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Loaded Breakfast Burritos

Big, hearty breakfast burritos packed with crispy potatoes, sausage, scrambled eggs, melted cheese, and two kinds of salsa - a large batch that never seems to leave leftovers.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 12 burritos
Course: Breakfast
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 12 flour tortillas soft taco or burrito size, about 10" in diameter
  • 1 lb bulk breakfast sausage we like Jimmy Dean Hot
  • 1 28 oz bag frozen cubed breakfast potatoes
  • 12-14 large eggs
  • 1 1/2 - 2 cups shredded cheese pepperjack if you can find it, otherwise cheddar jack or plain cheddar
  • 3 tbsp butter for frying the potatoes
  • 1/2 - 1 jar hot salsa we like Clint's Texas Hot or Frog Ranch Hot - use a medium-consistency salsa here, not a thick picante (it just coats everything) or anything too thin (it makes the burritos runny)
  • 1 jar Herdez Guacamole Salsa (medium) poured in a strip over the filling before rolling
Optional Add-Ins
  • chopped green chiles
  • diced onion and bell pepper or swap in potatoes O'Brien for the plain cubed potatoes
  • diced jalapeños

Equipment

  • Large Skillet

Method
 

  1. 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.
  2. 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.
  3. Add the potatoes back into the skillet with the sausage.
  4. Crack the eggs directly into the skillet and scramble everything together until the eggs are almost fully cooked.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Pour a moderate strip of guacamole salsa over the filling, about 2 tablespoons.
  10. 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.
  11. 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.
  12. Pull from the heat and enjoy!

Notes

Sausage can be swapped for bacon or ham, or any combination of the three - we prefer sausage since the flavors play so well with the salsa.
This recipe makes a big batch on purpose - between the family and the freezer, we almost never end up with leftovers. If you do have extras, wrap each burrito individually in foil or plastic wrap and freeze for up to 2-3 months. Reheat straight from frozen in the microwave, or unwrap and warm in a 350°F oven until heated through.
Feel free to scale this recipe up or down - just keep the ratio of about 1 egg per tortilla and you'll be in good shape.
🛒 Shop the gear I used in this recipe