Sausage and Potato Breakfast Burritos are awesome! This is the last Breakfast Burrito recipe I’m rolling out! These tasty burritos are made with sausage, a batch of my seasoned Fried Potatoes, scrambled eggs and cheese. Then that mixture is rolled in hot tortillas and served with salsa. These breakfast burritos are an excellent choice for a quick breakfast because you can make these up in advance. Then just microwave one or two on your way out the door to work or school. They also freeze well.

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I catered a Ladies’ Conference breakfast at our church several weeks ago. The main request was for “protein” for breakfast, and not merely sweets. I had a table full of sweet coffee cakes, breakfast cobblers and muffins. I also had a table laden with fresh fruit trays. The final table was full of protein and included, Pigs In a Blanket, Sausage Cheese Drops, Sausage Cheese Balls, and lots of assorted Breakfast Burritos. Three of the burritos were vegetarian and two had sausage in some combination.

I had never made breakfast burritos before. I was really glad Shelby Etter, a gal from our Sunday school class at church, offered to help me make these. We had a blast in the kitchen making these burritos. All my skillets were horribly messed up by the scrambled eggs so I do recommend using a non-stick skillet if possible. (I no longer own any). It did take several minutes scouring each one to put my skillets back in working order! We made up about 160 burritos in all, though we were minus a few because I had to sample each one. 🙂

I will tell you that this recipe is really a lot easier if you fry up your sausage and potatoes ahead of time. You can even refrigerate the sausage and potatoes a few days until you get around to making this recipe. Then after you scramble your eggs, you can add the sausage, potatoes and cheese, stir to combine, and then stuff the mixture into the tortillas.

We like this recipe served with salsa. There are so many kinds out on the market these days including pineapple-mango salsas that are fabulous. You can get creative and serve Sausage and Potato Breakfast Burritos with your choice. Even a home-made Pico de Gallo or Guacamole would work for me!

If you’re looking for a tasty breakfast burrito recipe that your family is sure to love then you’ve found one! The nice thing about this recipe is you can actually use the eggs, sausage, potatoes and cheese in the amounts you desire. Place the ingredients in a bowl. If you want more cheese, add more cheese. If you really like spicy hot breakfast burritos then use a hot pork sausage, a habanero cheese blend and a hot salsa for dipping.

The sky is the limit with this simple recipe. You really don’t have to be extra meticulous with the amounts of the ingredients. Although I highly recommend you season the Fried Potatoes with all of the seasonings I suggest, or you will get a blander burrito.

But for that matter, feel free to add more seasonings if you prefer, especially if you grow your own herbs. Regardless of how you make them, Sausage and Potato Breakfast Burritos will be a big hit with your family. They were a huge rave with everyone at the Ladies’ Conference. I’m sure they’ll be a winner for your family or company breakfast too.

Sausage and Potato Breakfast Burritos are tasty and delicious!

This view shows the inside ingredients of the burrito. The cheese has melted into the sausage, potatoes and egg.

Sausage and Potato Breakfast Burritos are a terrific recipe to make up in bulk and then just pull one or two out of the fridge and microwave them for about 25-30 seconds each before heading out to work!

Here’s what I did.

Fry sausage and drain. (You won’t need ten pounds!)

Make up a condensed batch of my Fried Potatoes. (You won’t need 8-10 pounds of potatoes!)

Bring a non-stick skillet to medium heat and melt a couple of tablespoonfuls of butter. Lightly beat 4 or 5 large eggs in a bowl. Pour egg mixture into skillet. Sprinkle generously with salt and pepper.

Scramble and cook eggs until done. At this point, you can stir in cooked sausage, potatoes and cheese and combine. Or you can transfer the eggs to a mixing bowl with the sausage, cheese, and potatoes (in the amounts you want). Stir to combine.

Place dampened paper towels on top and bottom of the stack of tortillas. Microwave on high about 20 seconds. This will prevent the tortillas from tearing when you roll them up. Place about one-third to one-half cup sausage mixture down the center of each tortilla. Leave a one to one-and-a-half inch border at top and bottom (as pictured).

Fold the bottom of the tortilla toward the center.

Now fold the left flap over to the center.

Roll the tortilla over carefully so the filling doesn’t fall out.

Tuck the flaps inside the tortilla.

Heat burritos in microwave about 25 seconds each wrapped in either paper towels or waxed paper that’s been sprayed with cooking spray.

Serve Sausage and Potato Breakfast Burritos with salsa.

Here’s the recipe.

SAUSAGE AND POTATO BREAKFAST BURRITOS

(Recipe adapted from Shelby Etter, Ovilla Road Baptist Church, Ovilla, TX)

Sausage and Potato Breakfast Burritos

Teresa Ambra

Sausage and Potato Breakfast Burritos are the ultimate in a savory and delicious Tex-Mex style hot breakfast. This entree is made with sausage, scrambled eggs, seasoned potatoes, cheddar cheese and wrapped in warm tortillas. It provides a hearty and filling breakfast that can be made in advance and warmed in the microwave in a jiffy. Serve with salsa, pico de gallo or guacamole, as desired.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Tex-Mex

Servings 12

Calories 283 kcal

Equipment

• 2 or 3 skillets as needed (or wash after each use)
• 1 large mixing bowl
• 1 wooden spoon
• 1 hamburger chopper to cut the sausage into very small pieces while cooking
• measuring cups
• measuring spoons
• 1 spatula
• 1 vegetable peeler
• 1 sharp knife to cut potatoes

Ingredients

  

1x2x3x

• 1 cup mild bulk pork sausage cooked and drained
• 1 cup seasoned Fried Potatoes (see note below)
• 1 1/3 cups scrambled eggs seasoned with salt and pepper
• 1 cup sharp cheddar cheese shredded
• 10-12 flour tortillas
• 1/2 cup salsa or pico de gallo or even guacamole, to serve
• 2 tbsp. unsalted butter as needed, to fry eggs and potatoes (divided use)

Instructions

 

• Fry sausage in skillet and drain.
• Use a hamburger chopper to break meat down into very tiny pieces while cooking.
• Transfer sausage to a large mixing bowl..
• Peel and dice one extra large or two small to medium potatoes.
• In skillet over medium heat add a tablespoon of butter.
• Add potatoes.
• Sprinkle with garlic salt, pepper, dill weed, paprika, parsley and chives.
• Meanwhile, cover with lid and cook about 20-30 minutes or until fork tender, turning the potatoes over with a spatula every 5 minutes to prevent sticking.
• Transfer potatoes to bowl with cooked sausage.
• In a non-stick skillet over low to medium heat, melt remaining tablespoon of butter.
• Lightly beat four or five large eggs in a bowl.
• Pour egg mixture into skillet and sprinkle generously with salt and pepper.
• Scramble eggs until done.
• Transfer scrambled eggs to mixing bowl with sausage and potatoes.
• Add cheese; stir to combine.
• Place two dampened paper towels on top and bottom of the tortillas and microwave about 20 seconds over high heat.
• Remove from microwave.
• Place about 1/3 to 1/2 cup sausage mixture down the center of hot tortillas leaving a one to one-and-a-half inch border at the top and bottom of the tortilla.
• Fold the bottom of the tortilla toward the center.
• Fold the left side over top of the folded bottom toward center of tortilla.
• Roll tortilla over carefully so all the filling is covered.
• Tuck the loose ends into the center of the tortilla.
• Microwave each tortilla in paper towels or waxed paper that has been sprayed with cooking spray to prevent sticking for about 25-30 seconds on high.
• Remove from microwave and serve hot with salsa, pico de gallo or guacamole, as desired.

Notes

NOTE: Tortillas must be heated in microwave prior to rolling the filling or they will tear.

 

 

NOTE:These amounts are approximates. If you prefer less of one ingredient and more of another, go with your preferences.

 

 

NOTE: This recipe goes more quickly if you pre-cook the sausage and the potatoes ahead of time. They can be refrigerated for a few days until ready for use.

 

 

NOTE: You can locate my seasoned Fried Potatoes recipe, here.

 

 

NOTE: A non-stick skillet is preferred for this recipe.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 283kcalCarbohydrates: 19gProtein: 11gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 129mgSodium: 572mgPotassium: 236mgFiber: 2gSugar: 1gVitamin A: 368IUVitamin C: 2mgCalcium: 125mgIron: 2mg

Keyword breakfast, breakfast burrito, cheese, pork, potatoes, sausage, tortillas

Tried this recipe?Let us know how it was!

Sausage and Potato Breakfast Burritos are hearty, filling and satisfying.

Don’t Sausage and Potato Breakfast Burritos look marvelous?

Ah yes, I think it’s time for a bite of these scrumptious burritos right now!

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Sausage and Potato Breakfast Burritos

Teresa Ambra

Sausage and Potato Breakfast Burritos are the ultimate in a savory and delicious Tex-Mex style hot breakfast. This entree is made with sausage, scrambled eggs, seasoned potatoes, cheddar cheese and wrapped in warm tortillas. It provides a hearty and filling breakfast that can be made in advance and warmed in the microwave in a jiffy. Serve with salsa, pico de gallo or guacamole, as desired.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Tex-Mex

Servings 12

Calories 283 kcal

Equipment

• 2 or 3 skillets as needed (or wash after each use)
• 1 large mixing bowl
• 1 wooden spoon
• 1 hamburger chopper to cut the sausage into very small pieces while cooking
• measuring cups
• measuring spoons
• 1 spatula
• 1 vegetable peeler
• 1 sharp knife to cut potatoes

Ingredients

  

1x2x3x

• 1 cup mild bulk pork sausage cooked and drained
• 1 cup seasoned Fried Potatoes (see note below)
• 1 1/3 cups scrambled eggs seasoned with salt and pepper
• 1 cup sharp cheddar cheese shredded
• 10-12 flour tortillas
• 1/2 cup salsa or pico de gallo or even guacamole, to serve
• 2 tbsp. unsalted butter as needed, to fry eggs and potatoes (divided use)

Instructions

 

• Fry sausage in skillet and drain.
• Use a hamburger chopper to break meat down into very tiny pieces while cooking.
• Transfer sausage to a large mixing bowl..
• Peel and dice one extra large or two small to medium potatoes.
• In skillet over medium heat add a tablespoon of butter.
• Add potatoes.
• Sprinkle with garlic salt, pepper, dill weed, paprika, parsley and chives.
• Meanwhile, cover with lid and cook about 20-30 minutes or until fork tender, turning the potatoes over with a spatula every 5 minutes to prevent sticking.
• Transfer potatoes to bowl with cooked sausage.
• In a non-stick skillet over low to medium heat, melt remaining tablespoon of butter.
• Lightly beat four or five large eggs in a bowl.
• Pour egg mixture into skillet and sprinkle generously with salt and pepper.
• Scramble eggs until done.
• Transfer scrambled eggs to mixing bowl with sausage and potatoes.
• Add cheese; stir to combine.
• Place two dampened paper towels on top and bottom of the tortillas and microwave about 20 seconds over high heat.
• Remove from microwave.
• Place about 1/3 to 1/2 cup sausage mixture down the center of hot tortillas leaving a one to one-and-a-half inch border at the top and bottom of the tortilla.
• Fold the bottom of the tortilla toward the center.
• Fold the left side over top of the folded bottom toward center of tortilla.
• Roll tortilla over carefully so all the filling is covered.
• Tuck the loose ends into the center of the tortilla.
• Microwave each tortilla in paper towels or waxed paper that has been sprayed with cooking spray to prevent sticking for about 25-30 seconds on high.
• Remove from microwave and serve hot with salsa, pico de gallo or guacamole, as desired.

Notes

NOTE: Tortillas must be heated in microwave prior to rolling the filling or they will tear.

 

 

NOTE:These amounts are approximates. If you prefer less of one ingredient and more of another, go with your preferences.

 

 

NOTE: This recipe goes more quickly if you pre-cook the sausage and the potatoes ahead of time. They can be refrigerated for a few days until ready for use.

 

 

NOTE: You can locate my seasoned Fried Potatoes recipe, here.

 

 

NOTE: A non-stick skillet is preferred for this recipe.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 283kcalCarbohydrates: 19gProtein: 11gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 129mgSodium: 572mgPotassium: 236mgFiber: 2gSugar: 1gVitamin A: 368IUVitamin C: 2mgCalcium: 125mgIron: 2mg

Keyword breakfast, breakfast burrito, cheese, pork, potatoes, sausage, tortillas

Tried this recipe?Let us know how it was!