Free recipe Mexican-American

Breakfast Burritos

Name: Breakfast Burritos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican-American
Ingredients: 1 lb russet potatoes, scrubbed and cut into 1/2-inch dice; 2 tbsp neutral oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1 tsp kosher salt, divided; 1/2 tsp black pepper; 1 lb bulk breakfast sausage; 1 jalapeno, seeded and minced; 10 large eggs; 1/4 cup whole milk; 2 tbsp unsalted butter; 6 oz sharp cheddar cheese, shredded, about 1 1/2 cups; 6 large flour tortillas, 10-inch; 1/2 cup salsa, plus more for serving; 1/4 cup cilantro, chopped; sour cream, for serving

Flour tortillas packed with crispy potatoes, sausage, soft scrambled eggs and melted cheddar, then toasted until sealed. Freezer-friendly.

By Marisol Vance, Founder & Head of Recipe Development Published July 20, 2026

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Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Level: Easy

A great breakfast burrito is all about layers that each hold their own: crisp, well-seasoned potatoes, browned sausage with a little jalapeno heat, and eggs scrambled just until soft. Cheddar melts into everything and helps hold the filling together.

The final step is the one people skip, and it matters. Toasting the rolled burrito seam side down in a dry skillet seals it shut and gives the tortilla a golden, slightly crisp shell.

Make a full batch on Sunday and freeze the extras for grab-and-go mornings all week. Serve with sour cream, extra salsa and a few slices of avocado on the side.

Crispy potatoes in every bite
Toasted, sealed tortilla
Freezes for busy mornings

Directions

Pat the diced potatoes dry with a towel so they brown well.
Heat the oil in a large skillet over medium-high heat. Add the potatoes, smoked paprika, garlic powder and 1/2 tsp salt. Cover and cook for 5 minutes, then uncover and cook, stirring occasionally, until browned and tender, about 10 minutes more. Transfer to a bowl.
In the same skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through, 7 to 8 minutes. Add the jalapeno for the last 2 minutes. Drain off excess fat and transfer to another bowl.
Whisk the eggs, milk, remaining 1/2 tsp salt and the pepper until evenly combined.
Wipe out the skillet, melt the butter over medium-low heat and add the eggs. Stir gently with a silicone spatula until soft curds form and the eggs are just set but still glossy, 4 to 5 minutes. Remove from the heat.
Warm the tortillas one at a time in a dry skillet or wrapped in a damp towel in the microwave until soft and pliable.
Lay a tortilla flat and sprinkle about 1/4 cup cheddar down the center. Top with a portion of potatoes, sausage and eggs, then a spoonful of salsa and some cilantro.
Fold in the sides of the tortilla, then roll it up tightly away from you, tucking the filling in as you go. Repeat with the remaining tortillas and filling.
Toast the burritos seam side down in a dry skillet over medium heat until golden and sealed, about 2 minutes per side.
Serve warm with sour cream and extra salsa.

Test-kitchen tips

To freeze, cool the toasted burritos completely, wrap each in foil and freeze for up to 3 months. Reheat unwrapped in a 375 degrees F oven for 25 to 30 minutes, or microwave in a damp paper towel and finish in a skillet.
Pull the eggs off the heat while they still look slightly wet. They keep cooking inside the warm burrito and stay tender.
Swap the sausage for chorizo or crumbled bacon, or leave it out and add black beans and roasted poblanos for a meatless version.