Sausage, Egg and Potato Breakfast Burritos

Name: Sausage, Egg and Potato Breakfast Burritos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1¼ lb (570 g) Yukon Gold potatoes, scrubbed, cut into ½-inch (1.25 cm) cubes (about 3 medium); 2 tablespoons (30 ml) vegetable oil; 1 teaspoon (4 g) kosher salt, divided: ½ teaspoon for the potatoes, ½ teaspoon for the eggs; 1 teaspoon (2½ g) smoked paprika; ½ teaspoon (1 g) black pepper, freshly ground; 12 oz (340 g) bulk breakfast sausage, casings removed if using links; 10 (500 g) large eggs, cracked into a bowl (about 10 eggs); ¼ cup (60 ml) whole milk; 1 tablespoon (14 g) unsalted butter; 3 (45 g) scallions, thinly sliced, white and green parts; 2 cups (200 g) sharp cheddar cheese, coarsely grated (about 8 oz / 225 g block); 6 (380 g) 10-inch (25 cm) flour tortillas, at room temperature; ¾ cup (190 g) thick salsa, drained of excess liquid, plus more for serving

From the MyKitchenBank Kitchen

Crispy diced potatoes, browned breakfast sausage, soft scrambled eggs and melty cheddar are rolled in warm flour tortillas with salsa. They're hearty, freezer-friendly and ready in about 50 minutes.

Prep: 20 min
Cook: 30 min
Wait: 5 min
Total: 55 min
Makes: 6 large burritos

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Ingredients

6 servings

For the filling
1¼ lb (570 g) Yukon Gold potatoes, scrubbed, cut into ½-inch (1.25 cm) cubes (about 3 medium)
2 tablespoons (30 ml) vegetable oil
1 teaspoon (4 g) kosher salt, divided: ½ teaspoon for the potatoes, ½ teaspoon for the eggs
1 teaspoon (2.5 g) smoked paprika
½ teaspoon (1 g) black pepper, freshly ground
12 oz (340 g) bulk breakfast sausage, casings removed if using links
10 (500 g) large eggs, cracked into a bowl (about 10 eggs)
¼ cup (60 ml) whole milk
1 tablespoon (14 g) unsalted butter
3 (45 g) scallions, thinly sliced, white and green parts
For assembly
2 cups (200 g) sharp cheddar cheese, coarsely grated (about 8 oz / 225 g block)
6 (380 g) 10-inch (25 cm) flour tortillas, at room temperature
¾ cup (190 g) thick salsa, drained of excess liquid, plus more for serving

Equipment (8)

12-inch (30 cm) nonstick or cast-iron skillet
Second large skillet (10–12 inch / 25–30 cm) or the same skillet washed, for the eggs
Rubber spatula
Large mixing bowl and whisk
Box grater
Paper towels
Microwave-safe plate or dry skillet for warming tortillas
Aluminum foil or parchment, if wrapping to store

Steps

Before you start

Use 10-inch (25 cm) burrito-size flour tortillas; smaller ones tear when filled.
Dice the potatoes small (about ½ inch / 1.25 cm) so they cook through and crisp in about 12 minutes.
Grate the cheddar yourself if you can; it melts more smoothly than pre-shredded.
Have all the fillings cooked and warm before you start rolling.

1
Start the potatoes
- Heat the vegetable oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the diced potatoes in a single layer, sprinkle with ½ teaspoon of the salt, and let them sit undisturbed for 4 minutes to form a golden crust on the bottom.
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Ready when: Undersides are golden brown and release easily from the pan.
Tip: Resist stirring early; moving the potatoes too soon keeps them from browning and they stick.
2
Finish the potatoes
- Stir the potatoes, reduce heat to medium, and cook 8 to 10 more minutes, stirring every 2 minutes.
- Stir in the smoked paprika and black pepper during the last minute.
- Transfer to a large bowl.
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Ready when: Potatoes are crisp and golden outside and a cube pierces easily with a fork.
Tip: If they brown too fast but stay hard inside, cover the pan for 2 minutes.
3
Brown the sausage
- In the same skillet over medium-high heat, add the sausage and break it into small crumbles with a spatula.
- Cook 6 to 8 minutes, stirring occasionally, until no pink remains.
- Spoon the sausage onto a paper towel-lined plate to drain, then add it to the potatoes.
- Wipe the skillet clean.
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Ready when: Sausage is deeply browned in spots, with no pink, and reaches 160°F (71°C).
Tip: Drain well; extra grease makes the burritos soggy.
4
Whisk the eggs
- In a large bowl, whisk the eggs, milk, and remaining ½ teaspoon salt for 30 seconds, until the mixture is uniformly pale yellow with no streaks of white.
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Ready when: No visible streaks of egg white remain.
5
Scramble the eggs
- Melt the butter in the skillet over medium-low heat.
- Pour in the eggs and let them sit for 20 seconds, then slowly push them from the edges to the center with a rubber spatula in long strokes.
- Cook 3 to 4 minutes total.
- Remove from the heat while they still look slightly wet and glossy, since they will keep cooking.
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Ready when: Eggs form large soft curds and are set but still glossy; internal temperature reaches 160°F (71°C) after resting.
Tip: Overcooked eggs turn dry and rubbery once rolled and reheated.
6
Combine the filling
- Gently fold the eggs, scallions, and salsa into the potato and sausage mixture.
- Let the filling cool for 5 minutes so the cheese doesn't melt into a greasy pool when added.
- Stir in 1 cup (100 g) of the cheddar.
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Ready when: Filling is warm, not steaming, and evenly mixed.
Tip: Drain the salsa well; watery salsa can make tortillas tear.
7
Warm the tortillas
- Stack the tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave 30 to 40 seconds until soft and pliable.
- Alternatively, warm each for 15 seconds per side in a dry skillet over medium heat.
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Ready when: Tortillas bend in half without cracking.
Tip: Keep warmed tortillas covered with a towel while you roll.
8
Fill and roll
- Lay a tortilla flat.
- Sprinkle about 2 tablespoons of the remaining cheddar down the center, then top with about 1 cup (roughly 175 g) of filling, spread in a log shape 2 inches (5 cm) from the edges.
- Fold the sides in over the filling, then pull the bottom edge up and over, tucking tightly as you roll away from you into a snug cylinder.
- Repeat with the remaining tortillas.
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Ready when: Each burrito is tightly closed with the seam facing down and no filling poking out.
Tip: Don't overfill; about 1 cup per tortilla is the limit for a clean roll.
9
Sear the burritos
- Heat the clean skillet over medium heat.
- Place burritos seam-side down, 2 or 3 at a time, and cook 1½ to 2 minutes per side until golden and crisp in spots.
- Serve hot with extra salsa.
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Ready when: Tortillas are golden with toasted spots, the seam is sealed, and the cheese is melted.
Tip: Searing seam-side down first seals the burrito shut.

Good to know

Tips

Undercook the eggs slightly; they finish cooking from residual heat and again when reheated.
Pat the potatoes dry after cutting so they crisp rather than steam.
Let burritos cool fully before wrapping for the freezer to avoid ice crystals and sogginess.
For extra heat, add 1 diced jalapeño to the potatoes for the last 3 minutes of cooking.

Make ahead

"Cook the filling up to 2 days ahead and refrigerate in an airtight container. Reheat in a skillet or microwave until hot before rolling. Or assemble the burritos (without searing), wrap individually, and refrigerate up to 2 days or freeze."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: wrap each burrito tightly in foil and refrigerate up to 4 days. Freezer: wrap in parchment, then foil, and freeze in a zip-top bag up to 3 months. To reheat from frozen, unwrap, wrap in a damp paper towel, and microwave 2 to 3 minutes, flipping halfway, until steaming hot (165°F / 74°C); or bake foil-wrapped at 375°F (190°C) for 30 minutes. Crisp in a dry skillet for 1 minute per side if desired."

Substitutions

bulk breakfast sausage → Mexican chorizo or crumbled plant-based sausage. Chorizo is greasier and spicier; drain it well. Plant-based may need an extra teaspoon of oil.
Yukon Gold potatoes → Frozen shredded hash browns (about 3 cups / 360 g). Cook straight from frozen in the oil for 8 to 10 minutes until crisp.
sharp cheddar cheese → Pepper Jack or Monterey Jack. Pepper Jack adds mild heat and melts very smoothly.
10-inch (25 cm) flour tortillas → Whole wheat flour tortillas. Warm them a little longer so they stay pliable.