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Breakfast Burrito cut in half on a plate with salsa.
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Breakfast Burritos

This is the best breakfast burrito recipe ever! It's flavorful, so easy to make, and makes a good amount of filling. Wrap the extras in tortillas to freeze for an easy breakfast later.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 burritos
Author Sarah Averett

Ingredients

  • 5 lg. potatoes peeled and diced {They should be about 1 cm. in diameter.}
  • 1 lb. sausage roll
  • 8 lg. eggs
  • 1 & 1/2 cups shredded cheddar cheese
  • 10 8-inch flour tortillas
  • Lowry's seasoned salt to taste

Instructions

  1. Heat a large griddle on medium-high and spray with cooking spray.

  2. Once hot, add the potatoes in an even layer. Sprinkle with seasoned salt and let cook until soft, flipping regularly.

  3. While the potatoes are cooking, heat a medium frying pan over medium-high heat and add the sausage. Cook until no longer pink. Set aside.

  4. Heat a large frying pan over medium heat. Whisk the eggs together in a small bowl and add seasoned salt, to taste. Pour the eggs in the frying pan and cook until slightly runny.

  5. Add the sausage, cheese, and potatoes to the eggs. Mix together well and keep in the pan until the cheese is completely melted.

  6. Warm the tortillas by heating a stack of them in the microwave for 30-60 seconds.

  7. Assemble each breakfast burrito by placing 3/4 cup of filling in the middle of each tortilla. Fold over one side of the tortilla and roll until a burrito is formed.

  8. Serve with a great-tasting salsa.