Hearty Breakfast Burritos
Satisfying breakfast burritos filled with scrambled eggs, sausage, potatoes, cheese, and fresh vegetables, all wrapped in a warm flour tortilla. Perfect for a filling breakfast or brunch.
Ingredients
- 4 large flour tortillas, 10-inch
- 1 lb breakfast sausage, removed from casings if links
- 1 large russet potato, diced into 1/4-inch cubes
- 1/2 yellow onion, diced
- 1 bell pepper, diced, any color
- 8 large eggs, beaten
- 1/4 cup milk
- 1 cup cheddar cheese, shredded
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp garlic powder
- 2 tbsp vegetable oil
- 1/2 cup salsa, for serving
- 1/2 cup sour cream, for serving
- 1 avocado, sliced
Instructions
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1
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced 1 large diced into 1/4-inch cubes russet potato and cook for about 5 minutes, stirring occasionally.
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2
Add the 1/2 diced yellow onion and 1 diced, any color bell pepper to the skillet. Continue cooking for another 3-4 minutes until the vegetables begin to soften.
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3
Push the potato mixture to one side of the skillet and add the 1 lb removed from casings if links breakfast sausage to the empty side. Cook the sausage, breaking it up with a spatula, until no longer pink and internal temperature reaches 160°F (71°C), about 5-6 minutes.
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4
Mix the sausage with the potato mixture and season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Transfer to a bowl and set aside.
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5
In the same skillet, reduce heat to medium-low. Whisk together 8 beaten large eggs and 1/4 cup milk in a bowl, then pour into the skillet. Cook, stirring gently, until eggs are just set but still moist, about 3-4 minutes.
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6
Warm the 4 10-inch large flour tortillas in the microwave for 20 seconds or in a dry skillet for a few seconds on each side.
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7
To assemble each burrito, place a tortilla on a flat surface. Spoon some of the sausage-potato mixture in the center, top with scrambled eggs, and sprinkle with 1 cup shredded cheddar cheese.
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8
Fold in the sides of the tortilla, then roll up tightly from the bottom.
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9
Optional: Return the burritos to the skillet and cook seam-side down until golden and crispy, about 2 minutes per side.
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10
Serve with 1/2 cup for serving salsa, 1/2 cup for serving sour cream, and 1 sliced avocado on the side.