Breakfast burritos with potatoes are an easy, delicious, and filling way to start your day. This recipe combines oven roasted country potatoes with scrambled eggs, sausage, and cheese in a soft tortilla.
I love a good breakfast burrito recipe, like black bean breakfast burritos, freezer breakfast burritos and this 5-minute egg breakfast burrito. I think you'll love these breakfast burritos with potatoes because they're filling, hearty, and easy to make ahead for the entire week.
Scrambled eggs, sausage, oven roasted potatoes, and cheese pack these burritos with mild, savory flavor. They're perfect any time of day, even for dinner!
This recipe makes enough burritos for the entire week or to feed a crowd. They're freezer friendly and great for meal prepping.
Ingredients and substitutions
- Potatoes - I like to use yukon gold potatoes because they're great for roasting and hold their shape well when baked. Red potatoes or russet potatoes can also work, but russet potatoes are more likely to fall apart once cooked.
- Bell pepper & onion - Add flavor to the roasted potatoes. I don't recommend omitting these ingredients. A jalapeno pepper or two could also be added for a little heat.
- Seasoning - Paprika, garlic powder, salt, and pepper add a mild, savory flavor to the potatoes.
- Olive oil - Any cooking oil you have on hand will work here. I don't recommend butter because it can burn in the oven and contains water, which can make your potatoes soggy.
- Tortillas - Any large tortillas work here. Anything "soft taco" size or larger is recommended.
- Eggs - You'll need eight large eggs for this recipe.
- Salt - Adds flavor to the scrambled eggs.
- Cheese - Any melty cheese works here. Today I used cheddar jack cheese, but a Mexican blend cheese, American cheese, or pepper jack cheese would also work.
- Sausage - Choose your favorite breakfast sausage for this recipe - I used a mild variety. If substituting with plain, unseasoned meat, I recommend adding a bit of seasoning to make up for the lost flavor.
Tips and tricks
- Freezing your burritos? Allow ingredients to cool first - If you're not planning on eating your burritos immediately, the ingredients need to come to room temperature before assembly. Hot ingredients release steam, which makes your burritos soggy and wet when reheated.
- Fork test your potatoes - To test for doneness, pierce a larger potato cube through with a fork. If there's no resistance, your potatoes are done.
- Assembly tips - For equally filled burritos, I recommend one of two assembly options. Either lay out all of your tortillas at once and portion ingredients onto each tortilla, or use a scale. Weigh your cooked ingredients individually, divide by 10, and add the corresponding weight to each burrito.
- Thaw before reheating - For best results, thaw your burritos in the refrigerator overnight before reheating. Otherwise, they may thaw unevenly while cooking.
Frequently asked questions
If you're not eating your burritos immediately, make sure the ingredients have had time to cool before assembling them. Hot eggs, potatoes, and sausage wrapped up in a tortilla continue to release steam inside the burrito, making them soggy when reheated.
Salsa, cubed avocado, and hot sauce make great additions to a breakfast burrito. The sausage can even be substituted with a can of rinsed and drained beans (like in my black bean breakfast burritos) or any cooked meat.
Fresh fruit, salsa, pico de gallo, or guacamole are great sides for your breakfast burrito. Since these burritos are so filling on their own, I'd opt for a lighter side or condiment that complements the burrito.
Breakfast burritos will last for 3 to 4 days in the refrigerator or up to 3 months in the freezer. Tightly wrap burritos in foil, then store in a freezer-safe container for optimal results.
Thawing - Transfer burrito(s) from the freezer to the refrigerator to thaw overnight.
Stovetop - Heat a nonstick skillet over medium heat and warm the burrito for about 3-4 minutes per side. The tortilla will turn out lightly browned and crispy using this method. I only recommend the stovetop method for thawed burritos.
Oven - Preheat a toaster oven or standard oven to 350 degrees Fahrenheit. Unwrap your burrito and bake for 10 to 15 minutes or until warmed through in the center. Burrito can be frozen or thawed using this method.
Microwave - If you're in a hurry, pull a burrito straight from the freezer in the morning. Remove any foil/wax paper, wrap in a damp paper towel, and microwave for 1-2 minutes, or until the burrito is thawed and warmed through.
Breakfast Burritos with Potatoes
- 1.5 pounds yukon gold potatoes, diced
- 1 small onion, diced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 16 ounces ground breakfast sausage
- ½ teaspoon salt
- 8 large eggs
- 8 ounces shredded cheddar jack cheese
- 10 8" tortillas
- Preheat oven to 425 degrees Fahrenheit. Lightly grease a sheet pan and set aside.
- In a large bowl, add diced potatoes, onion, and bell pepper. Drizzle with olive oil and add paprika, garlic powder, salt, and pepper. Toss until evenly coated. Pour out onto prepared sheet pan and spread into an even layer. Bake for 30 to 35 minutes, or until cooked through and fork tender. Remove from oven and allow to cool.
- Meanwhile, prepare the rest of the burrito ingredients. In a nonstick skillet over medium heat, crumble breakfast sausage and cook until sausage is browned and cooked through. Transfer to a bowl and set aside, leaving about 1 tablespoon of sausage grease in the pan.
- In a bowl, crack eggs, add salt, and whisk to combine. In the same skillet over medium-low heat, add eggs. As eggs begin to set on the bottom, pull the eggs across the pan with a spatula. This will form egg curds in the pan. Continue pulling and folding the eggs until no liquid remains. Remove from heat and set aside to cool.
- Lay out 10 tortillas on top of 10 squares of foil. Divide cheese between the tortillas. Then, evenly distribute potatoes, sausage, and eggs between the tortillas. Tightly wrap up each burrito and wrap in foil.
- Store burritos in a gallon size freezer bag until ready to thaw and reheat.
- Stovetop - Thaw burrito in refrigerator the night before. Over medium heat, add a drop of olive oil to pan. Once heated, add burrito and cook for 3-4 minutes on each side, or until browned and crispy.
- Microwave - Thawed or frozen, wrap burrito in a damp paper towel and microwave for about 1-2 minutes, or until heated through.
- Oven - Preheat to 350 degrees Fahrenheit and bake for about 10 minutes for a thawed burrito, or 15 minutes for a frozen burrito. Check and add more time as needed to warm through.
- Burritos will keep for about 3 months in the freezer in optimal conditions.
- To thaw burritos, transfer to the refrigerator to allow to thaw overnight.
- To prevent soggy reheated burritos, allow ingredients to cool to room temperature before assembling. If eating burritos immediately, there's no need to cool your ingredients.