Easy Breakfast Burritos With Turkey Sausage, Eggs and Crispy Potatoes
This breakfast burrito wraps crispy diced potatoes, browned turkey sausage, scrambled eggs, cheddar and salsa in a warm 10-inch flour tortilla. The recipe makes 4 large burritos in about 40 minutes, at roughly 710 calories and 38 g of protein each, and they freeze well for grab-and-go mornings.
Quick answer
Crisp 2 cups diced potatoes in oil (10 to 12 min), brown 1/2 lb turkey sausage (6 to 7 min), then scramble 8 eggs until fully set. Fill 4 warm flour tortillas with the potatoes, turkey sausage, eggs, 1 cup cheddar and 1/2 cup salsa, fold and roll. Total time: about 40 minutes. To freeze, cool the filling first and wrap each burrito tightly.
Easy Breakfast Burritos
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Breakfast Burrito Ingredients
- 2 tbsp canola or vegetable oil, divided
- 2 cups (300 g) diced russet potatoes, 1/2-inch dice
- 1/2 lb (225 g) turkey breakfast sausage, casings removed
- 8 large eggs
- 1/4 cup whole milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup (113 g) shredded cheddar cheese
- 4 large (10-inch) flour tortillas
- 1/2 cup salsa, plus more for serving
- 1/4 cup chopped fresh cilantro
How to Make a Breakfast Burrito
- Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add the potatoes in one layer and cook, stirring every few minutes, until golden and tender, 10 to 12 minutes. Move them to a plate.
- Add the turkey sausage to the same skillet and cook, breaking it into crumbles, until browned with no pink left, 6 to 7 minutes (turkey sausage is done at 165°F). Add it to the potatoes.
- Whisk the eggs, milk, salt and pepper. Add the remaining 1 tbsp oil to the skillet over medium-low heat, pour in the eggs and stir gently until they are fully set with no liquid egg left, 3 to 4 minutes.
- Warm the tortillas one at a time in a dry skillet for about 20 seconds per side, or stacked in the microwave for 30 seconds, until soft and pliable.
- Divide the potatoes, turkey sausage, eggs, cheddar, salsa and cilantro among the tortillas, keeping the filling in a line just below the center (about 1 heaping cup each).
- Fold in the sides, then roll up tightly from the bottom. Serve warm, seam side down, or toast the seam in the hot skillet for 1 minute to seal.
Nutrition Facts
Per burrito (1 of 4) (estimated)
- Calories: 710
- Total fat: 37 g
- Saturated fat: 13 g
- Cholesterol: 440 mg
- Sodium: 1580 mg
- Carbohydrates: 54 g
- Fiber: 4 g
- Sugar: 6 g
- Protein: 38 g
Estimated from USDA FoodData Central SR Legacy values for raw turkey sausage (FDC 174617), raw russet potato (FDC 170027), whole egg, whole milk, cheddar (FDC 173414), refrigerated flour tortillas at 72 g each (FDC 175037), salsa (FDC 174524), canola oil and cilantro. Extra salsa for serving is not included. Sodium varies by turkey sausage, tortilla and salsa brand.
Why This Easy Breakfast Burrito Recipe Works
Each filling is cooked on its own so nothing turns soggy. The potatoes go first and get time to brown, which drives off moisture before they meet the eggs. The turkey sausage browns in the same pan, and the eggs go in last over gentler heat so they set into soft but fully cooked curds. Warming the tortilla makes it flexible, so it wraps tightly instead of cracking.
How to Fold a Breakfast Burrito So It Stays Closed
- Lay the warm tortilla flat and place the filling in a line just below the center, leaving about 2 inches clear at each side.
- Fold the left and right sides over the ends of the filling.
- Lift the bottom edge up and over the filling, tuck it in tightly, then roll away from you.
- Rest it seam side down for a minute, or toast the seam in a hot skillet so it seals.
About 1 heaping cup of filling fits a 10-inch tortilla. Overfilled burritos split when you roll them.
Breakfast Burrito Fillings and Swaps
| Swap | Use instead | Notes |
|---|---|---|
| Turkey sausage | Turkey bacon, chicken sausage or diced smoked turkey | Cook poultry sausage to 165°F |
| Russet potatoes | Frozen diced hash browns | Add 3 to 4 minutes so they crisp |
| Cheddar | Pepper Jack or a Mexican cheese blend | Pepper Jack adds heat |
| Meat | 1 can (15 oz) black beans, drained and rinsed | Vegetarian breakfast burrito |
| Flour tortillas | Whole-wheat tortillas | Warm them well; they crack more easily |
Freezer Breakfast Burritos: Make Ahead and Reheat
Let the potatoes, turkey sausage and eggs cool before you fill the tortillas so steam does not soak them, but get everything into the fridge or freezer within 2 hours of cooking (1 hour if the kitchen is above 90°F). Wrap each breakfast burrito tightly in foil or plastic wrap and put them in a freezer bag. They keep their best quality for about 2 months frozen; in the fridge, use them within 3 to 4 days, as the FDA advises for leftover egg dishes.
| From | Method | Time |
|---|---|---|
| Fridge | Microwave, unwrapped, in a damp paper towel | 1 to 2 minutes, turning once |
| Frozen | Microwave, unwrapped, in a damp paper towel | 2 1/2 to 3 1/2 minutes, turning halfway |
| Frozen | Oven at 375°F, wrapped in foil | 30 to 35 minutes |
| Either | Dry skillet after microwaving | 1 to 2 minutes per side for a crisp tortilla |
Breakfast Burrito Nutrition
One burrito has about 710 calories, 38 g protein, 54 g carbohydrate and 37 g fat. The sodium, about 1580 mg, comes mostly from the turkey sausage, tortilla, cheddar and salsa, so a lower-sodium turkey sausage and salsa make the biggest difference. For a lighter breakfast burrito, use 6-inch tortillas and split the filling among 6, or swap half the cheese for extra salsa. Our guide to burrito nutrition facts compares other fillings.
What to Serve With Breakfast Burritos
Serve them with extra salsa, sliced avocado and fresh fruit. The same fillings also make a breakfast skillet if you want to skip the tortilla, and they fit well into a weekly meal prep plan.
Frequently Asked Questions
Can I make breakfast burritos ahead of time?
Yes. Cook and cool the filling, assemble and wrap the burritos, then refrigerate for up to 3 to 4 days or freeze for about 2 months.
Why does my tortilla tear when I roll a breakfast burrito?
Cold tortillas crack. Warm them in a dry skillet or the microwave until soft, and do not overfill.
Can I use frozen hash browns in this breakfast burrito recipe?
Yes. Frozen diced hash browns save prep time; cook them a few minutes longer so they crisp.
How do I keep freezer breakfast burritos from getting soggy?
Crisp the potatoes well, scramble the eggs until fully set, cool the filling before wrapping, and wrap each burrito tightly.
How many calories are in a breakfast burrito?
This one has about 710 calories per burrito. A smaller tortilla, less cheese and more vegetables bring it down.
Sources
- FDA: Egg safety
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage chart
- USDA FoodData Central
Featured photo: Unsplash
