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A close-up shot of the breakfast burrito fillings, including fluffy scrambled eggs, savory sausage, and crispy potatoes, being prepared in a skillet.

Breakfast Burrito Recipe (The Only One You'll Ever Need)

The ultimate Breakfast Burrito Recipe, packed with fluffy eggs, savory sausage, crispy potatoes, and melted cheese. Perfect for a hearty breakfast, brunch, or meal prep. This guide provides easy step-by-step instructions, variations, and freezer tips.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 burritos
Course: Breakfast, Main Course
Cuisine: American, Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 6 Large Flour Tortillas (10-inch) Burrito-size works best.
  • 1 lb Bulk Breakfast Sausage
  • 8 Large Eggs
  • 2 medium Russet Potatoes Peeled and diced small.
  • 1.5 cups Shredded Cheddar Cheese Or Monterey Jack blend.
  • 1/2 Yellow Onion Finely diced.
  • 1/2 Bell Pepper Any color, finely diced.
  • 2 tbsp Milk Optional, for the eggs.
  • 1 tbsp Olive Oil
  • 1 tsp Salt To taste.
  • 1/2 tsp Black Pepper To taste.

Equipment

  • 1 Large Skillet
  • 1 Mixing Bowl
  • 1 Spatula

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add diced potatoes and cook until golden and crispy, about 10-12 minutes. Add the onion and bell pepper and cook for another 3-4 minutes until softened. Remove from skillet and set aside.
  2. In the same skillet, add the bulk breakfast sausage. Break it apart and cook until browned, about 5-7 minutes. Drain excess grease and set aside with the potato mixture.
  3. In a bowl, whisk eggs, milk, salt, and pepper. Lower skillet heat to medium-low. Pour in the eggs and cook, stirring gently, until soft, creamy curds form. Remove from heat immediately.
  4. Warm tortillas for 15-20 seconds. Lay a tortilla flat. Layer fillings in the center: cheese, potato mixture, sausage, scrambled eggs, and more cheese.
  5. To roll, fold the short sides of the tortilla in over the filling. Pull the bottom edge up and tightly over the filling, then roll forward to seal completely.
  6. Optional: For a crispy exterior, place the rolled burrito seam-side down in a hot, dry skillet for 1-2 minutes until golden brown.

Notes

Tip 1: Don't overstuff the burritos or they will be difficult to roll and may split.
Tip 2: Let all cooked fillings cool slightly before assembling to prevent the tortillas from becoming soggy.
Tip 3: For freezing, ensure burritos are fully cooled before wrapping individually in plastic wrap and then foil.