Make meal-prep easy with these easy Potato Breakfast Burritos. They're stuffed with eggs, sausage, potatoes, cheese, and salsa for a flavorful and filling breakfast!
This recipe was originally published in July 2020. It has since been updated with new images and changes to the original recipe.
Kickstart your day with these potato breakfast burritos! These breakfast burritos are packed with flavor thanks to scrambled eggs, shredded cheese, salsa, savory sausage, and tender breakfast potatoes.
Not sure how to make breakfast burritos? Don’t worry, I’ve got your back! These breakfast burritos with potatoes are actually really simple to make and you can easily customize them.
This is a great recipe to make if you’ve got some leftover breakfast potatoes hanging around but you can also use frozen breakfast potatoes. If you're looking for more meal prep ideas, I recommend trying my Freezer Breakfast Sandwiches or my High Protein Overnight Oats next!
Why You Need These Potato Breakfast Burritos
- You can easily customize these potato breakfast burritos by adding in different veggies or other meats and cheeses!
- I’m using simple ingredients, nothing fancy or hard to find!
- These are amazing for breakfast but I also love a breakfast burrito for lunch.
- These burritos last in the fridge well, or you can freeze them so they’re perfect for meal prep!
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Large Flour Tortillas: make sure you’re using burrito sized tortillas. Regular sized tortillas are going to be way too small!
- Breakfast Potatoes: I love using this recipe for the potatoes, but you can also use pre-made or frozen potatoes or even hashbrowns for ease.
- Sausage: I love adding turkey sausage to my breakfast burritos but you could swap it out for 8 slices of bacon, regular or chicken sausage, chorizo, or leave out the meat completely.
- Salsa: this is going to keep the burritos from being dry and also bring tons of flavor! You can use salsa verde, pico de gallo, or any other salsa that you like.
- Cheese: I love adding mexican or cheddar shredded cheese but feel free to use whatever shredded cheese you like. Pepper jack would be great for a little kick!
Step 1: Whisk the eggs, salt and pepper in a bowl and set aside.
Step 2: Heat a non-stick skillet over medium heat and cook the crumbled sausage until brown and cooked through.
Step 3: Transfer the cooked sausage to a paper towel lined plate and cover with foil. Leave any fat in the skillet.
Step 4: If there wasn’t a lot of fat left, or you aren’t adding meat to these burritos, add ½ - 1 tablespoons of olive oil and heat it up. Add your frozen potatoes and season with salt and pepper. Cook, tossing occasionally, until lightly browned and cooked through. Transfer the cooked potatoes to a dish and cover with foil to keep warm. Note, if you’re making homemade breakfast potatoes you can skip this step!
Step 5: Spray a skillet with non-stick spray, or add more olive oil, and cook the eggs over medium-low heat. Use a rubber spatula to scrape the bottom of the pan and fold the eggs until set. Transfer the cooked eggs to a dish and cover them.
Step 6: Heat the tortillas in a microwave or in a skillet.
Step 7: Assemble the burritos by layering a ¼ cup of cheese on each tortillas, followed by about a ¼ cup of eggs, ¼ cup of potatoes, and crumble the sausage on top. If eating these breakfast burritos right away, add the salsa and/or guacamole.
Step 8: Wrap two sides of the tortilla inward then roll bottom side over, roll them up and wrap!
Step 9: Put the burritos in the skillet to brown them on each side. I recommend starting with the side with the opening as that will seal the burrito closed.
Frequently Asked Questions
If you aren’t having a breakfast burrito on the go, I love to serve it with some fresh fruit or with a fruit smoothie!
Yes, which makes it perfect for meal prep! Just make sure you don’t add any salsa or guacamole to your burrito before freezing, you’ll want to add that after or they’ll be soggy. Let the fillings cool a bit before assembling, then wrap each burrito in film and place in a freezer safe bag.
To reheat frozen burritos, take them out of the foil and wrap in a damp paper towel. Reheat in the microwave for 2-3 minutes. If the burrito isn’t frozen but was in the fridge, microwave for 1-2 minutes.
Tips and Tricks
- If you are serving all 4 burritos at once, I recommend keeping everything warm while you cook all the elements of the burritos. I do this by wrapping everything in foil!
- If you are meal prepping, let the ingredients cool off before you make the burritos and place in the freezer.
- You can easily double or halve the ingredients if you want to make 8 burritos or just 2 burritos.
- If you don’t want to add meat to these potato breakfast burritos, swap it out for mushrooms, bell peppers, or any other veggies. I would just saute them first until they are cooked!
- If you find your burritos are cold before serving, heat them up in the skillet or in the microwave.
Storing & Freezing
If not eating immediately, I recommend not adding the salsa or guacamole. Wrap each burrito in foil and store in the fridge for up to 4 days or in a freezer bag in the freezer for up to 2 months.
To defrost frozen burritos, leave the burrito in the fridge overnight and warm up either in the microwave or in a skillet. You could also defrost from frozen- unwrap the aluminum foil and wrap the burrito in a damp paper towel. Microwave on high for 2-3 minutes.
Want to try more savory breakfast recipes?
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Potato Breakfast Burritos
- 6 large eggs
- ½ teaspoon salt
- ¼ tsp pepper
- 8 oz sausage I used turkey sausage
- ½-1 tablespoon olive oil
- 2 cups breakfast potatoes frozen or make your own
- 1 cup shredded cheese
- 4 tablespoon salsa
- 4 large flour tortillas burrito sized
- In a bowl, whisk together eggs, salt, and pepper. Set aside.
- Heat a non-stick skillet over medium heat and cook the crumbled sausage until browned and cooked through
- Transfer sausage to a paper towel-lined plate and cover with foil to keep warm. Leave any rendered fat in skillet.
- If there isn't a lot of fat, add ½-1 tablespoon olive oil in the skillet and let it heat up. Add frozen potatoes, season with salt and pepper to taste if not already seasoned. Cook, tossing occasionally until they are lightly browned and cooked through. Transfer potatoes to dish and cover with foil to keep warm. **If you made my breakfast potato recipe linked above, skip this step**
- Spray skillet with non-stick spray or add more oil, and cook eggs over medium-low heat. Using a rubber spatula, continuously scrape the bottom of the pan and folding eggs inward until they are just set. Transfer eggs to dish and cover to keep warm.
- Heat tortillas either in a skillet or in the microwave until warm.
- To assemble: Layer ¼ cup of cheese on the tortilla, followed by about a ¼ cup of eggs, ¼ cup of potatoes. Crumble sausage on top and if you are eating right away, top with salsa and/or guac.
- Wrap two sides of tortilla inward then roll bottom side over, then roll up and wrap snuggly.
- After you wrap your burritos, put them back on the skillet crease-side down to brown on both sides and seal the burrito.
- If you are meal prepping, let all the ingredients cool before wrapping the burritos and placing them in the freezer. If you are serving all at once, keep the ingredients warm by wrapping in foil until ready to build your burrito.
- Place burritos on a skillet to warm them up.
- If you don’t want to add meat to these potato breakfast burritos, swap it out for mushrooms, bell peppers, spinach, or any other veggies. Feel free to saute them before adding to your burrito.
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