The Best Breakfast Burritos
This breakfast burrito recipe is loaded with fluffy scrambled eggs, spicy chorizo, golden crispy potatoes, and melted cheddar cheese, all wrapped in a warm flour tortilla. It's filling, satisfying, and comes together in under 30 minutes.
Equipment
- 12-inch cast iron skillet - for potatoes and sausage
- 10-inch nonstick skillet - for scrambled eggs
- Cutting board
- Sharp chef's knife
- Large mixing bowl
- Wooden spoon
- Silicone spatula
- Whisk - or fork
- Paper towels - for drying potatoes
- Aluminum foil - for keeping burritos warm
- Box grater - if shredding cheese from a block
- Tongs
Ingredients
- 4 large flour tortillas - 10-inch / 25 cm
- 6 large eggs
- 2 tablespoons whole milk - 30 ml
- 0.5 teaspoon salt - 2.5 ml, divided
- 0.25 teaspoon black pepper - 1.25 ml
- 8 oz breakfast sausage - 225 g, casings removed if using links
- 2 russet potatoes - about 12 oz / 340 g total, peeled and diced into 1/4-inch (6 mm) cubes
- 0.5 yellow onion - medium, finely diced
- 0.5 green bell pepper - medium, finely diced
- 2 tablespoons olive oil - 30 ml, divided (or vegetable oil)
- 1 teaspoon smoked paprika - 5 ml
- 0.5 teaspoon garlic powder - 2.5 ml
- 0.5 teaspoon onion powder - 2.5 ml
- 1 cup sharp cheddar cheese - 113 g, shredded
- 0.5 cup salsa - 120 ml, or hot sauce, for serving
- 1 avocado - small, sliced (optional but highly recommended)
- 2 tablespoons sour cream - 30 ml, for serving (optional)
- fresh cilantro - roughly chopped (optional)
- cooking spray or butter - 1 teaspoon (5 ml) butter, for the egg pan
For the Freezer Meal Prep (Optional)
- freezer bags - zip-top, gallon size
- parchment paper or foil - for wrapping individually
Instructions
- Peel and dice potatoes into small, uniform 1/4-inch cubes. Spread on a kitchen towel and pat thoroughly dry to remove surface moisture.
- Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Add dried potatoes in a single layer and season with 1/4 teaspoon salt, smoked paprika, garlic powder, and onion powder. Cook undisturbed for 4-5 minutes until golden brown, then flip and cook another 3-4 minutes until crispy. Transfer to a paper towel-lined plate.
- In the same skillet over medium heat, add breakfast sausage, breaking into crumbles. Cook for 5-7 minutes until fully browned. Transfer sausage to plate with potatoes using a slotted spoon, leaving fat in the pan.
- Add remaining 1 tablespoon olive oil to the skillet if needed. Add diced onion and bell pepper, cooking for 3-4 minutes until softened. Add cooked sausage and potatoes back to the pan, stir to combine, and keep warm over low heat.
- Whisk eggs with milk, remaining 1/4 teaspoon salt, and pepper in a bowl. Heat a nonstick skillet over low heat with butter or cooking spray. Pour in egg mixture and gently push curds from edges toward center with a silicone spatula for 3-4 minutes until just set and slightly underdone. Remove from heat.
- Heat a dry skillet over medium heat. Warm each tortilla for 20-30 seconds per side until soft and pliable. Keep wrapped in foil or a towel while warming remaining tortillas.
- Lay a warmed tortilla flat. Layer 1/4 of the sausage-potato mixture, 1/4 of the scrambled eggs, and 1/4 cup shredded cheddar cheese down the center. Add avocado slices and salsa if desired. Fold the bottom edge over the filling, fold in both sides, then roll upward tightly.
- Place assembled burritos seam-side down in a warm skillet over medium heat. Cook for about 1 minute per side until lightly golden and the cheese is melted. Serve immediately with extra salsa, sour cream, or hot sauce.
Notes
- Dry your potatoes thoroughly: Removing surface moisture is critical for getting crispy potatoes. Pat them dry with paper towels before cooking.
- Use low heat for the eggs: High heat makes eggs rubbery. Keep your flame low and use gentle, slow strokes for soft, fluffy curds.
- Don't overfill the tortilla: Stick to the recommended amounts to avoid tears and messy rolling. Leave 2 inches of space on the sides and bottom.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Block cheese melts much better.
- Freezer meal prep: Let assembled burritos cool completely, wrap tightly in foil, and freeze in zip-top bags for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 30-35 minutes.
- Make it vegetarian: Omit the sausage and add 1/2 cup black beans, sauteed mushrooms, or spinach. The eggs and potatoes still provide plenty of protein.
- Spicy variation: Replace breakfast sausage with 8 oz of fresh Mexican chorizo for a smoky, spicy kick.
- Keto-friendly version: Replace the flour tortilla with a large lettuce wrap or egg-based crepe and omit the potatoes. Add extra cheese and avocado.
- To reheat from fridge: Wrap in a damp paper towel and microwave for 60-90 seconds, or reheat in a covered skillet over medium-low for 3-4 minutes per side.
- Season every layer: Don't just season at the end. Season potatoes, sausage, and eggs separately for layered, complex flavor.
Nutrition
Serving: 1burritoCalories: 620kcalCarbohydrates: 48gProtein: 31gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 310mgSodium: 890mgPotassium: 780mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 22mgCalcium: 25mgIron: 18mg
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