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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
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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
  

  • 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
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