heat until hot throughout. Add a splash of milk to keep gravy smooth.
From frozen: Thaw overnight, then reheat covered in the oven at 175°C (350°F) for 30 mins.
FAQs
1. Can I make these burritos ahead of time?
Yes! Assemble the burritos and refrigerate them overnight. Add the gravy and cheese just before baking.
2. Can I use store-bought gravy instead?
You can, but homemade gravy adds way more flavor and uses the sausage drippings, which store-bought can’t match.
3. What if I don’t eat pork?
Substitute with chicken sausage or turkey sausage—it works beautifully and still tastes rich.
4. Can I add veggies to the filling?
Absolutely! Bell peppers, spinach, or mushrooms sautéed beforehand add color and nutrients.
5. Are these good for a crowd?
Definitely. You can easily double the recipe and use two baking dishes—perfect for brunches or family holidays.
Tips & Tricks
Use parchment paper to line your baking dish for easier cleanup
Add a touch of smoked paprika to the gravy for depth
Use leftover hash browns or breakfast potatoes instead of tater tots
Sprinkle chopped green onions or chives on top for a fresh finish
Warm tortillas in the microwave (wrapped in a damp paper towel) to prevent cracking
Recipe Variations
1. Tex-Mex Style
Add 1/2 teaspoon cumin and chili powder to the sausage
Swap in Monterey Jack cheese for a milder flavor
Top with salsa verde before baking
2. Vegetarian Version
Skip the sausage and use a mix of sautéed mushrooms and black beans
Make a meatless gravy using plant-based butter and broth
Follow the same steps, swapping sausage with veggie mix in Step 1
3. Spicy Kick
Double the jalapeños
Add hot sauce to the egg mixture before scrambling
Use habanero cheddar for added heat
4. Mini Burrito Bites
Use smaller tortillas or cut them in half
Perfect for party trays or brunch spreads
Reduce baking time to about 20–25 minutes
Final Thoughts
These Hearty Breakfast Burritos with Gravy hit that sweet spot between comfort food and practicality. Everything you need is wrapped up in a warm tortilla, baked until golden, and smothered in a creamy sausage gravy that just brings it all together. It’s the kind of dish that earns a spot in the regular rotation without even trying.
It’s easy to prep ahead, easy to reheat, and easy to customize depending on what’s in the fridge. And honestly, any breakfast that gets my family to pause, sit down, and enjoy a meal together is a win in my book.
Hearty Breakfast Burritos With Gravy
Ingredients
Meat & Dairy
- 450 grams ground breakfast sausage
- 2 tablespoons unsalted butter
- 120 grams shredded Pepper Jack cheese
- 120 grams shredded mature cheddar cheese
Produce & Aromatics
- 80 grams diced onion
- 1 jalapeño minced
Gravy Base
- 40 grams all-purpose flour
- 650 millilitres whole milk
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Other Ingredients
- 10 large eggs
- 300 grams cooked tater tots
- 10 fajita-size wheat flour tortillas
Instructions
- Brown the sausage in a nonstick pan over medium-high heat, breaking it apart. Halfway through, add onion and jalapeño. Cook until sausage is fully browned.
- Remove 1 cup (180g) of the cooked sausage mixture and set aside.
- Sprinkle flour over remaining sausage. Stir for 1 minute. Gradually whisk in milk. Simmer 5–8 minutes until thickened. Season with salt and pepper. Remove from heat.
- Whisk eggs with salt. Melt butter in a pan over medium heat. Add eggs and scramble gently until just set. Remove from heat.
- In a bowl, combine reserved sausage, scrambled eggs, cooked tater tots, and half of each cheese. Mix gently.
- Preheat oven to 175°C (350°F). Lightly grease a 23×33 cm dish. Spoon ½ cup (120 ml) filling onto each tortilla, roll, and place seam-side down in dish.
- Pour gravy over burritos. Top with remaining cheese.
- Bake uncovered for 30–40 minutes, until cheese melts and edges bubble.
