Copycat McDonald’s Sausage Breakfast Burrito

Why You’ll Love This Recipe

• Familiar, drive-thru flavor with tender eggs, mild green chiles, onions, and melty cheese.
• Quick and easy: ready in about 25 minutes, perfect for weekdays.
• Budget-friendly and freezer-friendly for grab-and-go breakfasts.
• Steam-warmed finish mimics that soft, just-rolled restaurant texture.

Grocery List

• Produce: Yellow onion (1 small)
• Dairy: Eggs, whole milk, unsalted butter, mild cheddar or American cheese
• Pantry: Flour tortillas (8-inch), mild diced green chiles (canned), breakfast sausage (mild), neutral oil, kosher salt, black pepper

Full Ingredients

Burrito Filling

• 8 oz (225 g) mild pork breakfast sausage
• 1/2 cup (80 g) yellow onion, finely diced
• 1/2 cup (120 g) canned diced green chiles, drained (from a 4 oz can)
• 6 large eggs
• 2 tbsp whole milk (or water)
• 3/4 cup (3 oz) finely shredded mild cheddar or American cheese
• 1 tbsp unsalted butter
• 1 tsp neutral oil (only if pan is dry)
• 1/2 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 1/8 tsp garlic powder (optional)

To Assemble & Steam

• 4 soft flour tortillas, 8-inch (taco size)
• 2 tbsp water (for steam-warming)

Optional Sides

• Mild picante sauce or salsa
• Hot sauce

Step-by-Step Instructions

Step 1: Prep the ingredients

Finely dice the onion and drain the canned green chiles well. Shred the cheese. In a medium bowl, whisk the eggs with the milk, 1/4 teaspoon salt, and the pepper until the mixture is completely homogeneous and slightly frothy, 20–30 seconds.

Step 2: Brown the sausage into fine crumbles

Heat a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spatula or potato masher, until browned and cooked through, 5–6 minutes. Transfer the sausage to a bowl, leaving about 1 teaspoon of fat in the pan (or add 1 teaspoon neutral oil if the pan is dry).

Step 3: Soften onions and bloom the chiles

Reduce heat to medium. Add the onion and cook, stirring, until translucent and slightly tender, about 3 minutes. Stir in the green chiles and garlic powder (if using) and cook 1 minute to drive off excess moisture. Return the sausage to the pan and toss to combine, then transfer the mixture back to the bowl and wipe the skillet clean.

Step 4: Soft-scramble the eggs

Return the skillet to medium-low heat and melt the butter. Pour in the egg mixture. Using a silicone spatula, push the eggs slowly from the edges toward the center, forming soft curds. Cook until just set but still glossy and slightly underdone, 2–3 minutes. Remove from heat.

Step 5: Combine filling and melt the cheese

Fold the warm sausage-onion-chile mixture and the shredded cheese into the eggs. The residual heat will melt the cheese; if needed, return the pan to low heat for 30–60 seconds, stirring, until everything is cohesive. Taste and add the remaining 1/4 teaspoon salt if desired.

Step 6: Warm the tortillas

Warm tortillas until pliable. Microwave: stack and cover with a damp paper towel; heat 20–30 seconds. Skillet: heat each tortilla in a dry skillet over medium heat for 15–20 seconds per side. Keep warm under a clean towel.

Step 7: Fill and roll

Spoon about 1/2 cup of the filling across the lower third of each tortilla. Fold the bottom edge up over the filling, fold in the sides, and roll tightly to form burritos.

Step 8: Steam-warm to finish

To mimic the soft, just-rolled texture, steam-warm the burritos: Wipe the skillet dry and heat over medium. Add 2 tablespoons water and immediately add the burritos seam-side down. Cover and steam for 30–45 seconds, just until the tortillas are supple and the cheese is fully melty. Uncover and serve right away with picante sauce if you like.

Pro Tips

• Use a potato masher to turn sausage into fine, even crumbles for that classic texture.
• Drain green chiles thoroughly to avoid soggy filling; press in a sieve if needed.
• Stop the eggs just shy of done—they’ll finish during the final steam-warm.
• Warm tortillas before rolling to prevent cracks and ensure a snug burrito.
• For the most authentic melt, use finely shredded American or a mild cheddar blend.

Variations

• Spicy Kick: Swap in hot diced green chiles and add 1 finely chopped jalapeño with the onions.
• Veggie Lover: Replace sausage with 8 oz finely chopped mushrooms and 1/2 cup small-diced bell pepper; sauté until browned before adding onions.
• Hash Brown Style: Tuck a few crispy hash brown bites or shredded hash browns inside for extra crunch.

Storage & Make-Ahead

Refrigerate fully cooled burritos, tightly wrapped, for up to 4 days. Reheat: Microwave wrapped in a damp paper towel for 60–90 seconds, or skillet over medium-low with 2 teaspoons water and a lid for 2–3 minutes, turning once. Oven: Wrap in foil and heat at 350°F (175°C) for 10–12 minutes. To freeze, wrap each burrito tightly in plastic and then foil; freeze up to 2 months. Reheat from frozen: Microwave at 50% power for 2–3 minutes, then full power 30–60 seconds, or bake at 350°F (175°C) wrapped in foil for 25–30 minutes.

Nutrition (per serving)

Approximate values per burrito: 570 calories; 37 g fat; 30 g carbohydrates; 25 g protein; 1,120 mg sodium; 2 g fiber; 3 g sugars. Nutrition will vary by brand of sausage, tortillas, and cheese.