Delicious Breakfast Burritos with Sriracha Cream Sauce


This is the best breakfast burrito you will ever eat. Really. It’s scientifically proven. Ok, so maybe there was only one test subject (aka my husband), but he loves these burritos so much that he has not grown tired of them in the past three years.  Usually he gets tired of eating something after two or three days, but this burrito is what he asks for every morning before he goes to work.  They are that good.  I know you are thinking “how good could a breakfast burrito really be?”  Just believe.  Trust me on this one and you will be opened up to a whole new world, where you too will be eating these decadent burritos drizzled with a satisfyingly spicy sriracha cream sauce! You will love it.  It’s scientifically proven (didn’t I just say that?)


STEP ONE: Make the Sriracha Cream Sauce


I have gotten to where I want to drizzle this sauce on everything! It is so good and super simple to make.  Just whisk the mayo and sriracha. Done! I love simple. Especially early in the morning before I have had my coffee.

STEP TWO: Make the Filling


I really feel that the best sausage to use for this burrito is Jimmy Dean sausage.  Here I go again with the free advertising.  I just feel like there are some recipes where the brand or type of product you use, dramatically impacts the final outcome.  So, no, this is not a sponsored post, but you should use Jimmy Dean sausage for this recipe.



Buy the one that comes in a roll like this and cut four patties using the nifty little lines they give you (does anyone even use the word “nifty” anymore?). I used the regular flavor, but if you like things extra spicy, buy the hot and spicy version.  Crumble the patties into a large, non-stick skillet and heat over medium-high heat until almost completely browned.


While your sausage in browning, place tater-tots onto a microwave safe plate and microwave about one minute and 20 seconds or until soft.  They don’t have to be hot, just defrosted. When sausage is almost browned, add tater-tots and use your wooden spoon to break them into smaller bits.



Once the sausage is completely browned and cooked through, add eggs and season with salt and pepper.  Stir with wooden spoon to incorporate eggs into the mixture and cook until eggs are cooked through. Turn off heat and set aside.


STEP THREE: Cook Tortillas


Here is the other product that I feel is a MUST for this recipe.


These uncooked tortillas cook up to the most incredible texture, being slightly crispy on the outside.  If you can’t find these tortillas…I guess you could substitute with a pre-made tortilla, but just know that you will not experience the same amount of bliss when you take your first bite.


Heat another non-stick skillet over medium-high and cook tortillas about 1-2 minutes, or until spotty brown and air pockets start to form.

Add 1/4 of the filling mixture to the center of the tortilla and wrap it all up.  Drizzle the wonderful sriracha cream sauce and garnish with a few cilantro leaves.


Monday mornings will never be the same. Leave a comment below and let me know what you think.  I would love to hear from you!

Delicious Breakfast Burritos with Sriracha Cream Sauce

15 minutes

Yield: 4 Burritos

Delicious Breakfast Burritos with Sriracha Cream Sauce


    Sriracha Cream Sauce
  1. 1/2 cup mayo
  2. 2-3 tablespoons sriracha
  3. Breakfast Burrito
  4. 4 sausage patties (preferably Jimmy Dean)
  5. 16 tater-tots
  6. 4 eggs
  7. Salt and pepper to taste
  8. 4 tortillas (preferably Tortilla Land uncooked)
  9. Chopped cilantro for garnish (optional)


  • STEP ONE: Whisk together mayo and sriracha; set aside
  • STEP TWO: Crumble sausage patties into a large non-stick skillet over medium heat. Cook until almost completely browned. Microwave tater-tots 1 minute 20 seconds or until defrosted; add to sausage. Cook sausage/tater-tot mixture until sausage is completely cooked through. Add eggs, season to taste with salt and pepper, and scramble until eggs are cooked through. Set aside.
  • STEP THREE: Over medium high heat, cook tortillas until brown and spotty on both sides (about 2 minutes)
  • STEP FOUR: Add 1/4 of filling mixture to each tortilla, and wrap it up. Drizzle with sriracha cream sauce and garnish with chopped cilantro.


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