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Breakfast Burritos

Breakfast Burritos

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Prep Time 15 minutes
25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 8 Burritos

Ingredients
  

  • 1 lb breakfast sausage
  • 3 cups frozen diced hash brown potatoes thawed and patted dry
  • 1 tablespoon vegetable oil if needed
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 10 large eggs
  • ¼ cup milk
  • ½ teaspoon salt plus more for potatoes
  • ¼ teaspoon black pepper
  • 2 tablespoons butter
  • 3 green onions thinly sliced
  • 1½ cups shredded sharp cheddar
  • ½ cup thick salsa
  • 8 flour tortillas 10-inch

Instructions
 

  • Cook the sausage in a large skillet over medium-high heat until browned, 6–8 minutes. Drain on a paper towel-lined plate.
  • Leave about 1 tablespoon of fat in the pan, adding oil if needed. Add the potatoes, garlic powder, smoked paprika, and a pinch of salt. Cook 8–10 minutes, flipping occasionally, until crisp.
  • Whisk the eggs, milk, salt, and pepper.
  • Wipe the skillet, melt the butter over medium-low heat, and gently scramble the eggs until just set but still glossy.
  • Combine the eggs, potatoes, sausage, and green onions. Spread on a sheet pan and cool 10–15 minutes.
  • Warm the tortillas. Add about ¾ cup filling to each, top with cheese and salsa, fold in the sides, and roll tightly.
  • Toast seam-side down in a dry skillet over medium heat, 1–2 minutes per side.
  • Serve immediately, or cool, wrap individually, and freeze.

Notes

  • Cooled breakfast burritos keep up to 3 days in the fridge or 3 months in the freezer.
  • To reheat from frozen, remove the foil, wrap in a damp paper towel, and microwave 2–3 minutes, flipping halfway.