The Best Gluten-Free Breakfast Burrito You’ll Ever Make

1. Cook the Sausage & Veggies

Start by heating a large skillet over medium heat. Add the sausage and break it up with a spatula as it cooks. Let it brown for about 5-7 minutes, then use a slotted spoon to transfer it to a plate.

In the same pan (leave a little of that flavorful grease), toss in your diced bell peppers and onions. Sauté for about 3-4 minutes, just until they’re soft and slightly caramelized. Remove from heat.

2. Scramble the Eggs

Crack the eggs into a bowl, add the milk, salt, and pepper, and whisk until smooth.

In a clean skillet, heat 1 tbsp butter over low to medium heat. Pour in the eggs and let them sit for 20-30 seconds before gently stirring with a spatula. Continue cooking, stirring occasionally, until they’re fluffy and just set—about 3-4 minutes. Don’t overcook! Remove from heat.

3. Warm Up the Tortillas

If you’ve ever had a bad gluten-free tortilla, you know they can be dry and brittle. To make them soft and pliable, do this:

• Stovetop method: Heat a dry skillet over medium heat. Warm each tortilla for 15-20 seconds per side until they’re slightly toasted but still flexible.
• Microwave method: Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds to steam them.

4. Assemble the Burritos

Now for the fun part! Lay a warm tortilla flat on a cutting board or plate. Layer in this order:

1. A spoonful of scrambled eggs
2. Crispy sausage
3. Sautéed veggies
4. Shredded cheese
5. Sliced avocado
6. Fresh cilantro

Drizzle with salsa or hot sauce, then fold up the sides and roll it into a burrito.

5. Toast for That Perfect Crunch

For extra flavor and a little crunch, lightly toast the burritos in a skillet with a little butter or oil over medium heat for 1-2 minutes per side. This seals everything together and adds the perfect crispy finish.