Hearty Breakfast Burritos

Name: Hearty Breakfast Burritos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican-American
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

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.

35 minMediumServes 4450 cal/serving

Mexican-AmericanBreakfastStovetopStandardAlcohol-Free

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

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.
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.
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.
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.
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.
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.
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.
8

Fold in the sides of the tortilla, then roll up tightly from the bottom.
9

Optional: Return the burritos to the skillet and cook seam-side down until golden and crispy, about 2 minutes per side.
10

Serve with 1/2 cup for serving salsa, 1/2 cup for serving sour cream, and 1 sliced avocado on the side.

Questions

Can I make Hearty Breakfast Burritos dairy-free?

Yes. The dairy in this entry is 1/4 cup milk, 1 cup cheddar cheese, shredded, 1/2 cup sour cream, for serving. Swap the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Hearty Breakfast Burritos gluten-free?

Yes. The gluten in this entry is 4 large flour tortillas, 10-inch. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Hearty Breakfast Burritos ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Hearty Breakfast Burritos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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