Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Breakfast-Burritos-with-Potatoes-Recipe

Breakfast Burritos with Potatoes

Recipe Author: Sara

These Breakfast Burritos with Potatoes are packed with flavor, featuring hearty ingredients like eggs, sausage, and cheese, wrapped in a warm tortilla. Ideal for a quick meal or comforting breakfast, they are simple to prepare and sure to delight anyone looking for tasty, homemade options.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Yield 4 servings 1x

Ingredients

Scale
  • 2 tbsp butter, plus 1 teaspoon divided use
  • 1 cup cubed hash brown potatoes (if frozen thawed)
  • 1 small red bell pepper seeded and finely diced
  • 1/2 lb mild pork breakfast sausage
  • 1 tsp dark chili powder
  • 1/2 tsp garlic salt or plain salt
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper or cayenne (adjust amount to taste)
  • 1/2 tsp ground cumin
  • 4 large eggs
  • 1 tbsp sour cream
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup baby spinach leaves (additional as needed)
  • 4 medium green onions thinly sliced on the bias
  • 4 10 inch flour tortillas warmed
  • 1 tbsp vegetable oil
  • sour cream, salsa or pico de gallo or your favorite hot sauce for serving

Instructions

  1. Melt 2 tablespoons of butter in a 10-inch nonstick skillet over medium-high heat. Add the cubed potatoes and diced red bell pepper. Cook for 2-3 minutes until they start to soften.
  2. Add the sausage, chili powder, garlic salt, onion powder, black pepper, and cumin to the skillet. Mix well and cook for 5-7 minutes until the pork is no longer pink. Drain excess fat and transfer the mixture to a plate.
  3. In a bowl, whisk together the eggs and sour cream until well combined. Add the remaining teaspoon of butter to the skillet and pour in the egg mixture. Cook over medium heat, gently lifting parts with a spatula to cook evenly, about 2-3 minutes until the eggs are set.
  4. On each of the four warmed tortillas, spread 3/4 cup of shredded cheddar cheese down the center, followed by 1/4 cup of spinach leaves. Spoon 1/4 of the sausage-potato mixture on top, then add 1/4 of the scrambled eggs. Sprinkle with green onions and more cheese.
  5. Fold the edges of the tortillas over the filling, overlapping slightly. Roll them up from the bottom to enclose the filling, placing the seam side down.
  6. Heat vegetable oil in a clean skillet. Fry the burritos seam side down over medium-high heat until golden brown on both sides, turning for even browning, starting with the seam side down.
  7. Serve hot with your favorite salsa, pico de gallo, hot sauce, or sour cream on the side.
  8. To make Air Fried Breakfast Burritos, spray the assembled burritos with cooking spray and place them seam side down in the air fryer basket. Cook at 360°F for 4-6 minutes, turning if necessary.

Notes

Feel free to customize the fillings by adding other vegetables or spices according to your taste.
These burritos can be made ahead of time and frozen. Just reheat in the microwave or air fryer when ready to serve.
Adjust the spice level by adding more or less chili powder or cayenne to suit your preference.

Nutrition

  • Serving Size: 1 burrito
  • Calories: 450
  • Sugar: 2g
  • Sodium: 850mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 21g
  • Cholesterol: 230mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

Did you enjoy this recipe?

I would love to hear about it! Please leave a rating and a review to let me know, so I can continue to provide recipes that you will love!!

Find it online: https://simplyquickmeals.com/breakfast-burritos-with-potatoes/