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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.

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

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

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