Breakfast Burrito Recipe (Make-Ahead or Fresh)
Breakfast burritos have a special place in my heart. They’re the perfect blend of hearty ingredients wrapped in a warm tortilla, making them an ideal way to start the day. Whether you’re fueling up for an active morning or nursing a leisurely weekend brunch, this breakfast burrito recipe (make-ahead or fresh) is guaranteed to satisfy those morning cravings. Plus, you can prepare them in advance, making brunching a breeze!
Table of Contents
I first discovered breakfast burritos during a road trip with friends when we stopped at a charming diner known for their breakfast offerings. The combination of fluffy eggs, savory sausage, and crispy potatoes all tucked into a soft tortilla was pure bliss. Fast forward to now, and I’ve perfected my own version that’s not only delicious but also a crowd-pleaser! These breakfast burritos are versatile, easy to make, and suitable for all ages. I can’t wait for you to give this recipe a try!
Why You’ll Love This Recipe
- Simple & Quick: With just a bit of prep and cooking time, you can whip these up in under an hour.
- Irresistible Flavor: A delightful blend of ingredients creates a savory experience with every bite.
- Eye-Catching Appeal: These burritos look impressive yet are easy enough for any home cook to master.
- Flexible Serving: Perfect for breakfast, a snack, or even as a grab-and-go lunch option.
- Diet-Friendly Options: Easily substitute ingredients for dietary preferences, such as using plant-based sausage or dairy-free cheese.
Ingredients You’ll Need
- 3 cups cubed golden potatoes (½ inch cubes): These add a satisfying heft and texture to the burrito. You can substitute with sweet potatoes for a sweeter flavor.
- ½ medium white onion, diced: Onions provide a subtle sweetness and depth of flavor; feel free to swap for red onions for a milder taste.
- 1.5 tablespoons olive oil: Used for sautéing the potatoes and onions. Avocado oil is a great alternative if preferred.
- 1 teaspoon Italian seasoning: Adds a touch of herbal freshness; replace it with mixed herbs or an Italian herbs blend if needed.
- 1 teaspoon sea salt: Essential for enhancing the flavors of all ingredients.
- ¾ teaspoon chili powder: A hint of warmth; adjust based on your spice preference.
- 10 large eggs: The base of our filling. For a lighter option, consider egg whites or a tofu scramble.
- ¼ cup milk (any kind): This helps make the eggs fluffy. Use non-dairy milk for a dairy-free version.
- ¼ teaspoon sea salt: Another sprinkle to ensure well-seasoned eggs.
- 1 tablespoon olive oil: Just enough to cook the eggs; once again, avocado oil works here.
- ½ cup shredded cheddar jack cheese: Provides creaminess and flavor. You can swap this with a dairy-free cheese alternative.
- 1 lb. ground breakfast sausage: Adds a savory bite; try using turkey or plant-based sausage for lighter versions.
- 2 tablespoons maple syrup: A touch of sweetness that balances the savory sausage—honey can be a substitute.
- 1.5 cups shredded cheddar jack cheese: More cheese for the ultimate flavor and gooeyness!
- 8-10 large tortillas: The vehicle for our delicious fillings. Flour tortillas are typical, but whole wheat or corn are great alternatives too.
How to Make Breakfast Burrito Recipe (Make-Ahead or Fresh)
Cook the Potatoes and Onions: Heat a large skillet or cast-iron skillet over medium/high heat. Add 3 cups of cubed golden potatoes and ½ medium diced onion to the skillet. Coat them with 1.5 tablespoons of olive oil and season with 1 teaspoon each of Italian seasoning, sea salt, and ¾ teaspoon chili powder. Brown the potatoes over high heat for 3-4 minutes, then reduce heat to medium/low. Cover and cook until fork-tender, about 10-15 minutes.
Cook the Sausage: In a separate skillet, cook 1 lb. of ground breakfast sausage over medium/high heat. Break the sausage up as it cooks and stir in 2 tablespoons of maple syrup. Cook until fully browned and remove from heat to set aside.
Whisk the Eggs: In a large bowl, add 10 large eggs and ¼ cup of milk. Whisk together until combined, then add ¼ teaspoon of sea salt and whisk again for good measure.
Scramble the Eggs: Heat the same skillet used for the sausage over medium/high heat. Add 1 tablespoon of olive oil. Once the oil is fragrant, pour the egg mixture into the skillet. Allow the eggs to partially set around the edges, then gently fold the eggs toward the center of the pan as they cook for 2-3 minutes. Once they’re nearly set, add ½ cup of shredded cheddar jack cheese, continuing to fold until fully cooked. Remove from heat.
Assemble the Burritos: Lay out 8-10 large tortillas on a clean, flat surface. Evenly distribute the cooked potatoes, scrambled eggs, sausage, and remaining 1.5 cups of shredded cheddar jack cheese into the center of each tortilla. Tightly roll each burrito, folding in the sides as you go to prevent spillage.
Store or Serve: Enjoy immediately or store them in the refrigerator for up to 2-3 days. For longer storage, wrap each burrito in tin foil and freeze for up to 3 months.
Storing & Reheating
Once cooled, you can store these breakfast burritos in an airtight container in the refrigerator for 2-3 days at room temperature. If freezing, wrap each burrito in tin foil and hold them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, you can reheat the burrito in a microwave for about 2 minutes or bake at 350°F until heated through, about 20-25 minutes. Just keep in mind that the texture might be less crispy after freezing, but a quick toast in a skillet can revive the texture beautifully!
Chef’s Helpful Tips
- Don’t Skip the Maple Syrup: This small addition balances the rich flavors of sausage and adds a lovely glaze.
- Room Temperature Eggs: Using eggs at room temperature makes for creamier scrambled eggs, so take them out beforehand if possible.
- Cheese Varieties: Experiment with different cheese blends for unique flavors. Pepper jack can add a nice kick!
- Make-Ahead Strategy: Cook a large batch on the weekend and freeze half so you have an easy breakfast ready during busy weekdays.
These breakfast burritos are sure to become a favorite, whether on a busy morning or during a cozy brunch gathering. The flavors meld perfectly, and you can fill them with whatever you fancy!
Recipe FAQs
Can I make these breakfast burritos vegetarian?
Absolutely! Simply swap out the breakfast sausage for a plant-based version or add in more veggies like bell peppers and spinach instead.
How do I make this recipe dairy-free?
Easily! Use non-dairy milk in place of regular milk and substitute dairy cheese with a vegan cheese blend.
What can I add to the filling?
Customize your filling! You can add black beans for extra protein, different cheeses, or even various spices to jazz it up.
How do I reheat these burritos from frozen?
For best results, remove the burrito from the foil and microwave it on high for about 2-3 minutes, or bake in a preheated oven at 350°F for 25-30 minutes. Enjoy the freshly warmed flavors!
Start your mornings off right with this breakfast burrito recipe (make-ahead or fresh). Its simplicity and flavor make it a winning choice for anyone wanting a hearty breakfast that can be enjoyed anytime. Don’t hesitate to experiment with the fillings and enjoy every bite!
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📖 Recipe Card
Breakfast Burrito Recipe (Make-Ahead or Fresh)
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10 burritos 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Description
This Breakfast Burrito is bursting with flavor! With hearty potatoes, scrambled eggs, and savory sausage, it’s perfect for quick meals or lazy weekends.
Ingredients
- 3 cups cubed golden potatoes, ½ inch cubes
- ½ medium white onion, diced
- 1.5 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ¾ teaspoon chili powder
- 10 large eggs
- ¼ cup milk, any kind
- ¼ teaspoon sea salt
- 1 tablespoon olive oil
- ½ cup shredded cheddar jack cheese
- 1 lb. ground breakfast sausage
- 2 tablespoons maple syrup
- 1.5 cups shredded cheddar jack cheese
- 8–10 large tortillas
Instructions
- Heat a large skillet or cast-iron skillet over medium/high heat.
- Add the cubed potatoes and diced onion, coating with olive oil and seasoning with Italian seasoning, sea salt, and chili powder.
- Brown the potatoes for 3-4 minutes, then lower the heat to medium/low, cover, and cook until fork-tender for about 10-15 minutes.
- In a separate skillet, cook the ground breakfast sausage over medium/high heat, breaking it up and adding the maple syrup until fully cooked. Remove and set aside.
- In a large bowl, whisk together the eggs and milk, then add in ¼ teaspoon sea salt and whisk again.
- Using the skillet from the sausage, heat over medium/high heat, add olive oil, and once fragrant, pour in the egg mixture.
- Allow the eggs to partially set around the edges, folding them toward the center for 2-3 minutes. Add the cheeses, continue folding until fully cooked, and remove from heat.
- On a clean surface, lay out tortillas and evenly distribute the potato, egg, sausage, and cheese mixture in the center of each tortilla. Tightly roll each burrito.
- Store in the refrigerator for up to 3 days or wrap in foil and freeze for up to 3 months.
Notes
To prevent the tortillas from tearing, warm them slightly before filling.
Feel free to customize the filling with your favorite vegetables or spices.
These burritos are great for meal prep; just reheat when needed.
Nutrition
- Serving Size: 1 burrito
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg
