Weekday-Friendly Breakfast Burrito Recipe
Picture it: You've hit snooze for the last time on your alarm clock, rub your eyes, and roll out of bed, dragging yourself to the kitchen for a piping hot cup of coffee. You open the refrigerator to reach for the creamer and remember, delighted, that just yesterday, you made a week's worth of breakfast burritos that can now be enjoyed in less than one minute.
Soft potatoes, creamy eggs, and flavorful peppers — and of course, that melty cheese — when all rolled into a flour tortilla, make for one of the most satisfying and easiest breakfasts to enjoy at home or on-the-go. Check out our recipe below for a quick, painless breakfast meal prep that will make every morning a little brighter. Sure, it may be a small chore for the weekend, but weekday morning you will be very grateful. After a few cups of coffee, at least.
Gather your breakfast burrito ingredients
For a basic, all-American breakfast rolled up in tortilla, you'll just need burrito-sized flour tortillas, potatoes, bell peppers (we use one red and one green), uncased breakfast sausage, eggs, a bit of oil, and cheese. We like using russet potatoes here for their soft, crumbly texture, but you can swap for Yukon golds or even sweet potatoes. You can use any shredded cheese you like –- pepper jack is great for a hint of spice -– or keep it classic with sharp cheddar.
Cook the sausage and potatoes
To infuse the pork renderings into the potatoes, cook the sausage in a bit of oil first and remove the meat from the skillet. Add the peeled and diced potatoes and cook them until very soft, about 10 to 15 minutes. Remember to stir often to keep the potatoes from sticking to the bottom of the skillet.
Stir in the bell peppers
Once the potatoes are very soft, add the bell peppers and let them soften. At this point, you can add in any of your favorite breakfast burrito additions, like black beans or onions.
Scramble the eggs and assemble the burritos
Because the eggs take less than 5 minutes to prepare, scramble them after preparing the rest of the filling. You can use the same skillet or a clean nonstick skillet and cook the eggs until just set, about 3 minutes on medium heat, pushing with a spatula constantly. Warm the tortillas according to package directions until soft, then gather the fillings. Scoop about ½ cup of sausage and potato filling into the burrito shell, then layer with ¼ cup of scrambled eggs and a sprinkling of cheese. Fold in the sides first, then push the fillings to the bottom and roll towards the top, tucking in the remaining sides as you roll.
Eat immediately — or store for later!
If eating the same day, enjoy your burritos immediately, while the fillings are still hot. If saving them, wrap them tightly in foil (you can use the same wrapping method as you did to wrap the burrito itself), and store in the refrigerator or freezer until ready to consume. Burritos will store in the refrigerator for up to a week and in the freezer for up to 3 months.
These burritos are freezer-friendly, easy to prepare, and delicious for busy weekday breakfasts; just them heat up in the microwave for 1 minute if refrigerated and 2 minutes if frozen. Enjoy with coffee, salsa, or even a breakfast pastry for a filling weekday brunch.
- 12 eggs
- ½ cup canola oil
- 1 pound pork breakfast sausage (uncased)
- 2 large russet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- salt and pepper, to taste
- 8 flour burrito-size tortillas, warmed
- 1 cup shredded cheddar cheese
- Whisk eggs together in a large bowl until frothy. Set aside.
- Heat oil in a large skillet over medium heat. Add sausage and crumble while it cooks. Cook through, about 5 minutes, then remove meat from skillet with a slotted spoon.
- Add diced potatoes to the skillet and cook in the remaining oil and pork fat. Cook until softened, stirring frequently to avoid sticking, about 10 minutes.
- Add the red and green bell peppers to the skillet with the potatoes and cook until they're softened, another 5 minutes. Return the cooked pork to the skillet and stir to combine the meat into the potato mixture.
- Season with salt and pepper.
- In the meantime, heat a large nonstick skillet over medium heat. Once hot, add eggs and scrape frequently until eggs are just set, about 3 minutes. Remove scrambled eggs from heat.
- To assemble burritos, add ½ cup of the potato-sausage mixture to a tortilla. Add ¼ cup scrambled egg and a sprinkling of cheddar cheese. Wrap the burrito by folding in the sides, then rolling from the bottom to the top, tucking in the sides as you roll. Wrap in foil and store in the refrigerator for up to a week, or freeze.
- When ready to eat, warm in the microwave until heated through.
| Calories per Serving | 568 |
| Total Fat | 39.4 g |
| Saturated Fat | 10.2 g |
| Trans Fat | 0.3 g |
| Cholesterol | 294.0 mg |
| Total Carbohydrates | 30.7 g |
| Dietary Fiber | 3.5 g |
| Total Sugars | 2.6 g |
| Sodium | 687.2 mg |
| Protein | 23.9 g |
