Breakfast Burritos with Crispy Potatoes and Sausage
These hearty breakfast burritos feature crispy potatoes, savory sausage, fluffy eggs, and fresh toppings all wrapped in a warm tortilla. Perfect for meal prep, they’re customizable, freezer-friendly, and guaranteed to keep you full and energized.
Ingredients
- 2 large russet potatoes peeled and grated
- 1 pound ground breakfast sausage
- 6 large eggs beaten
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 4 green onions chopped (white and green parts separated)
- 6 flour tortillas 10-inch
- 2 cups grated sharp cheddar cheese
- 2 avocados pitted and sliced
- ½ cup salsa any variety
- ¼ cup fresh cilantro leaves minced
Instructions
- Prep Ingredients:
- Grate potatoes and pat dry with paper towels.
- Beat eggs with a pinch of salt.
- Chop green onions and slice avocados just before assembly.
- Cook Sausage:
- Heat a large skillet over medium-high heat.
- Add sausage and cook for 6–8 minutes until browned.
- Do not drain the fat.
- Scramble Eggs in Sausage Fat:
- Push sausage to one side.
- Pour eggs into the empty side and gently scramble on low heat until just set, 3–4 minutes.
- Cook Crispy Potatoes:
- Remove sausage and eggs; set aside.
- Add olive oil to pan. Increase to medium-high heat.
- Add potatoes, season with salt and pepper, and cook undisturbed for 3–4 minutes.
- Flip and cook another 2–3 minutes until golden and crispy.
- Combine Filling:
- Return sausage and eggs to the pan.
- Add white parts of green onions. Fold together and cook for 1 more minute.
- Remove from heat and stir in green onion tops.
- Warm Tortillas:
- Heat tortillas in a dry skillet (30 seconds per side) or microwave wrapped in damp paper towels for 30 seconds.
- Assemble Burritos:
- Spoon ~¾ cup filling onto each tortilla.
- Top with cheese, avocado, salsa, and cilantro.
- Don’t overfill.
- Roll Burritos:
- Fold bottom edge over filling, fold in sides, and roll tightly.
- Place seam-side down.
- Final Crisping:
- Preheat oven to 375°F (190°C).
- Bake burritos on a sheet for 8–10 minutes until golden and cheese is melted.
- Let rest 2–3 minutes before serving.
Notes
Freezing: Skip baking step. Wrap each burrito in foil and freeze. Reheat in microwave (2–3 minutes) or bake at 350°F (15–20 minutes). Storage: Cooked burritos last 4 days refrigerated. Vegetarian Option: Substitute plant-based sausage or add sautéed vegetables like bell peppers or spinach. Spicy Version: Use pepper jack, jalapeños, and hot salsa. Healthy Swaps: Use egg whites, whole wheat tortillas, or reduced-fat cheese. Make-Ahead Tip: Prepare filling the night before for faster morning assembly.
