Breakfast Burrito Recipe

Three Breakfast Burritos cut in half are stacked on a dark plate, revealing hearty fillings of eggs, potatoes, cheese, and vegetables. A small bowl of creamy dipping sauce sits in the background, perfect for complementing these delicious breakfast burritos.

This breakfast burrito recipe loads a big flour tortilla with breakfast sausage, crispy potatoes, roasted green chilies, jalapeños, soft eggs and melty cheese, then crisps it in the skillet.

Prep Time15

Cook Time30

Course: Breakfast

Cuisine: American, Southwestern

Keyword: breakfast burrito, breakfast burrito recipe, freezer breakfast burritos, spicy breakfast burrito

Servings:

Calories: 917kcal

Author: Mike Hultquist

Ingredients

1 pound bulk breakfast sausage
1 pound Yukon gold potatoes cut into 1/4-inch dice (about 2 medium)
Pinch of salt for the potatoes
1/2 medium onion diced
1-2 jalapeño peppers chopped
1 cup chopped roasted green chilies Hatch, New Mexican, or poblano
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and black pepper to taste
8 large eggs
1 tablespoon butter
4 ounces pepper jack cheese shredded
4 ounces sharp cheddar cheese shredded
4 burrito-size flour tortillas 12-inch

For Serving (optional)

Jalapeño Crema recipe in the post above
Salsa or hot sauce
Avocado
Sour cream or Mexican crema
Chopped cilantro

Instructions

Cook the sausage. Heat a large skillet over medium heat and add the breakfast sausage. Cook 6-8 minutes, breaking it apart with a spoon, until cooked through. Remove the sausage with a slotted spoon and leave the rendered fat in the pan. If you have less than 2 tablespoons of fat, add a bit of oil.
Crisp the potatoes. Add the diced potatoes in a single layer with a pinch of salt. Cook without stirring for 4-5 minutes to form a crust, then toss and continue cooking 8-10 minutes, until crisp outside and tender through.
Add the peppers. Stir in the onion and jalapeño and cook 3 minutes to soften. Add the smoked paprika, garlic powder, salt and pepper, then stir in the roasted green chilies. Cook 1 minute more. Return the sausage to the pan, toss to combine, and transfer everything to a bowl.
Scramble the eggs. Wipe the pan clean and melt the butter over medium-low heat. Whisk the eggs with a pinch of salt, then pour them into the pan. Push the eggs gently from the edges toward the center to form soft curds, 2-3 minutes. Remove from heat while they are still glossy and slightly underdone.
Assemble. Warm the tortillas until pliable. Layer a strip of cheese slightly off center, then the potato and sausage mixture, then the eggs, then the remaining cheese. Fold in the sides, then roll up tightly from the bottom.
Crisp the burritos. Set each burrito seam side down in a dry skillet over medium heat and press lightly. Cook 2-3 minutes per side, until browned and sealed.
Serve hot with your favorite toppings.

Notes

Heat Factor: Medium. Core the jalapeños and use mild green chilies for a milder burrito. Swap in serranos for more heat, or work in a chopped habanero for a wild version.

To Freeze: Cook the eggs slightly softer than usual, cool all fillings to room temperature before assembling, and leave out avocado, sour cream and wet salsa. Wrap each burrito tightly in foil and freeze up to 3 months. To reheat, unwrap and microwave 2-3 minutes from frozen, then crisp in a dry skillet 2 minutes per side.

Storage: Assembled burritos keep in the refrigerator up to 3 days.

Nutrition