Sausage, Egg and Potato Breakfast Burritos
Big, hearty burritos stuffed with crispy potatoes, sausage, soft scrambled eggs and melted cheddar. Great for dinner, and they freeze for busy mornings.
33% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 20 min
- Serves
- 4
- Calories
- 745
- Protein
- 33 g
- Per serving
- $2.86
Why this recipe works
Breakfast burritos are our favorite answer to a dinner that needs to please everyone. Make a double batch: they freeze beautifully and reheat in minutes.
- Frozen diced potatoes crisp up in the sausage fat, so there is no peeling or parboiling.
- Soft-scrambled eggs stay creamy inside the tortilla instead of turning dry.
- Toasting the rolled burritos seam-side down seals them so they hold together.
Ingredients
To serve
You will need
- 12-inch nonstick skillet
Method
Tap a step number to mark it done.
Brown the sausage
Cook the sausage in the skillet over medium-high heat, breaking it up, until browned. Move to a bowl, leaving the fat in the pan.
Crisp the potatoes
Add the oil and potatoes and cook, stirring occasionally, until golden and crisp. Season with a pinch of salt and add to the sausage.
Scramble the eggs
Lower the heat to medium-low, add the eggs and stir gently until softly set but still glossy, about 2 minutes.
Fill and roll
Divide the eggs, sausage and potatoes and cheese among the tortillas. Fold in the sides and roll up tightly.
Toast
Wipe out the pan and toast the burritos seam-side down over medium heat until golden, then turn and toast the other side. Serve with salsa.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- To freeze, cool the burritos completely, wrap each in foil and freeze for up to 3 months.
- Reheat frozen burritos unwrapped in the microwave for 2 minutes, then crisp in a skillet.
- Take the eggs off the heat while they still look slightly wet; they finish cooking inside the burrito.
Nutrition per serving
745 calories
$2.86 estimated cost per serving
Where the calories come from
| Protein | 18% of calories | 33 g |
|---|---|---|
| Carbs | 30% of calories | 56 g |
| Fat | 52% of calories | 43 g |
| Fiber | 5 g | |
| Sodium | 1240 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do I keep burritos from getting soggy?
Let the fillings cool slightly before rolling, keep salsa on the side, and toast the burritos to seal them.
Can I make them vegetarian?
Yes. Replace the sausage with a can of black beans, rinsed and warmed with a pinch of cumin.
How do I reheat frozen breakfast burritos?
Unwrap, wrap in a damp paper towel and microwave for about 2 minutes, turning once, then toast in a dry skillet for a crisp outside.
