It takes a little work to make a breakfast burrito from scratch, but it's worth it. Once you get the hang of it, you can craft your ideal burrito with the perfect amounts of your favorite fillings, and even make a big batch to freeze for later. On those mornings when you need to get out the door fast, these burritos will really come in handy.
Here are a few tips for success: Get everything ready before placing anything on your tortillas, scramble the eggs last so they'll be nice and fresh, warm the tortillas with moist heat to make them a little stretchy, and before stuffing your tortillas, toss the filling in a bowl so it's all mixed up before wrapping.
Like a crispier potato in your burrito? The technique in this recipe is for you. If you like softer potatoes, or are just short on time, you can easily substitute frozen precooked hash browns. Cook according to the instructions on the bag and go from there.
- 1 large russet potato (diced into 1/2-inch pieces)
- 3 tablespoons vegetable oil
- Salt and fresh ground pepper to taste
- 1 tablespoon butter (divided)
- 3 ounces breakfast sausage (squeezed from casing)
- 2 large eggs (beaten)
- 2 (8-inch) flour tortillas
- 1/3 cup shredded Colby jack cheese
Gather the ingredients.
Preheat the oven to 400 F.
Find a large oven-safe skillet—large enough, ideally, to accommodate the diced potatoes in a single layer—and set it over medium heat. Add the vegetable oil. When the oil is hot, but not smoking, add the diced potatoes. Spread the potatoes out as much as you can. Leave the diced potatoes undisturbed for at least five minutes to start crisping and turning golden-brown.
Use a spatula to flip them over. Repeat until the potatoes are uniformly crisp and golden, about 15 minutes. Remove the pan from the stove and place it in the oven. Stirring periodically, bake the diced potatoes for about 20 minutes, or until they've reached your desired state of doneness. Remove from oven, season to taste with salt and pepper, and set aside.
While the potatoes are cooking, prepare the sausage. Heat a small skillet over medium heat. Add half a tablespoon of butter. When the foam subsides, add the sausage. With a spatula, break up the loose sausage into small pieces as it browns. Saute for about 5 to 7 minutes, or until fully cooked. Remove from heat and set aside.
When the potatoes are ready, prepare the eggs. Add the remaining butter to a small skillet over high heat. Coat the skillet with the butter. When it foams, add the beaten eggs and scramble with a wooden spoon or silicon spatula. When the egg is about halfway cooked, turn off the flame. The residual heat will scramble the remaining egg without overcooking. Season with salt and pepper to taste.
Place the tortillas in the microwave and cover with a lightly moistened paper towel. Microwave on high for 20 to 30 seconds. They should be warm and pliable. If they are not, continue to microwave in ten-second increments. Remove to a work surface.
Place the potatoes, sausage, eggs and shredded cheese into a large bowl and toss to combine. Spoon the mixture onto the tortillas. Wrap the tortillas around the filling to fully enclose. Serve immediately, or wrap in parchment paper, place in a zip-top bag and freeze for later.
- Scale this recipe up to make a larger batch of burritos for freezing. Wrap finished burritos in parchment paper and place in zip-top freezer bags. To reheat a burrito for a quick and easy breakfast, microwave on high for two minutes, flip, and microwave for two more minutes.
- Try subbing ham, bacon, chorizo or vegetarian and vegan analogues for the sausage in this recipe. For bacon and chorizo, be sure to render most of the fat before incorporating with the other fillings so the burrito won't be greasy.
- Extra veggies and such are easy to add. Salsa and hot sauce can be tossed with the filling prior to placing on the tortillas, or simply spooned over the top before wrapping. Additions such as peppers, onion and avocado should be diced to approximately 1/4 inch and tossed with the other fillings to distribute.