Best Breakfast Burritos
These breakfast burritos are everything you want in a morning meal — fluffy scrambled eggs, crispy golden potatoes, savory breakfast sausage, melted Mexican blend cheese, and zesty salsa all wrapped up in a warm, pliable flour tortilla. They come together in under 30 minutes, travel beautifully, and freeze perfectly for effortless weekday breakfasts all week long.
Equipment
- Large non-stick skillet 10 to 12 inch
- Cast iron skillet (optional) great for extra crispy potatoes
- Mixing bowl for whisking eggs
- Fork or whisk
- Spatula
- Cutting board
- Sharp knife
- Aluminum foil for wrapping and keeping burritos warm
- Paper towels for draining cooked sausage
Ingredients
- 4 large burrito-size flour tortillas at least 10 inches each
- 6 large eggs
- 1 cup frozen diced potatoes or hash browns about 150g; frozen, straight from the bag
- ½ cup breakfast sausage about 115g; cooked and crumbled, or substitute bacon
- 1 cup shredded Mexican blend cheese about 115g
- ½ cup salsa about 120ml; use a chunky variety to avoid sogginess
- 2 tablespoons butter about 28g; divided
- salt to taste
- black pepper to taste
- garlic powder to taste
Optional Add-Ins
- diced green chiles canned or fresh roasted; add to egg mixture or filling
- sour cream for serving or inside the burrito
- hot sauce for serving
Instructions
- Melt 1 tablespoon butter in a skillet over medium-high heat, then add the frozen potatoes in a single layer. Cook undisturbed for 3 to 4 minutes, season with salt, pepper, and garlic powder, then flip and cook another 3 to 4 minutes until golden and crispy. Set aside on a paper-towel-lined plate.
- In the same skillet over medium heat, cook and crumble the breakfast sausage for 5 to 7 minutes until fully browned with no pink remaining. Remove with a slotted spoon and drain on paper towels, leaving a small amount of fat in the pan.
- Crack all 6 eggs into a mixing bowl, add a pinch of salt and pepper, and whisk vigorously for 30 seconds until pale yellow and slightly frothy.
- Reduce heat to medium-low, melt the remaining 1 tablespoon butter in the skillet, and pour in the egg mixture. Gently fold the eggs from the edges toward the center every 15 to 20 seconds, then remove from heat when just barely set and still slightly glossy.
- Warm each tortilla in a dry skillet over medium heat for 20 to 30 seconds per side, or microwave all 4 wrapped in a damp paper towel for 30 to 45 seconds. Keep covered with a kitchen towel until ready to assemble.
- Layer a quarter each of the eggs, potatoes, sausage, and cheese down the center of each tortilla, then spoon 2 tablespoons of salsa on top and add any optional fillings. Fold the bottom up, tuck in the sides, and roll forward tightly to close.
- Place each assembled burrito seam-side down in a dry skillet over medium heat and cook 1 to 2 minutes per side until the outside is lightly golden. Serve immediately or wrap in foil to keep warm.
Notes
- Pull the scrambled eggs off the heat while they still look slightly glossy — they will finish cooking from residual heat and stay soft and creamy instead of rubbery.
- Always warm your tortillas before assembling. Cold tortillas crack and tear when folded, making them impossible to roll cleanly.
- Use a chunky salsa rather than a thin watery one. Watery salsa soaks into the tortilla and makes the burrito soggy, especially if storing for later.
- Season the potatoes, eggs, and sausage separately for the most flavorful burritos. Seasoning only at the end results in uneven flavor throughout.
- Add the cheese directly on top of the hot eggs and sausage, before the salsa. The heat from the filling melts it slightly for a better texture.
- To freeze: let burritos cool completely, wrap each tightly in foil, place in a zip-top freezer bag, and freeze for up to 3 months.
- To reheat from frozen: microwave on high for 3 to 4 minutes flipping halfway, or bake foil-wrapped at 350°F (175°C) for 35 to 40 minutes directly from frozen.
- Swap breakfast sausage for Mexican chorizo for a spicier, deeper flavor — just drain the excess oil well before assembling.
- For a vegetarian version, omit the sausage and add black beans, sautéed bell peppers, and mushrooms in its place.
- Do not overfill the burritos. Stick to the listed portions per tortilla so the burrito folds and holds together cleanly when eaten.
Nutrition
Serving: 1burritoCalories: 520kcalCarbohydrates: 38gProtein: 26gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 315mgSodium: 780mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 8mgCalcium: 25mgIron: 18mg
Tried this recipe?Let us know how it was!