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.
Recipe summary
Made with: Scrambled eggs, sausage, oven-roasted country potatoes, and cheese rolled in a flour tortilla.
Flavor: Mild, savory, hearty.
Yield: Makes 12 burritos.
Great for: Meal prep, breakfast, meals on the go.
Similar to: Black Bean Breakfast Burritos, Freezer Breakfast Burritos, and Egg Breakfast Burrito
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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.
How to make burritos with potatoes
- Cook crumbled sausage in a skillet until browned and cooked through. Remove from pan and set aside.
- Scramble eggs in the same pan, then set aside to cool.
- Meanwhile, roast potatoes, peppers, and onion in the oven while ingredients are cooking on the stovetop.
- Assemble burritos by portioning ingredients between 12 flour tortillas.
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.
Reheating
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.
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.
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📖 Recipe
Breakfast Burritos with Potatoes
Ingredients
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
Burritos
- 16 ounces ground breakfast sausage
- ½ teaspoon salt
- 8 large eggs
- 8 ounces shredded cheddar jack cheese
- 10 8" tortillas
Instructions
- Potatoes
- Preheat oven to 425℉. 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 about 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.
Burritos
- 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 12 tortillas on top of 12 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.
Reheating instructions
- 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℉ 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.
Equipment Recommendations
Notes
- Freezing: Burritos will keep for about 3 months in the freezer in optimal conditions.
- Thawing: Transfer to the refrigerator to allow to thaw overnight.
- Prevent soggy burritos: 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.
I made these, followed the recipe fairly closely. I used 16 burritos, 3/4" diced potatoes, peppers and onions. I roasted the potatoes seasoned with paprika, salt and pepper and olive oil, the peppers and onions with a little salt and pepper and olive oil, until potatoes were browning and peppers and onions were fairly soft. Next time I will cook the peppers and onions a little less. I might also try a more spicy breakfast sausage. I didn't brown the burritos, but wrapped them in Saran Wrap and put them all in gallon ziplocks. Thawed overnight in the fridge, microwaved 1.5 minutes, then browned/crisped a bit in the cast iron frying pain on both sides. These were so good, a definite keeper.