Breakfast Burritos with Sausage and Eggs combine savory breakfast sausage, fluffy scrambled eggs, crispy potatoes, and melted cheddar inside warm flour tortillas. They are filling enough for a complete breakfast and easy to customize with salsa, avocado, or hot sauce.
This recipe makes eight burritos and works especially well for meal preparation. Assemble them for immediate serving, refrigerate them for busy mornings, or freeze individual burritos for longer storage.
Why You’ll Love This Recipe
- Combines sausage, eggs, potatoes, and cheese in one portable meal.
- Makes eight generous breakfast burritos.
- Can be refrigerated or frozen for meal preparation.
- Uses familiar, easy-to-find ingredients.
- Each burrito can be customized with different toppings.
- The assembled burritos can be toasted for a crisp exterior.
Ingredients
For the Burritos
- 1 pound breakfast sausage
- 1 tablespoon neutral cooking oil
- 2 cups frozen diced hash brown potatoes, thawed
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 8 large eggs
- 1/4 cup whole milk
- 1 tablespoon unsalted butter
- 4 green onions, thinly sliced
- 8 large burrito-size flour tortillas, approximately 10 inches
- 1 1/2 cups shredded cheddar cheese
For Serving
- 1 cup salsa
- 1 avocado, sliced
- 1/2 cup sour cream
Burrito-size flour tortillas are flexible enough to hold the filling without tearing. Diced hash browns add texture while keeping the preparation quicker than peeling and cutting fresh potatoes.
Ingredient Substitutions
- Breakfast sausage: Use turkey sausage, chicken sausage, cooked bacon, or diced ham.
- Frozen hash browns: Substitute 2 cups of refrigerated diced potatoes.
- Whole milk: Use 2% milk, half-and-half, or 2 tablespoons of water.
- Cheddar: Substitute Monterey Jack, Colby, pepper Jack, or a Mexican-style cheese blend.
- Flour tortillas: Use whole-wheat or gluten-free burrito-size tortillas.
- Green onions: Substitute chopped chives or omit them.
- Sour cream: Use plain Greek yogurt.
How to Make Breakfast Burritos
- Cook the sausage.
Place a large skillet over medium-high heat. Add the breakfast sausage and break it into small pieces with a wooden spoon. - Brown the sausage.
Cook for 6 to 8 minutes, stirring occasionally, until browned and no pink remains. Transfer the sausage to a paper towel-lined plate and carefully drain the excess grease. - Cook the potatoes.
Wipe out the skillet if necessary, then add the cooking oil. Add the thawed potatoes and spread them into an even layer. - Season and brown the potatoes.
Season the potatoes with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook over medium-high heat for 8 to 10 minutes, turning occasionally, until tender with golden edges. Transfer them to a plate. - Whisk the eggs.
Crack the eggs into a medium bowl. Add the milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Whisk until completely combined. - Cook the eggs.
Reduce the skillet heat to medium-low and melt the butter. Pour in the egg mixture and let it sit for approximately 20 seconds. - Form soft curds.
Gently push the cooked egg from the edges toward the center with a silicone spatula. Continue folding for 3 to 5 minutes, until the eggs are softly set but still slightly moist. - Add the green onions.
Fold the sliced green onions into the eggs, then remove the skillet from the heat. - Warm the tortillas.
Wrap the tortillas in a damp paper towel and microwave for approximately 30 seconds. Warm, flexible tortillas are easier to fold without tearing. - Add the filling.
Place one tortilla on a clean work surface. Add approximately one-eighth of the potatoes, sausage, eggs, and shredded cheese across the lower center. - Fold the burrito.
Fold the left and right sides over the filling. Bring the bottom edge up and over the filling, then roll tightly away from you to close the burrito. - Repeat.
Assemble the remaining burritos, keeping the filling amounts even and avoiding overfilling. - Toast if desired.
Place the burritos seam-side down in a clean, dry skillet over medium heat. Cook for 1 to 2 minutes per side, until lightly golden and sealed. - Serve.
Serve the burritos warm with salsa, sliced avocado, and sour cream.
Tips for the Best Breakfast Burritos with Sausage and Eggs
- Drain excess grease from the cooked sausage.
- Thaw and dry the potatoes before cooking.
- Cook the eggs only until softly set.
- Warm the tortillas before folding.
- Keep the filling near the lower center of each tortilla.
- Avoid adding too much filling.
- Let the components cool slightly before assembling burritos for storage.
Common Mistakes to Avoid
Using Cold Tortillas
Cold flour tortillas are more likely to split. Warm them briefly so they become soft and flexible.
Overcooking the Eggs
Eggs continue cooking during assembly and reheating. Remove them from the skillet while they are still slightly moist.
Adding Watery Ingredients Inside
Fresh salsa and juicy tomatoes can make stored burritos soggy. Serve them on the side instead.
Overfilling the Burritos
Excess filling makes the tortillas difficult to close and more likely to tear. Divide the ingredients evenly among all eight tortillas.
Wrapping Hot Burritos for Storage
Steam trapped inside the wrapping creates moisture. Let the filling cool before wrapping burritos that will be refrigerated or frozen.
Variations
Bacon and Egg Breakfast Burritos
Replace the sausage with 12 slices of cooked, crumbled bacon.
Spicy Breakfast Burritos
Use hot breakfast sausage and pepper Jack cheese. Add diced jalapeños or hot sauce to each burrito.
Southwest Breakfast Burritos
Add 1 cup of drained and rinsed black beans and 1 cup of cooked corn to the filling.
Vegetable Breakfast Burritos
Omit the sausage and add 2 cups of cooked mushrooms, bell peppers, spinach, or zucchini. Cook until excess moisture has evaporated.
Turkey Sausage Breakfast Burritos
Use turkey breakfast sausage and whole-wheat tortillas for a lighter variation.
What to Serve With Breakfast Burritos
- Fresh fruit salad
- Sliced oranges or berries
- Guacamole
- Greek yogurt
- Breakfast potatoes
- Coffee, tea, milk, or orange juice
How to Store
Let the filling cool before wrapping burritos for storage. Wrap each burrito tightly in foil or parchment paper and place them in an airtight container. Refrigerate for up to 3 days.
For longer storage, wrap the burritos individually and place them in a freezer-safe bag. Freeze for up to 2 months.
To reheat a refrigerated burrito, remove any foil and microwave it in a damp paper towel until heated through. For a crisper exterior, finish it in a dry skillet.
Frozen burritos can be thawed overnight before reheating. They can also be reheated from frozen in the microwave or in a covered 350°F oven, although they will require additional time.
Frequently Asked Questions
Can I make breakfast burritos ahead of time?
Yes. Assemble them after the ingredients have cooled, then refrigerate for up to 3 days or freeze for up to 2 months.
How do I prevent frozen burritos from becoming soggy?
Remove excess grease and moisture from the filling, cool everything before assembly, and keep salsa and other watery toppings outside the burritos.
Can I use corn tortillas?
Small corn tortillas are difficult to fold around this amount of filling. Large flour or flexible gluten-free tortillas work more reliably.
Should I toast the burritos?
Toasting is optional, but it seals the seam and gives the tortillas a lightly crisp exterior.
Can I use precooked sausage?
Yes. Crumble or chop approximately 3 cups of cooked sausage and warm it before assembling the burritos.
Why are my reheated eggs rubbery?
The eggs may have been overcooked initially or reheated too aggressively. Scramble them softly and reheat the burritos in shorter intervals.
Can I add salsa inside the burritos?
Salsa can be added to burritos that will be served immediately. For stored burritos, serve it separately to prevent sogginess.
Final Thoughts
Breakfast Burritos with Sausage and Eggs make a filling breakfast that can be served immediately or prepared for later. Keep the eggs soft, remove excess moisture from the filling, and warm the tortillas for burritos that fold neatly and reheat well.