Breakfast Burritos

These breakfast burritos are built for real mornings. Fluffy eggs, seasoned sausage, crispy potatoes, and melty cheese all wrapped in a warm tortilla. They work just as well for a sit-down breakfast as they do pulled straight from the freezer on a busy weekday.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Servings

Calories 339kcal

Author Kylee Ayotte

Ingredients

For the potatoes

2 large russet potatoes
2 to 3 tablespoons bacon grease or oil
seasoned salt

For the sausage filling

1 pound pork breakfast sausage
1 small onion, diced
1 red bell pepper, diced
10 large eggs, beaten
salt and pepper
1 cup cheese, shredded
4 oz diced green chiles, drained
fresh cilantro

To make the burritos

10 to 12 10-inch flour tortillas (depending on how full you stuff them)

Instructions

Get prepped. Scrub the potatoes and pierce them several times with a fork. Dice the onion and red bell pepper. Beat the eggs with salt and pepper. Drain the green chiles and chop the cilantro. Shred the cheese if needed.
Cook the potatoes. Microwave 2 large russet potatoes until fork-tender but not falling apart. Let cool slightly, then dice. Heat 2 to 3 tablespoons bacon grease or oil in a skillet over medium-high heat, adding enough to lightly coat the bottom of the pan. Add the potatoes in a single layer and cook until browned. Season with seasoned salt and transfer to a plate.
Cook the sausage and vegetables. In another large skillet over medium heat, cook 1 pound pork breakfast sausage, breaking it up into small pieces. Add 1 small onion, diced and 1 red bell pepper, diced and cook until the sausage is fully cooked and the vegetables are softened. Spoon off excess grease if needed.
Cook the eggs. Reduce the heat to medium-low and pour 10 large eggs, beaten into the skillet. Stir gently and cook just until the eggs are soft and slightly glossy. Remove from the heat while they are still slightly underdone.
Finish the filling. Stir the cheese, 4 oz diced green chiles, drained, and fresh cilantro into the egg mixture until the cheese is melted and everything is evenly combined. Season with salt and pepper
Assemble the burritos. Warm 10 to 12 10-inch flour tortillas (depending on how full you stuff them) until soft and flexible, either in the microwave, a dry skillet, or wrapped in foil in the oven. Spoon potatoes onto each tortilla, followed by the egg mixture. Roll tightly, tucking in the sides.
Serve with bowls of salsa, hot sauce and avocado.

Notes

Cook the eggs gently and pull them early so they stay soft.
Brown the potatoes well for better texture after reheating.
Spoon off excess sausage grease before adding eggs.
Warm tortillas before rolling to prevent cracking.

Nutrition