Breakfast Burritos
Made with potatoes, eggs, sausage, and cheese or leftovers of choice, these breakfast burritos are a hearty meal that freeze and reheat beautifully.
Servings: 8
Ingredients
- 1 tablespoon olive oil
- ¼ cup yellow onion minced
- ¼ cup green bell pepper minced
- 2 cups frozen cubed hash browns defrosted
- kosher salt to taste
- 1 pound ground breakfast sausage
- 6 large eggs lightly beaten
- ¼ teaspoon black pepper
- ½ cup milk or cream
- 1 tablespoon unsalted butter
- 1½ cups shredded cheddar cheese
- 8 (10-inch) flour tortillas
Instructions
- Prepare Potatoes: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once heated, add the minced onion, green bell peppers, and thawed, diced potatoes to the pan and season with ½ teaspoon kosher salt. Sauté until the potatoes are golden brown and the onions are translucent. Transfer this mixture to a paper towel-lined plate and set aside.
- Cook Sausage. Add 1 pound ground breakfast sausage to the same skillet and cook over medium-high heat, breaking up the sausage as it cooks. Once the sausage is cooked through, use a slotted spoon to remove the sausage from the skillet. Drain off the grease and wipe out the skillet to prepare the eggs.
- Scramble Eggs. In a large bowl, whisk together 6 large eggs with ½ cup milk, a pinch of salt, and ¼ teaspoon black pepper until combined. Melt 1 tablespoon unsalted butter over medium heat in the same large skillet used for the potatoes and sausage. Once melted, add the eggs and cook, stirring gently and often, until set and fluffy. Remove the skillet from the heat.
- Assemble Burritos: If you plan to freeze the burritos, let everything cool completely before assembling. Then, briefly heat each tortilla in a dry skillet over medium-high heat or in the microwave for 15-30 seconds to make them more pliable. Layer 2 tablespoons of the potato mixture, then 1 tablespoon of the cooked sausage, followed by 2-3 tablespoons of the scrambled eggs onto the center of each tortilla. Sprinkle evenly with cheese. Fold in the sides, then the ends over, and roll up the burrito as tightly as possible.
- Optional: Heat a nonstick skillet over medium-high heat. Once heated, toast the burritos on each side for 30-45 seconds. Serve immediately or cool completely and freeze.
Video
Notes
Sausage: Feel free to replace sausage with cooked, diced bacon; cooked, crumbled tofu; cooked, crumbled chorizo; black beans; or diced ham.
Potatoes: Feel free to replace the hash browns with leftover cooked potatoes or diced raw potatoes, sautéed as directed.
Avoid these Ingredients: I recommend avoiding adding raw vegetables, sour cream, salsa, and avocado, unless you are serving immediately after assembling.
Freeze: Let the toasted burritos cool completely, then wrap each burrito individually in foil or parchment paper. Place the burritos into a freezer-safe bag or container and store in the freezer for up to 2 months.
Reheat From Frozen: Remove the foil or parchment paper, wrap the burrito in a paper towel, and place it on a heat-safe plate. Microwave for 90 seconds, flip, and continue to microwave for another 60 seconds, or until heated through. Toast in a dry skillet if desired to crisp the burrito up. Let stand for a minute before serving.
Reheat From Thawed: Let the frozen burritos thaw overnight in the refrigerator. Remove the foil or parchment paper from the defrosted burrito and reheat in a dry skillet over medium-high heat for 30-60 seconds per side until warmed and golden. Alternatively, wrap the burrito in a paper towel and microwave on a heat-safe plate for 1 minute, then flip and microwave for 30 seconds, until heated through. Let rest for 30 seconds before serving.
Nutrition
Calories: 385kcal | Carbohydrates: 12g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 875mg | Potassium: 404mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 9mg | Calcium: 207mg | Iron: 2mg
