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    Breakfast Burritos

    September 4, 2024

    Stuffed with melty cheddar cheese, softly scrambled eggs, creamy avocado, pork sausage and crispy potatoes, our homemade breakfast burrito recipe will make any night owl into a morning person.

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    breakfast burritos sliced in half filled with potatoes, eggs, sausage, green onions, cheddar, avocado, salsa and cilantro
    Photography by Gayle McLeod

    The Best Homemade Breakfast Burritos

    Can we let you in on a little secret? Homemade breakfast burritos are dead easy. In fact, is a breakfast burrito recipe really necessary? Well, obviously we think it is! Hear us out. True, anyone can take a few breakfast ingredients and toss them in a tortilla, but we want the best for you! Serve these classic, simple breakfast burritos with fresh Salsa Verde, Mexican Pinto Beans, lots of Pico de Gallo, and bacon! For another delicious & speedy breakfast recipe that’s easy to grab-n-go, try our Sausage and Cheese Breakfast Egg Muffins.

    potatoes, eggs, sausage, green onions, cheddar, avocado, salsa, cilantro, flour tortilla, salt, pepper and olive oil in bowls

    Breakfast Burrito Ingredients

    • Potatoes

    • Ground breakfast sausage

    • Eggs

    • Salt & black pepper

    • Extra-virgin olive oil

    • Green onions

    • Flour tortillas

    • Cheddar cheese

    • Avocado

    • Salsa

    • Fresh cilantro leaves

    shredded potatoes being squeezed in cheesecloth to remove moisture
    breakfast sausage being cooked in a skillet
    shredded potatoes being cooked in a skillet with olive oil and salt
    cooked potatoes, sausage, scrambled eggs and green onions being tossed together in a pan

    How To Make Breakfast Burritos

    1. Prep! Whisk the eggs, grate the potatoes, chop the green onions, slice your avocado.

    2. Brown! Cook the breakfast sausage—ground, not links— in your favorite pan until it’s nicely browned and sizzling.

    3. Scramble the eggs IN the sausage fat. Oh yes. Waste not want not—also, it makes the eggs extra delicious. We’re fans of the low-and-slow method when it comes to scrambling eggs—just like you would to make perfect Soft-Scrambled Eggs, stir frequently and let low heat do the rest.

    4. Fry the potatoes! We made our breakfast burrito recipe with potatoes because crispy potatoes make everything better. In the same pan that you cooked the sausage and eggs in, fry the potatoes in oil until they’re crisp and cooked through.

    5. Mix it up! Make the yummy egg burrito filing by adding the sausage, eggs and green onions to the pan.

    6. Assemble the breakfast burritos! One at a time, lay out a tortilla and spoon some of the sausage-egg-potato mixture directly into your mouth. No wait. That’s not right. One at a time, lay out a tortilla and spoon some of the sausage-egg-potato mixture into a tortilla. Top with cheese, avocado slices, salsa and cilantro.

    7. Melty, crispy, gooey breakfast burrito goodness! Line all of your assembled burritos up on a baking sheet, and bake just until they are golden on the outside and the cheese is melted, about 10 minutes. One bite and you’ll know why this is one of our 45 Best Egg Recipes Ever and one of our very BEST Breakfast Ideas.

    breakfast burrito filling in a skillet (potatoes, eggs, sausage and green onions)
    a flour tortilla being filled with sausage, eggs, potatoes, cilantro, avocado and salsa
    a breakfast burrito being rolled filled with sausage, eggs, potatoes, cilantro, avocado and salsa
    a breakfast burrito on the counter filled with sausage, eggs, potatoes, cilantro, avocado and salsa
    breakfast burritos on a baking sheet browned from the broiler
    breakfast burritos sliced in half filled with potatoes, eggs, sausage, green onions, cheddar, avocado, salsa and cilantro

    How To Store + Tips

    • How to make ahead & freeze breakfast burritos: For starters, we recommend leaving the avocado out if you are making these ahead. Follow our breakfast burrito recipe all the way up to the point of assembly. Assemble your burritos, but stop before you bake them. To ensure freshness, be sure to wrap them tightly in a Ziploc bag. When you’re ready to eat, take the burritos out of the bag and bake them in the oven until golden and melty. It’s best to use them up within about 3 months, and always label food with a “made on” and “good until” date — your future self will thank you!

    • Make a vegetarian breakfast burrito by simply leaving out the sausage or swapping in your favorite veggie sausage. Field Roast works especially well in our breakfast burrito recipe!

    • The best breakfast burritos are the best because you’ve used the best recipe (ours, clearly) and also because you used good eggs, good tortillas, the nicest cheddar cheese you can, and ripe, fresh avocados. You get the idea, right? Fresh, high-quality ingredients are what will set your homemade breakfast burritos apart. Yum! If you have time, whip up our easy salsa verde to serve on the side — you won’t be sorry.

    breakfast burrito filling in a skillet (potatoes, eggs, sausage and green onions)
    breakfast burritos sliced in half filled with potatoes, eggs, sausage, green onions, cheddar, avocado, salsa and cilantro

    More Mexican & Tex-Mex Breakfast Recipes

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    Breakfast Burritos

    Updated on September 4, 2024

    • Serves:  6
    • Prep Time:  10 min
    • Cook Time:  25 min
    • Calories:  534
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    Ingredients

    • 2 large russet potatoes, peeled and grated
    • 1 pound ground breakfast sausage
    • 6 large eggs, beaten
    • 1 teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper
    • 2 tablespoons extra-virgin olive oil
    • 4 green onions, chopped
    • 6 (10-inch) flour tortillas
    • 2 cups grated cheddar cheese
    • 2 avocados, pitted and sliced
    • ½ cup salsa
    • ¼ cup minced fresh cilantro leaves

    Method

    1. Place the potatoes in a cheesecloth or clean kitchen towel and squeeze to remove as much moisture as possible.

    2. Heat a large non-stick skillet over medium heat. Once the skillet is hot, add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a plate.

    3. To the same skillet, add in the eggs and season with ½ teaspoon of the salt and the pepper. Using a rubber spatula stir the eggs slowly to scramble until the eggs are set but still wet, 1 to 2 minutes. Transfer to the plate with the sausage.

    4. In a second large skillet, heat the olive oil over medium-high heat. Add the potatoes and spread out into an even layer, then seasoning with the remaining ½ teaspoon of salt. Cook undisturbed for 2 to 3 minutes, then flip and cook for another 2 to 3 minutes (it’s ok if the potatoes break up). Continue cooking, stirring occasionally, until the potatoes are browned and slightly crispy. Add the green onions along with the cooked sausage and scrambled eggs and stir to combine. Remove the skillet from heat.

    5. Turn on the broiler. Add ½ cup sausage and ½ cup egg mixture to the center of each tortilla. Top each with ⅓ cup of the cheese, avocado slices, salsa, and cilantro. Working with one tortilla at a time, fold the ends over the filling and roll the tortilla until it overlaps over the filling to form a burrito. Add the burritos to a baking sheet, seem side down and broil until the tortillas are golden.

    6. Cut the burritos in half, serve immediately

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 534
    • Protein 31 g
    • Carbohydrates 29 g
    • Total Fat 36 g
    • Dietary Fiber 6 g
    • Cholesterol 268 mg
    • sodium 1178 mg
    • Total Sugars 3 g

    Breakfast Burritos

    Questions & Reviews

    Join the discussion below.

    or
    • Yvonne

      Do you cook the burritos from frozen or defrost first? Thanks.

      We thaw in the fridge overnight if they have been frozen then reheat in the AM. Hope you enjoy!

    • KImberly

      I am looking how to freeze, I saw you said it was above the ingredient list but I am not finding it.

      How to make ahead & freeze breakfast burritos: For starters, we recommend leaving the avocado out if you are making these ahead. Follow our breakfast burrito recipe all the way up to the point of assembly. Assemble your burritos, but stop before you bake them. To ensure freshness, be sure to wrap them tightly in a Ziploc bag. When you’re ready to eat, take the burritos out of the bag and bake them in the oven until golden and melty. It’s best to use them up within about 3 months, and always label food with a “made on” and “good until” date — your future self will thank you!

    • Linda

      How do you freeze burritos

      We have a whole section explaining how to freeze these burritos a bit above the ingredient list.

    • Ruthie

      Would it be ok if I broil them, then wrap them up. Take them hiking to eat 2-3 hours later?

      Sure!

    • Sue

      How does the avocado, cilantro and salsa hold up to being frozen and reheated?

      If you want to freeze we recommend leaving the avocado out and either adding it in fresh when eating or making guac to dip it in instead. The cilantro and salsa should do fine!

    • n

      Very good.

      Thanks, glad you enjoyed!

    • Lin

      These tasted great. However, if the ingredients were in weight vs volume, mine would have definitely been much better. There are many sizes of Russet potatoes and two Russets for me ended up hiding my eggs and it would have made 10 instead of the six had I had enough tortillas. I also ran out of cheese and I didn't plan for more salsa and used what I had and didn't have more on hand for the extra ones. Maybe consider when you update to weigh out your ingredients and mine would have been as you described.

    • Darlene

      These were fantastic! There’s only 2 of us so we ate 2 and froze the other 6. Can’t wait to see how they taste from frozen.

      Thanks Darlene, so glad you enjoyed them!

    • Victor

      Nicely done ...stunny dish

      Thanks Victor!

    • Andrea

      Made these w bacon instead of sausage and 1 huge baking Russet and LOVED them. Ate 2 right away and froze the rest. Have really appreciated the quick grab for hearty breakfast. My fav BK burrito recipe to date

      Thanks Andrea! So glad you loved these!