Description
This homemade breakfast burrito recipe features crispy potatoes, savory sausage, scrambled eggs, and fresh toppings all wrapped in warm flour tortillas and lightly broiled to golden perfection. Perfect for a hearty morning meal, these burritos combine textures and flavors for a satisfying and delicious breakfast that serves six.
Ingredients
Potato and Sausage Mixture
- 2 large russet potatoes, peeled and grated
- 1 pound ground breakfast sausage
- 4 green onions, chopped
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt, divided
- ¼ teaspoon freshly cracked black pepper
Eggs
- 6 large eggs, beaten
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
- Drain Potatoes: Place the grated potatoes in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible to ensure crispiness during cooking.
- Cook Sausage: Heat a large non-stick skillet over medium heat. Add the ground breakfast sausage, break it up with a wooden spoon, and cook until browned and cooked through, about 5 minutes. Transfer cooked sausage to a plate.
- Scramble Eggs: Using the same skillet, add beaten eggs seasoned with ½ teaspoon salt and pepper. Stir gently with a rubber spatula to scramble until eggs are set but still moist, around 1 to 2 minutes. Transfer scrambled eggs to the plate with sausage.
- Cook Potatoes and Combine: Heat olive oil in a second large skillet over medium-high heat. Spread the grated potatoes evenly, season with remaining ½ teaspoon salt, and cook undisturbed for 2 to 3 minutes. Flip and cook another 2 to 3 minutes. Continue stirring occasionally until potatoes are browned and slightly crispy. Add green onions, cooked sausage, and scrambled eggs to the skillet and stir to combine. Remove from heat.
- Assemble Burritos: Preheat broiler to LOW. On each tortilla, place ½ cup of the sausage and egg mixture in the center. Top with ⅓ cup grated 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 Burritos: Broil the burritos for 5 to 6 minutes until tortillas turn golden and slightly crisp.
- Serve: Cut burritos in half and serve immediately while warm.
Notes
- Removing moisture from the grated potatoes before cooking is essential for a crispy texture.
- You can substitute breakfast sausage with turkey sausage for a leaner option.
- Adjust the amount of salsa and cheese to taste for spiciness and creaminess preferences.
- Broiling helps crisp the tortilla but watch carefully to avoid burning.
- These burritos can be wrapped individually and frozen for a quick breakfast option later; reheat in the oven for best texture.
