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Breakfast Burritos

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These Breakfast Burritos wrap fluffy scrambled eggs, crispy potatoes, savory breakfast sausage, vegetables, melted cheese, and salsa in warm flour tortillas. They are a hearty breakfast that can be served immediately or frozen for convenient make-ahead meals.

Ingredients

  • 8 large flour tortillas
  • 10 large eggs
  • 1 pound breakfast sausage
  • 2 medium russet potatoes, peeled and diced
  • 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 2 tablespoons olive oil
  • 2 tablespoons milk
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup salsa
  • Chopped green onions, optional
  • Chopped fresh cilantro, optional
  • Avocado, optional

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and season with garlic powder, smoked paprika, salt, and black pepper.
  2. Cook the potatoes for 10–15 minutes, stirring occasionally, until tender inside and golden around the edges. Transfer them to a plate and set aside.
  3. In the same skillet, cook the breakfast sausage over medium heat, breaking it into small pieces as it cooks. Once completely cooked and browned, drain any excess grease.
  4. Add the diced onion and bell pepper to the sausage and cook for 3–4 minutes, until the vegetables begin to soften.
  5. Whisk the eggs with the milk and a small pinch of salt and black pepper.
  6. Melt the butter in a clean skillet over medium-low heat and pour in the eggs.
  7. Gently stir the eggs as they cook. Remove them from the heat while still soft and slightly glossy to prevent overcooking.
  8. Warm the flour tortillas briefly in a skillet or microwave until soft and flexible.
  9. Place a portion of scrambled eggs slightly below the center of each tortilla. Top with potatoes, sausage and vegetables, shredded cheese, and a small spoonful of salsa.
  10. Add green onions, cilantro, or avocado if serving the burritos immediately.
  11. Fold the sides of each tortilla toward the center, then roll tightly from the bottom to form a secure burrito.
  12. Serve immediately, or place the burritos seam-side down in a dry skillet and cook for 1–2 minutes per side to lightly crisp and seal the tortillas.

Notes

  • For bacon breakfast burritos, replace the sausage with cooked, crumbled bacon.
  • For a vegetarian version, omit the sausage and add cooked mushrooms, spinach, zucchini, corn, black beans, or other vegetables.
  • For Southwest-style burritos, add black beans, corn, pepper Jack cheese, avocado, jalapeños, and extra salsa.
  • Diced cooked ham can replace the sausage and pairs well with cheddar or Swiss cheese.
  • For extra protein, increase the eggs or add egg whites, black beans, lean cooked meat, or higher-protein tortillas.
  • Let cooked fillings cool before assembling burritos for storage to reduce trapped steam and prevent soggy tortillas.
  • For make-ahead burritos, use salsa and avocado sparingly or serve them separately to help prevent sogginess.
  • Refrigerate assembled burritos in an airtight container for up to 3–4 days.
  • For longer storage, wrap the burritos individually and freeze them for up to 2–3 months.
  • Reheat refrigerated burritos in the microwave until steaming hot, turning halfway through, then crisp them briefly in a skillet if desired.
  • Frozen burritos can be thawed overnight before reheating or microwaved from frozen at a lower setting initially before heating until hot throughout.

Nutrition

Find it online: https://thefamilycooking.com/breakfast-burritos-3/