Easy Breakfast Burritos with Potatoes

These easy breakfast burritos with potatoes combine all the best flavors to start your day on a high note. You’ll love the combination of fluffy scrambled eggs, melting cheddar cheese, green chiles, savory sausage, golden brown, crispy potatoes, and flour tortillas.

Over the years I’ve experimented with ingredients and quantities, and I can say with confidence that your family and friends are going to love these simple burritos.

They’re perfect for breakfast or brunch, and they’re fantastic smothered in our easy fire roasted green chile. Best of all, they freeze well so you can enjoy a tasty burrito whenever the mood strikes!

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Ingredients Notes

Here’s a picture so you can get a visual idea of what you’ll need to make these tasty burrito breakfast wraps:

12 ounces breakfast sausage – I used Jimmy Dean sausage, but you can use whatever pork sausage you like.

1 tablespoon butter – salted or unsalted butter is fine in this recipe; it’s totally up to you and your taste buds.

1 tablespoon extra virgin olive oil – You’ll use this small amount of oil for frying the potatoes.

2 large potatoes – I used Russet potatoes, but you can also use Yukon Gold or red potatoes for this recipe.

Half a medium onion – A sweet onion like Vidalia has nice mild flavor, or you can use a white or yellow onion if you prefer a stronger onion flavor.

1 4-ounce can diced green chiles – You can also use jalapenos if you prefer more spicy flavor, or sauteed fresh chiles.

12 eggs – I used large eggs in this recipe.

1 1/2 cups shredded cheese of your choice – I used a three-cheese cheddar blend, but you can use your favorite melty cheese.

8 large flour tortillas – Look for tortillas that are about 7 or 8 inches across.

Equipment Needed

In addition to standard kitchen equipment like a knife, cutting board, potato peeler, and large bowl, it’s easiest if you have two large skillets to make the filling.

You’ll be cooking the sausage, eggs, potatoes, and onion-chile mixture separately, and then mixing them together. The good news is you don’t need to wash the skillets between processes.

If you want to freeze the burritos after making them, you’ll want some parchment paper in which to wrap them. A resealable freezer bag is handy for keeping them together.

Step by Step Instructions

STEP ONE: Begin by browning the sausage in a skillet (let’s call it Skillet #1) over medium heat. When the sausage is cooked and browned, remove it with a slotted spoon, drain it on paper towels and crumble it when cooled; reserve.

STEP TWO: Return Skillet #1 to the stove and add 1/2 chopped onion to the sausage drippings. Cook until the onion is tender and translucent, stirring occasionally. Add the green chiles and cook until hot and bubbling, 1 to 2 minutes. Remove from heat and reserve.

STEP THREE: Heat the butter and olive oil in Skillet #2 over medium heat until the butter melts. Add the diced potatoes and sauté them over medium heat, turning occasionally, until golden brown.

Remove the potatoes using a slotted spoon (leaving the remaining butter/oil mixture in the pan) and transfer to a large bowl.

STEP FOUR: Beat the eggs in a bowl until well combined: Return Skillet #2 to the stove and turn the heat up to medium-low. Add the eggs and cook, stirring, just until scrambled.

STEP FIVE: Add the eggs to the bowl along with the onion-chile mixture and the crumbled sausage. Stir gently and add 1 cup of the shredded cheese. Stir just until ingredients are distributed.

STEP SIX: Warm the tortillas (I just heat them in the microwave on “high” for ten seconds) and place one in the middle of a plate or work surface. Add a generous portion of the filling, and sprinkle with about 1 tablespoon shredded cheese.

Roll the burrito up tightly.

Serve warm and enjoy!

If you like, you can cut the burritos in half and garnish with chopped lettuce, chopped tomato and cheese as we did here.

If you love burritos like we do, be sure to check out our Mexican Carnitas recipe which is so good rolled in burritos!

Storing and Reheating

Store the burritos, tightly wrapped in foil, for up to 3 days in the refrigerator.

To reheat, leave the foil on and place on a baking sheet. Preheat the oven to 350 degrees F. Heat for about 10 minutes or until evenly heated through, turning once during cooking.

To reheat in the microwave, remove the foil and wrap the burrito loosely in a microwave-safe paper towel or piece of parchment paper and place on a microwave-safe plate. Heat on High power for 30 seconds. Turn over and heat on High for 30 more seconds.

Check the center of the burrito and heat for another 30 second stint or two, if necessary, until the burrito is hot in the middle.

How to Freeze Breakfast Burritos

You are going to love having a stash of frozen breakfast burritos in your freezer. Once you’ve made a batch, you’ll be able to prepare a hot, well-balanced, nutritious breakfast that’s easy to take on the go—in less than three minutes.

Wrap each burrito in parchment paper.

Cool in the refrigerator, then transfer to the freezer. I keep ours in a reusable zip-top freezer bag.

Reheating Frozen Burritos

To heat one of your frozen breakfast burritos, leave it wrapped in the parchment paper and put it on a microwave safe plate. Heat at 30% power for about a minute and a half. Turn it over and heat at 100% (High) power for about a minute.

Pro Tip: Because microwaves vary in power, you may have to experiment with yours to find the perfect timing.

To enable your family members to heat their own burritos, thus allowing you to linger in your bathrobe and drink your coffee in peace, you may wish to write out the reheating directions on a card. Tuck it along with the burritos in a reusable bag.

Recipe Variations

Spicy Breakfast Burritos – Substitute chopped sauteed jalapeno peppers for the green chiles, and use cooked chorizo or spicy sausage in place of the breakfast sausage. You can also sprinkle the filling with cayenne pepper.

Bacon Breakfast Burritos – Cook 12 ounces of sliced bacon until brown and crispy; drain and crumble. Substitute the bacon crumbles for the sausage in the recipe.

Vegetarian Breakfast Burritos – Eliminate the sausage from the recipe, and add one more potato.

Save for Later

If this simple recipe makes your morning a little bit easier, you know I’d love to hear from you.

This recipe was originally published on February 25, 2012. It has been updated with new images and more detailed directions.