Breakfast Burritos
Flour tortillas filled with crispy potatoes, browned sausage, scrambled eggs, cheddar and salsa. They freeze well for busy mornings.
- Makes
- 6 burritos
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
Ingredients
Equipment
- Large nonstick skillet
Instructions
Heat the oil in the skillet over medium-high heat. Add the potatoes and half the salt and cook, turning every few minutes, until golden and tender, 12–15 minutes. Move them to a large bowl.
Add the sausage to the same skillet and cook, breaking it into small crumbles, until browned with no pink left, 6–8 minutes. Add it to the potatoes, leaving the fat behind.
Beat the eggs with the rest of the salt. Pour off all but a thin film of fat, lower the heat to medium-low and scramble the eggs until just set, 2–3 minutes. Fold them into the potatoes and sausage.
Warm the tortillas in a dry skillet or in the microwave for a few seconds so they fold without cracking.
Divide the filling among the tortillas, top with the cheese and a spoonful of salsa, then fold in the sides and roll up tightly.
To crisp them, set the burritos seam side down in the skillet over medium heat and toast until golden, 2 minutes per side.
Notes
- To freeze, cool the rolled burritos, wrap each in foil and freeze for up to 3 months. Reheat from frozen in a 375°F for 30–35 minutes, or unwrap and microwave for 2 to 3 minutes, turning halfway.To freeze, cool the rolled burritos, wrap each in foil and freeze for up to 3 months. Reheat from frozen in a 190°C for 30–35 minutes, or unwrap and microwave for 2 to 3 minutes, turning halfway.
- For a vegetarian version, skip the sausage and add a drained can of black beans.
My notes
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Nutrition estimate
- Calories
- 640
- Protein
- 29 g
- Carbs
- 42 g
- Fat
- 40 g
Per burrito, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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