Crispy Pan-Fried Breakfast Burritos with Sausage, Potatoes & Cheddar

Name: Crispy Pan-Fried Breakfast Burritos with Sausage, Potatoes & Cheddar
Prep time: 29 min
Cook time: 39 min
Total time: 1 h 8 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 10 oz (285 g) Yukon Gold potatoes, scrubbed, cut into ½-inch (1.25 cm) dice, patted dry (no need to peel); 1 tbsp (15 ml) neutral oil such as vegetable or canola; ½ tsp (1 g) smoked paprika; ½ tsp (1½ g) garlic powder; ½ tsp (3 g) kosher salt, for the potatoes; 8 oz (225 g) bulk breakfast pork sausage, casings removed if using links; 8 whole (400 g) large eggs, cracked into a bowl; 2 tbsp (30 ml) whole milk; ¼ tsp (1½ g) kosher salt, for the eggs; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (14 g) unsalted butter; 6 oz (170 g) sharp cheddar cheese, coarsely grated (about 1½ cups); 6 tbsp (90 g) thick salsa, mild or medium, drained of excess liquid (more for serving, not included); 3 whole (45 g) scallions, thinly sliced (optional); 6 whole (390 g) large flour tortillas, 10-inch (25 cm), at room temperature; 2 tbsp (30 ml) neutral oil, for pan-frying the burritos, 1 tbsp per batch

From the MyKitchenBank Kitchen

Fully set scrambled eggs, browned breakfast sausage, crisp seasoned potatoes, sharp cheddar and salsa are rolled into big flour tortillas, then pan-fried until golden and crisp outside. They are hearty, portable and freeze well for busy mornings.

Prep: 29 min
Cook: 39 min
Wait: 2 min
Total: 1 hr 10 min
Makes: 6 large burritos

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Ingredients

6 servings

For the filling
10 oz (285 g) Yukon Gold potatoes, scrubbed, cut into ½-inch (1.25 cm) dice, patted dry (no need to peel)
1 tbsp (15 ml) neutral oil such as vegetable or canola
½ tsp (1 g) smoked paprika
½ tsp (1.5 g) garlic powder
½ tsp (3 g) kosher salt, for the potatoes
8 oz (225 g) bulk breakfast pork sausage, casings removed if using links
8 whole (400 g) large eggs, cracked into a bowl
2 tbsp (30 ml) whole milk
¼ tsp (1.5 g) kosher salt, for the eggs
¼ tsp (0.5 g) black pepper, freshly ground
1 tbsp (14 g) unsalted butter
To assemble
6 oz (170 g) sharp cheddar cheese, coarsely grated (about 1½ cups)
6 tbsp (90 g) thick salsa, mild or medium, drained of excess liquid (more for serving, not included)
3 whole (45 g) scallions, thinly sliced (optional)
6 whole (390 g) large flour tortillas, 10-inch (25 cm), at room temperature
2 tbsp (30 ml) neutral oil, for pan-frying the burritos, 1 tbsp per batch

Equipment (9)

12-inch (30 cm) nonstick or well-seasoned cast-iron skillet with a lid or baking sheet to use as a lid
Large mixing bowl
Whisk
Heatproof spatula
Cutting board and chef's knife
Box grater
Instant-read thermometer
Large plate or baking sheet for the cooked fillings
Clean kitchen towel and microwave-safe plate

Steps

Before you start

Use large 10-inch (25 cm) flour tortillas, sometimes labeled 'burrito size'. Smaller ones tear when filled.
Shred the cheddar from a block if you can. It melts more smoothly than pre-shredded cheese.
Pat the diced potatoes dry after cutting so they brown instead of steaming.
Read through the steps first. The fillings are cooked one after another in the same skillet, so have everything chopped and measured before you start.
Have an instant-read thermometer handy. The eggs must reach 160°F (71°C) and the finished burritos 165°F (74°C).

1
Prep the ingredients
- Cut the potatoes into ½-inch (1.25 cm) dice and pat them thoroughly dry with a towel.
- Grate the cheddar and slice the scallions, if using.
- In a large bowl, whisk the eggs with the milk, ¼ tsp salt and the pepper until no streaks of white remain and the mixture is slightly frothy.
- Set the tortillas and salsa nearby.
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Ready when: Potatoes are dry, cheese is grated, and the eggs are a uniform pale yellow with no visible whites.
Tip: Dry potatoes brown. Wet ones steam and turn gummy.
2
Crisp the potatoes
- Heat 1 tbsp oil in the 12-inch skillet over medium-high heat until it shimmers, about 1 minute.
- Add the potatoes in an even layer with the paprika, garlic powder and ½ tsp salt.
- Cook undisturbed for 3 minutes, then stir, reduce the heat to medium, cover and cook 5 minutes to steam the insides tender.
- Uncover and cook, stirring every minute or two, for 6 to 7 minutes more.
- Transfer to a large plate.
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Ready when: Potatoes are golden brown on most sides and a fork slides into the center with no resistance.
Tip: Resist stirring too early. Letting the potatoes sit is what builds the crisp crust.
3
Brown the sausage
- Return the same skillet to medium-high heat without wiping it.
- Add the sausage and break it into small crumbles with a spatula.
- Cook, stirring occasionally, for 6 to 8 minutes.
- Transfer the sausage to the plate with the potatoes using a slotted spoon.
- Pour off all but 1 tsp of the fat, leaving the browned bits in the pan.
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Ready when: No pink remains, the crumbles are browned and the internal temperature reads 160°F (71°C).
Tip: If your sausage is very lean, add a teaspoon of oil so the eggs don't stick later.
4
Scramble the eggs fully
- Reduce the heat to medium-low and add the butter.
- When it foams, pour in the eggs.
- Let them sit for 20 seconds, then slowly push the eggs from the edges to the center with a spatula, forming large curds.
- Keep folding and turning for 4 to 5 minutes, until the curds are fully set, opaque and dry-looking, with no wet sheen or liquid left in the pan.
- Check the temperature in two or three spots.
- Transfer to the plate with the other fillings.
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Ready when: Eggs are set and no longer glossy or runny, and an instant-read thermometer reads 160°F (71°C).
Tip: They will be firmer than diner-style soft scramble, which is what you want: the eggs get a second cook in the fry and stay tender.
5
Warm the tortillas
- Stack the tortillas on a microwave-safe plate, cover with a damp kitchen towel and microwave for 30 to 40 seconds, until hot and bendy.
- Alternatively, warm each for 15 seconds per side in a dry skillet.
- Keep them covered until you fill them.
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Ready when: Tortillas are hot to the touch and fold without cracking.
Tip: Cold tortillas crack when rolled. This step is what makes them wrap tightly.
6
Fill the burritos
- Lay one warm tortilla on a clean surface.
- Sprinkle about 2 tbsp of the cheddar in a 4×6-inch (10×15 cm) rectangle slightly below the center.
- Top with one sixth of the potatoes, sausage and eggs (about ⅔ cup combined).
- Add 1 tbsp salsa, a few scallions and 2 more tbsp cheddar, so each burrito gets about ¼ cup (28 g) cheese in all.
- Repeat with the remaining tortillas.
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Ready when: Each tortilla has a compact, even mound of filling, about 1 cup (240 ml) in total, with at least a 2-inch (5 cm) border all around.
Tip: Don't overfill. About 1 cup (240 ml) of filling per burrito is the limit before it bursts. Eat any extra filling on the side.
7
Fold and roll
- Fold the left and right sides of the tortilla over the filling.
- Fold the edge nearest you up and over the filling, tucking it tightly under.
- Roll away from you into a snug cylinder, keeping the side flaps tucked in.
- Place seam-side down.
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Ready when: Burritos are tight, with both ends sealed and no filling visible.
Tip: Tuck and pull the filling snug as you roll. A loose roll will fall apart when fried.
8
Pan-fry until golden
- Wipe out the skillet and heat 1 tbsp oil over medium heat for 1 minute.
- Place 3 burritos seam-side down.
- Cook 2 to 3 minutes until golden brown and the seam is sealed, then turn and cook 2 to 3 minutes more.
- Briefly brown the ends by propping each burrito against the pan edge, if desired.
- Check the center of one burrito with a thermometer through the end.
- Repeat with the second tablespoon of oil and the remaining 3 burritos.
- If any burrito reads below 165°F (74°C), cover the pan and cook 1 to 2 minutes more over medium-low heat.
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Ready when: The tortilla is evenly golden brown with crisp spots, the cheese is melted, and the center reads 165°F (74°C).
Tip: If the tortilla browns in under a minute, lower the heat so the cheese melts and the center heats through.
9
Rest and serve
- Move the burritos to a cutting board and let them rest for 2 minutes so the cheese sets slightly.
- Cut each in half on a diagonal and serve hot with extra salsa.
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Ready when: Burritos are firm enough to hold their shape when cut and still steaming.

Good to know

Tips

Pan-fry the burritos only after they're fully assembled and tightly rolled. The crisp crust is what separates these from ordinary wraps.
Drain the salsa in a sieve for a minute if it's watery. Excess liquid makes the tortilla soggy and tears it.
For freezer burritos, fry them first, then cool completely before wrapping so steam doesn't make the tortillas soggy.
Add a spoonful of black beans or a few pickled jalapeños to a burrito only if there is room. Keep the total filling near 1 cup (240 ml).

Make ahead

"Cook the potatoes, sausage and eggs up to 2 days ahead. Spread each in a shallow container (no more than 2 inches/5 cm deep), cool, and refrigerate within 2 hours of cooking. Before assembling, reheat the fillings in the microwave, stirring, until they read 165°F (74°C), then assemble and pan-fry as written. To prep assembled burritos ahead, roll them with hot (165°F/74°C) fillings, cool, and refrigerate up to 2 days unfried. Before serving, heat them on a baking sheet in a 350°F (175°C) oven for 20 to 25 minutes until the center reads 165°F (74°C), then crisp in a skillet with 1 tbsp oil over medium heat for 1 to 2 minutes per side. Do not fry them straight from the fridge or freezer."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: cool, wrap tightly in foil or plastic and store up to 3 days. Freezer: fully cook and fry the burritos, cool completely, wrap each individually and freeze in a zip-top bag up to 2 months. To reheat, microwave from frozen, unwrapped, in a paper towel for 2 to 3 minutes, flipping halfway, or from chilled for 60 to 90 seconds, until the center reads 165°F (74°C). Re-crisp in a dry skillet over medium heat for 2 minutes per side."

Substitutions

bulk breakfast pork sausage → Chorizo, turkey sausage or crumbled plant-based sausage. Fresh Mexican chorizo is spicier and releases more orange fat, so drain well. Cook turkey sausage to 165°F (74°C).
sharp cheddar cheese → Pepper Jack or Monterey Jack. Pepper Jack adds mild heat and melts very smoothly.
Yukon Gold potatoes → About 1¾ cups (250 g) frozen hash browns or tater tots, thawed. Cook them in the oil in step 2 for 8 to 10 minutes until crisp. Skip the covered steaming.
large flour tortillas, 10-inch (25 cm) → Large whole-wheat tortillas. Warm them a little longer, as they crack more easily.