Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Easy Money Breakfast Burritos Recipe
Easy Money breakfast burritos prove so incredibly yummy that husbands have successfully sold them for a buck apiece at corporate school, demonstrating their commercial appeal and exceptional taste. This profitable recipe creates breakfast burritos with such broad appeal that they could literally become money-makers while remaining simple enough for home preparation. The easy money designation reflects both simplicity and quality that makes these consistently successful.
Yummy burritos that are so good that my husband was selling them for a buck apiece at corp school in the Navy. I was making them every night, and we bought a new couch with the money! These freeze really well; just defrost and eat. I also add fresh cooked mushrooms in these on occasion. I do find that these taste better when made ahead of time and eaten at a later time.
Prep Time:
35 mins
Cook Time:
25 mins
Total Time:
1 hr
Servings:
10
Yield:
10 burritos
Cook Mode (Keep screen awake)
Ingredients
1 pound bulk pork sausage
½ small onion, chopped
2 teaspoons butter
12 eggs, beaten
1 (4 ounce) can diced green chilies, drained
¾ cup process cheese food (such as Velveeta®), divided
¾ cup salsa
1 (10 ounce) package burrito-size flour tortillas
Directions
Place the pork sausage and onion into a skillet over medium heat, and cook until the sausage is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Drain the excess grease.
In a separate skillet over medium heat, melt the butter until the foam subsides, and cook and stir the beaten eggs with the chilies until softly scrambled but not wet, about 3 minutes. Transfer the scrambled eggs into a large bowl, and stir in the cooked sausage mixture.
Place a tortilla onto a microwave-safe plate, and cook in the microwave on High setting for 10 to 20 seconds. The tortilla should be warm and pliable. Spoon about 1/2 cup of the sausage and egg mixture in a line down the the tortilla, slightly off center. Top with about 1 tablespoon of shredded cheese, and 1 tablespoon of salsa. Fold 2 opposite ends of the tortilla over the filling. Press the 2 ends down so they stay folded. Carefully roll the shorter unfolded edge over the burrito, pushing the filling to the back of the roll as you go, to snugly enclose the filling. Keep the 2 ends folded as you roll. Wrap in foil if desired. Repeat with the rest of the tortillas.
Nutrition Facts (per serving)
| 338 | Calories |
| 21g | Fat |
| 18g | Carbs |
| 18g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 338 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 8g | 40% |
| Cholesterol 259mg | 86% |
| Sodium 1049mg | 46% |
| Total Carbohydrate 18g | 6% |
| Dietary Fiber 1g | 5% |
| Total Sugars 2g | |
| Protein 18g | 37% |
| Vitamin C 9mg | 10% |
| Calcium 132mg | 10% |
| Iron 3mg | 14% |
| Potassium 336mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
