Easy Breakfast Burritos

Why You’ll Love This Recipe

I love these breakfast burritos because I can put an entire breakfast into one convenient tortilla. The combination of eggs, potatoes, sausage, and cheese makes each burrito hearty and satisfying without requiring complicated preparation.

They are also perfect for meal prep. I can assemble several burritos at once, refrigerate or freeze them, and reheat one whenever I need a fast breakfast.

Another reason I make this recipe often is its flexibility. I can replace the sausage with bacon, add vegetables, use a different cheese, or add salsa and avocado for extra flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large flour tortillas
• Large eggs
• Breakfast sausage
• Frozen hash browns or diced breakfast potatoes
• Shredded cheddar cheese
• Milk
• Butter or cooking oil
• Salt
• Black pepper
• Salsa, optional
• Chopped green onions, optional
• Avocado, optional

I like using large burrito-size flour tortillas because they give me enough room for the filling while still being easy to fold. I also avoid overfilling them because a tightly wrapped burrito is much easier for me to cook, store, and reheat.

Directions

I start by cooking the breakfast sausage in a large skillet over medium heat. I break the sausage into small pieces as it cooks and continue until it is browned and completely cooked through. I transfer it to a plate and drain away any excess grease.

Next, I cook the hash browns or diced potatoes according to the package directions until they are tender inside and crispy around the edges. I season them lightly with salt and black pepper.

In a bowl, I whisk the eggs with a splash of milk, salt, and pepper. I melt a little butter in a clean skillet over medium-low heat and pour in the eggs.

I gently stir the eggs while they cook, removing them from the heat when they are just set. I avoid overcooking them because slightly soft scrambled eggs give me better results after the burritos are reheated.

I warm the tortillas briefly so they become soft and flexible. Then I place scrambled eggs, sausage, crispy potatoes, and shredded cheese in the center of each tortilla.

If I am serving the burritos immediately, I can also add salsa, chopped green onions, or avocado. When I am freezing the burritos, I usually leave wet ingredients such as salsa and avocado out and add them after reheating.

To wrap each burrito, I fold the sides of the tortilla inward over the filling. Then I fold the bottom edge over the filling and roll everything tightly into a burrito.

For a lightly crispy exterior, I place each assembled burrito seam-side down in a clean skillet over medium heat. I cook it briefly on each side until the tortilla is golden and the cheese inside begins to melt.

I serve my breakfast burritos warm with salsa or my favorite breakfast toppings.

Servings and Timing

This recipe makes approximately 6 breakfast burritos, depending on the size of my tortillas and how much filling I put inside each one.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: About 30 minutes
• Servings: 6
• Yield: About 6 burritos

When I make these for meal prep, I sometimes double the recipe and freeze the extra burritos individually.

Variations

For bacon breakfast burritos, I replace the sausage with crispy cooked bacon. I crumble or chop the bacon before adding it to the tortillas.

When I want extra vegetables, I sauté diced bell peppers, onions, mushrooms, or spinach and add them to the filling. I cook the vegetables first so excess moisture does not make my tortillas soggy.

For a spicy version, I use pepper Jack cheese and add diced jalapeños. I can also serve the burritos with hot sauce or spicy salsa.

For a meatless breakfast burrito, I leave out the sausage and add black beans, extra potatoes, and sautéed vegetables.

I can also change the cheese depending on what I have available. Cheddar, Monterey Jack, Colby Jack, pepper Jack, or a Mexican-style cheese blend all work well.

Storage/Reheating

I let the cooked ingredients cool before assembling breakfast burritos that I plan to store. This helps prevent trapped steam from making the tortillas soggy.

For refrigerator storage, I wrap each burrito tightly and place it in an airtight container. I refrigerate the burritos for up to 3 to 4 days.

For freezer meal prep, I wrap each cooled burrito individually in foil or freezer-safe wrapping and place them together in a freezer-safe bag or container. I keep them frozen for up to 2 months for the best texture.

When reheating a refrigerated burrito, I microwave it until the center is hot, turning it halfway through when necessary.

For a frozen burrito, I remove any foil before microwaving and heat it in intervals until warmed through. I can then place it in a skillet, toaster oven, or air fryer for a few minutes when I want the tortilla to become crisp again.

FAQs

Can I make breakfast burritos ahead of time?

Yes. I often make them ahead because they are excellent for meal prep. I assemble the burritos, let everything cool, wrap them individually, and store them in the refrigerator or freezer until I need them.

How do I keep breakfast burritos from getting soggy?

I let hot ingredients cool before wrapping the burritos and avoid adding too many wet ingredients. When I am storing or freezing them, I keep salsa, fresh tomatoes, and avocado separate and add them after reheating.

Can I freeze Easy Breakfast Burritos?

Yes. I freeze each burrito individually so I can remove only what I need. For the best texture, I use fillings that freeze well, such as eggs, sausage, potatoes, and cheese, and save fresh toppings for serving.

What potatoes work best in breakfast burritos?

I like crispy hash browns, breakfast potatoes, or small diced roasted potatoes. I make sure the potatoes are fully cooked and lightly crisp before adding them because this gives my burritos better texture.

What can I serve with breakfast burritos?

I like serving my breakfast burritos with salsa, guacamole, sliced avocado, sour cream, or fresh fruit. When I want a larger breakfast, I add extra breakfast potatoes or a simple fruit salad on the side.

Conclusion

These Easy Breakfast Burritos give me a convenient way to enjoy eggs, sausage, crispy potatoes, and melted cheese in one satisfying breakfast. I can prepare them in about 30 minutes, serve them immediately, or make a larger batch for easy breakfasts throughout the week.

Easy Breakfast Burritos

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Easy Breakfast Burritos are filled with fluffy scrambled eggs, crispy potatoes, savory breakfast sausage, and melted cheddar cheese. They are ready in about 30 minutes and work especially well for make-ahead breakfasts and freezer meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 burritos
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 6 large burrito-size flour tortillas
• 8 large eggs
• 1 pound breakfast sausage
• 3 cups frozen hash browns or diced breakfast potatoes
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup milk
• 2 tablespoons butter or cooking oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1/2 cup salsa, optional for serving
• 1/4 cup chopped green onions, optional
• 1 avocado, sliced or diced, optional for serving

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Instructions

1. Heat a large skillet over medium heat. Add the breakfast sausage and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and completely cooked through. Transfer to a plate and drain excess grease.
2. Cook the frozen hash browns or diced breakfast potatoes according to the package directions until tender and crispy. Season with 1/4 teaspoon salt and a pinch of black pepper, then set aside.
3. Whisk the eggs, milk, remaining 1/4 teaspoon salt, and remaining black pepper in a medium bowl.
4. Melt 1 tablespoon butter in a clean skillet over medium-low heat. Add the egg mixture and cook gently, stirring occasionally, until the eggs are just set. Remove from the heat to prevent overcooking.
5. Warm the tortillas briefly in the microwave or a dry skillet until soft and flexible.
6. Divide the scrambled eggs, cooked sausage, crispy potatoes, and shredded cheddar cheese evenly among the 6 tortillas, placing the filling near the center of each tortilla.
7. Add chopped green onions if desired. For burritos being served immediately, salsa or avocado can also be added. Keep wet toppings separate when preparing burritos for storage or freezing.
8. Fold the sides of each tortilla inward, fold the bottom edge over the filling, and roll tightly to form a burrito.
9. For a crispy exterior, heat the remaining 1 tablespoon butter or oil in a skillet over medium heat. Place the burritos seam-side down and cook for 1 to 2 minutes per side, until lightly golden and the cheese is melted.
10. Serve warm with salsa, avocado, or other desired toppings.

Notes

• Do not overfill the tortillas or they may be difficult to roll and more likely to split.
• Let cooked ingredients cool before assembling burritos intended for refrigerator or freezer storage to reduce condensation and sogginess.
• Keep salsa, fresh tomatoes, avocado, and other wet ingredients out of freezer burritos and add them after reheating.
• Cooked bacon can replace the breakfast sausage.
• For extra vegetables, add sautéed bell peppers, onions, mushrooms, or spinach.
• For a spicy version, substitute pepper Jack cheese and add diced jalapeños or serve with hot sauce.
• For a meatless version, omit the sausage and add black beans, extra potatoes, and sautéed vegetables.
• Refrigerate individually wrapped burritos for up to 4 days or freeze for up to 2 months.
• Remove foil before microwaving frozen burritos. After heating, crisp the tortilla in a skillet, toaster oven, or air fryer if desired.

Nutrition

• Serving Size: 1 burrito
• Calories: 610 kcal
• Sugar: 4 g
• Sodium: 1250 mg
• Fat: 37 g
• Saturated Fat: 15 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 285 mg