Turkey Sausage and Potato Breakfast Burritos

a potato breakfast burrito cut in half on a white plate with strawberries next to it.

Turkey Sausage and Potato Breakfast Burritos

My potato and turkey sausage breakfast burritos are loaded with the best, simple ingredients! Flour tortillas are layered with hearty scrambled eggs, breakfast potatoes, turkey sausage, cheese, and salsa. Ready in just 30 minutes, these burritos are a delicious breakfast or brunch.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 573kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

6 large eggs
½ tsp salt
¼ tsp pepper
8 oz turkey sausage
½-1 tbsp olive oil
2 cups breakfast potatoes frozen or make your own
1 cup shredded cheese
4 tbsp salsa
4 large flour tortillas burrito sized

US Customary - Metric

Instructions

In a bowl, whisk together eggs, salt, and pepper. Set aside.
6 large eggs, ½ tsp salt, ¼ tsp pepper
Heat a non-stick skillet over medium heat and cook the crumbled sausage until browned and cooked through
8 oz turkey sausage
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 tbsp 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**
½-1 tbsp olive oil, 2 cups breakfast potatoes
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.
4 large flour tortillas
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.
1 cup shredded cheese
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.

Notes

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. Place burritos on a skillet to warm them up.
Burritos can also be frozen for up to 3 months in a freezer safe container. 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.
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.

Nutrition