Breakfast Burrito

Updated: May 5



I decided to whip up a batch of Breakfast Burritos to freeze to be ready for my family and me on busy mornings. Breakfast Burritos are perfect to-go food and are filling enough to keep you going until lunchtime. They are fun to make and even better to eat. I like to fill mine with fluffy scrambled eggs, cooked sausage, cheese, potatoes, beans, and some veggies. Since I pop these in the freezer, I don't add any salsa until I serve them. To heat, each one takes about 3 minutes in the microwave, and they are piping hot -then I like to take another minute or two and toast them up in a pan.


Ingredients for Breakfast Burrito:

10 servings


1 pound breakfast sausage, casing removed

1 dozen eggs

1/3 cup whole milk

1 bag OreIda O'Brien Potatoes

1 can black beans, rinsed and drained

1/3 cup canola oil

2 cups grated cheese like a Mexican Blend, or Cheddar

1 cup grape tomatoes,diced

1/2 -3/4 cup thinly sliced scallions

10 flour tortillas

cooking spray


Time-Saving Tip: Prepare Burritos and freeze for 1-2 months.


Let's see what we need.

We're ready to cook.


Saute the sausage in a non-stick skillet until brown. Transfer the meat to a paper-towel lined plate.


Wipe out the pan and add the oil and potatoes. Cook for about 10 minutes until golden.


Whisk the eggs and the milk. Coat a non-stick pan with cooking spray and add the egg mixture. Gently cook over low heat, pushing the eggs into the center of the pan forming clouds. When eggs are set but not dry, remove them from the heat.


Place the tortillas on a flat surface. Evenly divide the beans and place them in the center of the tortillas. Then top with the potatoes, sausage, eggs, cheese, tomatoes, and scallions; season with salt and pepper. Fold the shorter sides in over the filling, then cover with the part of the tortilla closest to you and roll. If not serving right away - Wrap each burrito individually in foil and freeze.


To serve - If the burrito is frozen, wrap it in a paper towel and microwave for 3 minutes. Coat a non-stick pan with cooking spray. Place each burrito seam side down and cook over low heat until golden. Turn over and continue cooking until the second side is cooked.


They're ready! Breakfast Burritos are so delicious. They are packed with so many goodies, and I love that I can make a bunch and store them in my freezer. Once you give these a try, you will be hooked.

Enjoy!


Breakfast Burrito:

10 servings


  • 1 pound breakfast sausage, casing removed

  • 1 dozen eggs

  • 1/3 cup whole milk

  • 1 bag OreIda O'Brien Potatoes

  • 1 can black beans, rinsed and drained

  • 1/3 cup canola oil

  • 2 cups grated cheese like a Mexican Blend, or Cheddar

  • 1 cup grape tomatoes,diced

  • 1/2 -3/4 cup thinly sliced scallions

  • 10 flour tortillas

  • cooking spray

  • Saute the sausage in a non-stick skillet until brown. Transfer the meat to a paper-towel lined plate.

  • Wipe out the pan and add the oil and potatoes. Cook for about 10 minutes until golden.

  • Whisk the eggs and the milk. Coat a non-stick pan with cooking spray and add the egg mixture. Gently cook over low heat, pushing the eggs into the center of the pan forming clouds. When eggs are set but not dry, remove them from the heat.

  • Place the tortillas on a flat surface. Evenly divide the beans and place them in the center of the tortillas. Then top with the potatoes, sausage, eggs, cheese, tomatoes, and scallions; season with salt and pepper. Fold the shorter sides in over the filling, then cover with the part of the tortilla closest to you and roll. If not serving right away - Wrap each burrito individually in foil and freeze.

  • To serve - If the burrito is frozen, wrap it in a paper towel and microwave for 3 minutes. Coat a non-stick pan with cooking spray. Place each burrito seam side down and cook over low heat until golden. Turn over and continue cooking until the second side is cooked.

  • Time-Saving Tip: Prepare Burritos and freeze for 1-2 months.