Breakfast Burritos

Stuffed with delicious and filling ingredients like eggs, potatoes, breakfast sausage, and cheese, these breakfast burritos make for an incredibly satisfying breakfast. They’re great for an on-the-go meal or if you have a little more time, you can dress them up with your favorite toppings. I like to dip mine in a combination of Greek yogurt and salsa, but sour cream, guacamole, and hot sauce are also high on my list.

Breakfast Burritos

This is one of my favorite breakfasts to meal prep for the week. You can also freeze a batch and grab it on a day when you just don't have time to make breakfast.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Breakfast

Servings 8

Ingredients

  

• 8 extra large burrito size tortillas
• 1 tbsp olive oil
• 2 medium russet potatoes cut into 1/2 inch pieces
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 pound spicy Italian sausage
• 1 onion chopped
• 1 bell pepper chopped
• 12 large eggs
• 2 cups sharp cheddar cheese shredded

Instructions

 

Potatoes

• Mix potatoes, olive oil, salt, pepper, garlic powder, and paprika in a bowl.
• Air Fryer: Preheat the air fryer to 400 degrees. Pour potato mixture into the air fryer and cook for 15-20 minutes, mixing halfway through, until fork tender and crisp on the outside. Set aside for later.
• Oven: Preheat the oven to 425 degrees. Coat a large sheet pan with nonstick cooking spray. Pour potato mixture onto the sheet pan, place in oven, and cook for about 30 minutes, mixing halfway through, until fork tender and crisp on the outside. Set aside for later.

Burritos

• Preheat a large skillet over medium-high heat. Add onion and ground pork, breaking apart pork and mixing every couple of minutes. Once the pork is about halfway done, at about 5 minutes, add in the bell pepper, continuing to mix. Once fully cooked, drain excess grease and set aside in a bowl for later.
• Whisk eggs in a medium bowl and pour into the same skillet used to cook the pork. Cook over medium heat, stirring occasionally until eggs are no longer runny but still soft and fluffy, about 6 minutes.
• Lay 8 tortillas on top of 8 pieces of tinfoil. Sprinkle cheese evenly over each tortilla. Split up the potatoes, eggs, and ground pork between the tortillas.
• Fold in the sides of the tortilla, and wrap forming a burrito. Wrap in tinfoil and store in the fridge for the week or freeze if you aren't planning on eating in the next 5 days.

Notes

You can freeze these by wrapping them in tinfoil and putting them in a large ziplock bag. Pull one out the night before you want to eat it and set it in the fridge to defrost. 

To reheat, microwave for 1 minute then set on tinfoil in the toaster oven and toast, flipping halfway through to get some light brown color on the tortilla. 

When scrambling eggs, I don’t like to continually mix them or the scramble becomes too small for my liking. I stir about every 30 seconds so the eggs break into slightly larger pieces. 

If you dislike spice, feel free to get mild or even sweet pork sausage. You can also make this vegetarian by substituting pork for black beans.