These Breakfast Burritos are filled with eggs, sausage, cheese, potatoes, and spinach these burritos a hearty delicious way to start your day. Enjoy these delicious burritos right away or store them in the fridge or freezer for an easy breakfast you can enjoy for days or months to come.
I love to prep breakfasts for the week on Sunday it saves me time in the mornings and it helps me stick to healthier choices and skip the Pop-Tarts. While meal prepping sounds like a chore it can be easy and convenient especially with recipes that are easy to make like these burritos or these English Muffin Breakfast Pizzas or this Sausage Breakfast Casserole.
How do you make Breakfast Burritos?
Ingredients:
- eggs
- potatoes
- sausage
- spinach
- cheddar Cheese
- tortillas (flour or whole wheat)
- salt and pepper
- salsa
Equipment:
- large skillet
- whisk
- spatula
- knife
- cutting board
- aluminum foil
- zip top freezer bag or other freezer safe container
Instructions:
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set it aside while prepping the potatoes.
- Wash potatoes and pat dry. Then chop the into one inch pieces. Place them chopped pieces on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake for 15-20 minutes or until they are fork tender.
- While the potatoes are baking, cook the breakfast sausage in a large skillet until no longer pink and cooked through. About 7-8 minutes. Transfer to a plate lined with paper towel. In the same skillet (or a new one if you prefer) cook the eggs by scrambling them, seasoned with salt and pepper.
- Remove the potatoes from the oven and let them cool slightly (1-2 minutes).
- Once the potatoes have cooled it is time to assemble your burritos. On a tortilla place spoonful potato pieces, a spoonful eggs and sausage and a tiny bundle of spinach. Next, add in the desired amount of cheese and salsa. (Note: If you are planning to freeze these breakfast burritos I recommend skipping the salsa as it can cause the burrito to become soggy when reheating. No one wants to eat a soggy burrito for breakfast, yuck!)
- To fold your burrito take in the 2 shortest sides holding them down with both hands. Then using your thumbs lift the open side over and begin rolling a tight roll.
- Finally, place seam side down in the skillet over medium heat for one to two minutes or until tortilla is golden brown.
Substitutions and Variations:
- Don’t like sausage? Try ham or bacon both are delicious in this recipe. Don’t like pork try using a turkey alternative.
- Want to make it vegetarian? Swap the pork sausage for a meatless sausage alternative.
- Another great option would be to swap for mushrooms, canned black beans (drained and rinsed from the can) or vegetarian refried beans.
- Looking for a lower carb choice? Skip the potatoes and double the eggs and sausage or add ham. Low carb tortillas are perfect for this recipe, too!
- Use the cheese of your choice. You really can’t go wrong with the cheese. I used cheddar but these would be great with Monterey Jack or Mozzarella.
- Want to add some spice? Add a 1/4 teaspoon red pepper flakes when scrambling the eggs.
Storing:
Refrigerator: Tightly wrap each burrito in foil or plastic wrap the place in a zip top bag or air tight container. Place in the fridge for up to five days. To reheat the burritos in the microwave remove foil and place in the microwave for 2 minutes then continue to reheat in 30 second increments until desired temperature. Or, Reheat in a skillet for 6-8 minutes flipping halfway or until crispy on both sides.
Freezer: If you are going to freeze the burritos wrap them in foil and place in a freezer bag squeezing out as much air as you can. Freeze for up to 3 months.To reheat thaw in the fridge overnight then microwave 2 minutes then continue to reheat in 30 second increments until desired temperature. To heat from frozen preheat oven to 350 then bake for around 10 minutes or until warmed through.
Weekend Brunch Serving Suggestions:
These burritos are prefect for weekday mornings when you are in a rush. BUT don’t overlook these as a great weekend brunch dish. Top them with more salsa and melty cheese. Serve with fresh chopped salad, chips and guacamole and a great cocktail like my Beer Margaritas or a Bloody Mary and you have a great brunch!
Happy Cooking Y’all!
Susanne
Breakfast Burritos
Ingredients
- 3 medium Yukon potatoes chopped into 1 inch pieces
- 2 tablespoons olive oil
- salt and pepper to taste
- 16 oz. sround breakfast sausage turkey or pork
- 10 large eggs beaten
- ½ cup salsa
- ½ cup cheddar cheese shredded
- 2 cups spinach leaves
Instructions
-
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set it aside while prepping the potatoes.
-
Wash potatoes and pat dry. Then chop the into one inch pieces. Place them chopped pieces on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake for 15-20 minutes or until they are fork tender.
-
While the potatoes are baking, cook the breakfast sausage in a large skillet until no longer pink and cooked through. About 7-8 minutes. Transfer to a plate lined with paper towel. In the same skillet (or a new one if you prefer) cook the eggs by scrambling them, seasoned with salt and pepper.
-
Remove the potatoes from the oven and let them cool slightly (1-2 minutes).
-
Once the potatoes have cooled it is time to assemble your burritos. On a tortilla place spoonful potato pieces, a spoonful eggs and sausage and a tiny bundle of spinach. Next, add in the desired amount of cheese and salsa. (Note: If you are planning to freeze these breakfast burritos I recommend skipping the salsa as it can cause the burrito to become soggy when reheating.)
-
To fold your burrito take in the 2 shortest sides holding them down with both hands. Then using your thumbs lift the open side over and begin rolling a tight roll.
-
Place seam side down in the skillet over medium heat for one to two minutes.
Freezer Instructions:
-
Wrap in foil and place in a freezer bag squeezing out as much air as you can. Freeze for up to 3 months.To reheat thaw in the fridge overnight then microwave 2 minutes then continue to reheat in 30 second increments until desired temperature. To heat from frozen preheat oven to 350 then bake for around 10 minutes or until warmed through.
Recipe Notes
Refrigerator: Tightly wrap each burrito in foil or plastic wrap the place in a zip top bag or air tight container. Place in the fridge for up to five days. To reheat the burritos in the microwave remove foil and place in the microwave for 2 minutes then continue to reheat in 30 second increments until desired temperature. Reheat in a skillet for 6-8 minutes flipping halfway or until crispy on both sides.
Freezer: If you are going to freeze the burritos wrap them in foil and place in a freezer bag squeezing out as much air as you can. Freeze for up to 3 months.To reheat thaw in the fridge overnight then microwave 2 minutes then continue to reheat in 30 second increments until desired temperature. To heat from frozen preheat oven to 350 then bake for around 10 minutes or until warmed through.
Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes
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