This is the breakfast burrito recipe we actually make – not a dainty single-serving version, but a full production that feeds a crowd (or feeds you for a week, if you’re into that). Crispy potatoes, hot sausage, scrambled eggs, melted cheese, and two kinds of salsa get rolled up tight and toasted until golden. We almost never end up with leftovers, and once you make a batch, you’ll understand why.
These get made for everybody. I make them for the crew at work, a big batch for my wife’s co-workers, and a stack for my kids, so they’ve got a quick breakfast when they’re running late. One batch covers a lot of mornings.
Crispy potatoes, spicy sausage, fluffy eggs and melted cheese, all rolled tight and toasted until the outside is golden and crisp. They’re way more filling than a drive-thru breakfast burrito, and they freeze great.
Tips for the Best Breakfast Burritos
The salsa you use inside the burrito matters more than you’d think – stick with a medium-consistency hot salsa. Anything too thick (like a picante) just coats the filling instead of mixing in, and anything too thin makes the whole burrito soggy. Cook the mixture until it’s relatively dry before you start rolling, and add the cheese gradually so it melts in smoothly instead of leaving gooey pockets. And don’t skip toasting the burritos in a dry skillet at the end if you can help it – that golden, crispy crust takes them from good to great.
Loaded Breakfast Burritos
Ingredients
Equipment
Method
- Melt the butter in a large skillet over medium heat. Add the frozen potatoes and fry until crisp and heated through, then remove them from the skillet and set aside.
- In the same skillet, cook the sausage over medium-high heat until browned and slightly crisp. Don’t drain the fat – it adds flavor to everything that follows.
- Add the potatoes back into the skillet with the sausage.
- Crack the eggs directly into the skillet and scramble everything together until the eggs are almost fully cooked.
- Stir in the hot salsa and keep cooking until most of the extra liquid has evaporated – you want the mixture relatively dry, not soupy, or the burritos will turn out mushy.
- Add the shredded cheese a little at a time, stirring until it’s fully melted and incorporated with no cheese blobs. Once combined, turn off the heat.
- Warm the tortillas so they’re soft and pliable – a tortilla warmer works great, or microwave them on a plate covered with a damp paper towel for about a minute.
- Spoon about 1/2 to 2/3 cup of the egg mixture onto a tortilla in a line slightly off-center, leaving room to fold in the sides.
- Pour a moderate strip of guacamole salsa over the filling, about 2 tablespoons.
- Fold the sides in about an inch and a half, then roll the tortilla tightly over the filling, tucking as you go until the burrito is fully sealed.
- Optional but worth it: heat a dry skillet over medium to medium-high heat and toast the burritos, flipping every couple of minutes, until a nice golden crust forms.
- Pull from the heat and enjoy!
Notes
These freeze beautifully if you ever do end up with extras, which makes this one worth doubling for busy mornings down the road. Wrap them up, toss a batch in the microwave whenever you need one, and breakfast is basically solved for the week.
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