Breakfast Burritos

These Loaded Breakfast Burritos with Potatoes are a hearty, make-ahead breakfast filled with sausage, scrambled eggs, crispy hash browns, and melted cheese. Perfect for meal prep and easy grab-and-go mornings.

Course Breakfast, Main Course

Cuisine American, Mexican Inspired

Keyword breakfast-burritos-recipe, easy-breakfast-burritos

Prep Time 10

Cook Time 15

Total Time 20

Servings servings

Calories 448kcal

Ingredients

2 Tbsp butter, plus 1 teaspoon divided use
1 cup cubed hash brown potatoes (if frozen thawed)
1 small red bell pepper seeded and finely diced
1/2 lb mild pork breakfast sausage
1 tsp dark chili powder
1/2 tsp garlic salt or plain salt
1/2 tsp onion powder
1/2 tsp black pepper or cayenne (adjust amount to taste)
1/2 tsp ground cumin
4 large eggs
1 Tbsp sour cream
1 1/2 cups shredded cheddar cheese
1 cup baby spinach leaves (additional as needed)
4 medium green onions thinly sliced on the bias
4 10 inch flour tortillas warmed
1 Tbsp vegetable oil
sour cream, salsa or pico de gallo or your favorite hot sauce for serving

Instructions

Filling: Melt 2 tablespoons butter in 10-inch nonstick skillet over medium high heat. Add potatoes and bell pepper. Cook over medium heat 2-3 minutes or just until beginning to soften.
To the skillet add sausage, chili powder, garlic salt, onion powder, black pepper and cumin. Mix well to combine. Cook over medium-high heat for 5-7 minutes or until pork is no longer pink. Drain, excess fat from skillet. Remove to a plate.
Eggs: In a small bowl, whisk eggs and sour cream together until fully combined. Add reserved 1 teaspoon butter to skillet. Add egg mixture; cooking over medium heat, gently lifting portions with spatula so uncooked portion flows underneath. Cook for 2-3 minutes or just until eggs are set.
Assemble: Divide 3/4 cup of cheddar cheese sprinkling down the center of each of the 4 tortillas then arrange ¼ cup spinach leaves over cheese. Spoon ¼ of hash brown-sausage mixture over spinach. Next, add ¼ scrambled eggs. Top with green onions sprinkling each with remaining cheese.
Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling ending seam side down.
Heat vegetable oil in a clean skillet. Fry tortillas seam side down over medium-high heat just until lightly golden brown on both sides, turning for even browning. (Start seam side down.)
Serve immediately with your favorite salsa, pico de gallo, hot sauce and sour cream, if desired.
To Make Air Fried Breakfast Burritos -
Spray the assembled burritos on all sides with cooking spray or an oil spritzer.
Place seam side down in the basket of an air and cook at 360°F for 4-6 minutes, checking halfway through and turning, if needed.
(If frozen cook for 10-12 minutes or until heated through.)

Notes

Sausage - You could make these burritos using chorizo sausage or turkey sausage in place of pork breakfast sausage for added spice.
Potatoes - You can use russet potatoes, yellow potatoes or red potatoes diced and sauteed until tender in place of hash browns.
Tortillas - You can sue burrito-sized tortillas. when doing so, you may need to adjust the amounts to accommodate for larger servings.
Oil - You can use cooking spray, avocado oil, vegetable oil or olive oil for frying.
Bell Peppers - You may opt to omit the spinach and add diced green bell peppers poblano pepper or jalapeno peppers to the potato mixture.
Lighter Ingredients Still Deliver Flavor - You can lighten up these burritos using low carb tortillas, low fat cheese, egg whites, turkey or chicken sausage, light butter and sour cream. You may also opt to spray them with cooking spray in place of oil to brown in the skillet.
Cheese - You could also adapt using your favorite variety of cheese. Sharp cheddar cheese, monterey jack cheese, American cheese, cheddar jack cheese or spicy pepper jack cheese for more heat.
Spinach - If you prefer cooked spinach, toss it into the skillet with the sausage and potatoes to wilt. You could also swap out the spinach for cubed or sliced avocado, if desired.

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