Description
This Sausage Breakfast Burrito recipe is made with crispy potatoes, cheesy scrambled eggs, and Tex-Mex-inspired toppings! High-protein and easy to make, these burritos are perfect to make ahead for busy mornings.
Ingredients
Scale
For the Potatoes
- 1 tablespoon olive oil
- 1 small to medium russet potato, small diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Burritos
- 4 burrito sized tortillas
- 1/2 pound ground breakfast sausage
- 6 large eggs
- 1/4 teaspoon salt and black pepper
- 4 oz extra sharp cheddar, shredded
- 1 small avocado, thinly sliced
- 1/4 cup pico de Gallo
- 1/4 tablespoon Greek yogurt or sour cream
- 2 tablespoons thinly sliced green onion
- 2 tablespoons cilantro, chopped
- olive oil or olive oil spray
Instructions
- Make the potatoes: Preheat oven to 425 degrees and line a sheet pan with parchment paper. Toss the diced potatoes in a large mixing bowl with olive oil. Transfer the potatoes to the lined sheet pan and roast for 20-30 minutes until golden brown and crisp. Transfer the crispy potatoes to a mixing bowl and season with salt, pepper, garlic powder, and onion powder. Toss to coat and set aside.
- Make the sausage: Heat a skillet over medium-high heat. Add the ground breakfast sausage and cook until brown and no longer pink, breaking it up as it cooks. Transfer the sausage to paper towel plate to drain and set aside.
- Scramble the eggs: Whisk together the eggs, salt, and pepper. Next, add a bit of oil to a skillet and heat over medium / medium-high heat. Once the skillet is hot, add the eggs and scramble until fluffy and just cooked through. Remove the eggs from the heat and then top the cooked eggs with shredded cheese and let melt. Transfer the eggs to a plate.
- Assemble the burritos: Warm the tortillas on a griddle/skillet/open gas flame or in the microwave for 10-15 seconds. Then, place them on a clean flat surface. I like to use a sheet of aluminum foil for each burrito. Then divide the scrambled cheese eggs evenly between all of the tortillas placing them in the center, then add the cooked sausage, crispy potatoes, a few thin slices of avocado, 1 tablespoon of pico, 1 tablespoon of Greek yogurt or sour cream, and a sprinkle of fresh herbs.
- Carefully wrap the sides of the burrito inward toward the middle, then fold the bottom side over, and continue to roll up tightly. Serve!
