With savory sausage, seasoned potatoes, fluffy eggs, and just the right amount of cheese, this sausage breakfast burrito is great, fresh off the skillet. But, we like to make a huge batch and freeze them for busy mornings.
Sausage Breakfast Burrito
This burrito gets a solid 7/10. I like the crunch of a well made breakfast burrito. And, I like that I can heat it up myself in the microwave when I’m hungry.
When you take the first bite, you get the egg and the potatoes. The eggs are cheesy, while the potatoes are very soft. Then, you taste the savory, salty sausage in all their perfection.
I really liked assembling the burritos after we cooked the ingredients. I was the “Tortilla Maestro,” heating up each tortilla for 15 seconds in the microwave. This made them more stretchy so that they didn’t break. And, while dad filled each tortilla with the burrito stuff, I heated up the next one, and on and on.
What’s funny is he kept having to tell me to stop going so fast because he couldn’t keep up!
Ingredients and Substitutions
The Sausage – We like to use pre-cooked sausage links from the freezer in these burritos, because then we only have to crisp them up.
Potatoes – In this recipe, we used diced frozen breakfast potatoes. You can also use fresh potatoes.
Eggs and Cheese – We love our cheesy eggs around here. Olivia is of the opinion that you can never really overdo it on the cheese.
Seasonings – We used garlic powder, onion powder, paprika, and black pepper for savory warmth on the potatoes.
Equipment
- Big skillet
- Mixing bowl
- Whisk
- Spatula
- Knife or kitchen shears
Making a Sausage Breakfast Burrito
Starting the Potatoes: Set the skillet over medium high heat and then pour in the frozen diced potatoes with some butter.
Cooking the Potatoes: We gave them a stir to coat them with butter, and then let them sit for 5-6 minutes, until crispy on one side. Then, we tossed them onto the other side and cooked until crispy brown.
Crisping the Sausages: Set the potatoes to the side on a paper plate, and add the sausages to the pan. Cook for 1-2 minutes, until nicely browned, then rotate.
Whisking the Eggs: While the sausages cook, crack the eggs into a bowl and whisk them together.
Cooking the Eggs: When the sausages are finished, we transfer them to a plate. Then, we add the eggs to the pan and reduce heat to medium.
Slicing the Sausage: While the eggs cook, we slice the sausage links into thin rounds.
Adding Cheese: We add the cheese to the eggs before they finish cooking. This helps the cheese to incorporate better.
Final Mix: Return the potatoes and sausage to the cheesy eggs, and stir to mix throughout.
Assembling the Burritos: We remove the pan from the heat, and load the burritos with the filling.
Crisping the Tortillas: Once all the burritos have been rolled, we butter each side. Then, we place them back in the skillet over medium heat until they’re nicely crisped.
Dad’s Tip
The hardest part for a lot of people seems to be rolling the breakfast burritos. You’ll get the best results if you warm the tortillas first. This makes them more pliable as the gluten relaxes. That extra stretch lets you load the burritos without them breaking.
Manage Moisture – Because we often freeze these burritos, I avoid adding any extra sauces to the filling. You don’t want too much moisture, or it will steam everything when you heat it back up. Add sauce when you’re eating it, instead!
Don’t Crowd The Pan – Frozen potatoes have a lot of moisture, so make sure to leave plenty of room to let them breathe. That will help them to crisp instead of steaming.
Be Patient – Go easy on stirring the potatoes! Especially with frozen potatoes, you have to let them sit to brown. If you mess with them too much, you’re going to get a mushy mess.
Make Ahead & Storage
Make Ahead: These burritos are a fantastic freezer breakfast. We make them on the weekend, and use them over the coming week.
How to Store: We let them cool completely, and then store in a freezer Ziploc bag. They keep well for up to two weeks.
How to Reheat: Pop one into the microwave for about 90 seconds, flipping it halfway through. As with all microwaved food, check the temperature carefully so as not to burn your mouth.
More Breakfast Recipes
Frequently Asked Questions
I use regular sized flour tortillas. Corn tortillas break too easily.
We typically use the microwave because it is the fastest. But, if I have time, I like to heat them up in a pan over low heat so that the tortillas get a chance to get crispy again.
Sausage Breakfast Burrito
Ingredients
Method
- Heat a large skillet over medium-high heat and add the frozen diced potatoes with butter and the seasonings. Stir to coat, then cook undisturbed for 5-6 minutes until crisp on one side. Flip and continue cooking until golden brown. Then, transfer to a plate.
- Add the sausage links to the same skillet and cook, turning occasionally, until nicely browned on all sides. While the sausage cooks, whisk the eggs in a bowl.
- Remove the sausage from the pan and reduce the heat to medium, then add the eggs and cook gently. Slice the sausage into thin rounds while the eggs cook.
- Stir the cheese into the eggs just before they finish cooking. Return the potatoes and sausage to the skillet and stir to combine.
- Remove the egg mixture from the heat and fill the tortillas, rolling them into burritos. Butter the outside of each burrito and return them to the skillet over medium heat, cooking until crisp on both sides
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