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Sausage, Potato, and Egg Breakfast Burritos

Close-up of a cut sausage potato egg breakfast burrito showing hearty filling of seasoned sausage, diced potatoes, and scrambled eggs.

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Make ahead breakfast burritos filled with sausage, crispy potatoes, and cheesy eggs. Perfect for grab-and-go mornings and family meal prep.

Ingredients

Scale
  • 1 lb breakfast sausage
  • 1 lb potatoes, diced small
  • 1 tbsp olive oil
  • 12 large eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded cheddar cheese
  • 12 large flour tortillas

Instructions

  1. Cook sausage in a large skillet over medium heat until browned. Drain excess grease. Remove sausage from skillet and set aside.
  2. Add diced potatoes to the same skillet with olive oil. Cook, stirring occasionally, until potatoes are tender and browned, about 10-15 minutes.
  3. While potatoes cook, whisk eggs, milk, salt, and pepper in a bowl.
  4. Push potatoes to one side of the skillet. Pour egg mixture into the empty side. Cook, stirring gently, until eggs are set.
  5. Add cooked sausage back to the skillet with the potatoes and eggs. Stir to combine.
  6. Stir in shredded cheese until melted.
  7. Warm tortillas slightly to make them pliable.
  8. Spoon about 1/2 cup of the filling onto the center of each tortilla.
  9. Fold in the sides of the tortilla, then roll up tightly from the bottom to create a burrito.
  10. For crispier burritos, heat a clean skillet over medium heat and cook burritos for 2-3 minutes per side until golden brown.
  11. Let burritos cool completely on a wire rack before wrapping individually in plastic wrap or foil.

Notes

  • For freezing, wrap cooled burritos tightly in plastic wrap, then in aluminum foil. Store in a freezer-safe bag for up to 2 months.
  • To reheat, remove foil and microwave for 1-2 minutes, or bake at 350°F (175°C) for 15-20 minutes until heated through.
  • Adjust filling amounts for smaller or larger tortillas.

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