Description
This homemade breakfast burrito recipe features crispy potatoes, savory breakfast sausage, fluffy scrambled eggs, and fresh toppings all wrapped in warm flour tortillas. Perfect for a filling and flavorful breakfast or brunch, these burritos are broiled to a golden finish and served with creamy avocado slices and zesty salsa.
Ingredients
Potato Mixture
- 2 large russet potatoes, peeled and grated
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt, divided
- 4 green onions, chopped
Sausage and Eggs
- 1 pound ground breakfast sausage
- 6 large eggs, beaten
- ¼ teaspoon freshly cracked black pepper
Burrito Assembly
- 6 (10-inch) flour tortillas
- 2 cups grated cheddar cheese
- 2 avocados, pitted and sliced
- ½ cup salsa
- ¼ cup minced fresh cilantro leaves
Instructions
- Prepare the Potatoes: Place the grated potatoes in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible to ensure they cook properly and become crispy.
- Cook the Sausage: Heat a large non-stick skillet over medium heat. Add the ground sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5 minutes. Remove the sausage from the skillet and set aside on a plate.
- Scramble the Eggs: In the same skillet, add the beaten eggs, seasoning with half of the salt and the black pepper. Stir the eggs slowly with a rubber spatula until they are set but still moist, about 1 to 2 minutes. Transfer the cooked eggs to the plate with the sausage.
- Cook the Potatoes and Combine: In a second large skillet, heat the olive oil over medium-high heat. Add the grated potatoes in an even layer and season with the remaining salt. Cook undisturbed for 2 to 3 minutes, then flip and cook for another 2 to 3 minutes. Stir occasionally until potatoes are browned and slightly crispy. Add chopped green onions, cooked sausage, and scrambled eggs; stir to combine. Remove from heat.
- Assemble the Burritos: Preheat the broiler to low. Spread ½ cup each of the sausage and egg mixture into the center of each tortilla. Top with ⅓ cup grated cheddar cheese, avocado slices, salsa, and cilantro. Fold the ends over the filling and roll tightly to form burritos. Place burritos seam side down on a baking sheet.
- Broil the Burritos: Broil the assembled burritos until the tortillas are golden and slightly crisp, about 5 to 6 minutes.
- Serve: Cut each burrito in half and serve immediately while warm and melty.
Notes
- For crispier potatoes, make sure to remove as much moisture as possible before cooking.
- You can swap the ground breakfast sausage with turkey sausage for a leaner option.
- Use whole wheat tortillas for a healthier twist.
- Customize your burrito by adding your favorite hot sauce or additional veggies.
- Burritos can be wrapped in foil and refrigerated for up to 2 days; reheat in the oven or toaster oven for best texture.
