Breakfast Burritos with Sausage, Eggs, and Potatoes
By Miles Carr
Prep
15 min
Cook
20 min
Total
35 min
Servings
6
Level
Easy
These breakfast burritos are scrambled eggs and fried potatoes encased in a tortilla with cheddar cheese. They are quick to make and convenient for people who want to eat before going to work. I like the cheddar cheese in these breakfast burritos because it melts in the dry pan when the tortilla is fried (my favorite part).
I prepare the potatoes and sausage first, then the eggs. This ensures that the potatoes are not covered by sausage in the final burrito. Undercook the eggs slightly; they'll finish cooking when the burrito is pan-fried. A single skillet can be used for all cooking. I often wipe the skillet dry before frying the burrito to crisp it up.
Preheat each tortilla for 15 to 20 seconds. Load the burrito with ingredients only in the lower third of the tortilla, leaving a clear border around the edges. I roll the ends of the tortilla over and then roll the burrito from the bottom of the tortilla, placing it seam side down in a dry, hot pan. Cook for 1 to 2 minutes on each side.
I sometimes add a bit of Cowboy Butter Chicken topping to my prepared tofu filling. I enjoy the garlic and herb flavors and, occasionally, other flavorful additions to the topping. Other ideas for toppings include salsa or pico de gallo. I have also tried hot sauce and creamy avocado or cilantro-lime crema, as well as other toppings I had available.
Why you'll love this recipe
- 1A pound of pork breakfast sausage is enough to make six burritos. The spices used to make the pork breakfast sausage are noticeable in the potato filling.
- 2Cheddar cheese is added to the filling and also coats the inside of the filling, where it touches the tortilla and is toasted on one side.
- 3Chopped potatoes are spiced with smoked paprika and cumin while cooking to flavor and crisp the potato pieces in a wrap.
- 4Large eggs are undercooked when baked at medium-low temperatures but cooked by the final toast.
- 5Ten-inch flour tortillas are large enough to hold the filling and can be folded without tearing at the fold.
- 6A little milk keeps the eggs tender and fluffy while the sausage and potatoes are cooked in their own rounds.
Ingredients
- •6 large flour tortillas (10-inch or burrito size)
- •1 lb pork breakfast sausage
- •8 large eggs
- •2 cups diced potatoes (or frozen hash browns)
- •1 ½ cups shredded cheddar cheese (or Mexican blend)
- •2 tbsp milk (for the eggs)
- •1 tbsp olive oil
- •1 tsp smoked paprika
- •1 tsp cumin
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat.
- 2
Add the diced potatoes and season with smoked paprika, cumin, salt, and black pepper.
- 3
Cook the potatoes for 10-12 minutes, until golden brown and crisp, then remove them from the skillet.
- 4
Cook the breakfast sausage in the same skillet for 8-10 minutes, breaking it apart with a spoon until browned and cooked through.
- 5
Drain off any excess grease and combine the sausage with the potatoes.
- 6
Whisk the eggs with the milk, salt, and black pepper in a bowl.
- 7
Lightly grease the skillet and cook the eggs over medium-low heat, stirring gently until soft and fluffy.
- 8
Warm the tortillas in a microwave or dry skillet for about 15-20 seconds.
- 9
Layer cheese, the sausage and potato mixture, scrambled eggs, and more cheese on the lower third of each tortilla.
- 10
Fold the sides of each tortilla over the filling, then roll tightly from the bottom.
- 11
Toast each burrito seam-side down in a hot, dry skillet for 1-2 minutes per side, until golden brown and sealed.
FAQ
Nutrition (per serving)
580
Calories
Reviews
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