Savory Breakfast Burritos
35 min
|
easy
Recipe by Eunice
Introduction
These savory breakfast burritos are my power move for busy weekdays, road trips, or a no-fuss brunch that still feels like a treat.
Fluffy eggs, melty cheddar, crispy potatoes, sweet red bell pepper, and smoky breakfast sausage get tucked into warm flour tortillas and seasoned like you mean it, so every bite hits.
Inspired by the memorable burritos we ordered from La Consentida in Tulum in November 2021, this version is hearty, portable, and perfect with salsa and avocado on the side.
Ingredients (4 servings)
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Ingredients
- 4 large flour tortillas large flour tortillas 4 ct
- 8 large eggs large eggs 8 ct
- ⅓ cup whole milk whole milk 2.64 fl oz
- 1½ cups shredded cheddar cheese shredded cheddar cheese 7.5 oz
- 1½ cups Russet potatoes, diced, cooked Russet potatoes 0.57 lb
- ½ cup red bell peppers, diced red bell pepper 0.25 ct
- 1 cup fresh breakfast sausage fresh breakfast sausage 0.44 lb
- salt (to taste) salt
- freshly ground black pepper (to taste) black peppercorns (for freshly ground black pepper)
For Serving
- medium chunky red salsa medium chunky red salsa 8 oz
- avocados avocado 1 ct
How to Make Savory Breakfast Burritos
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Prep the station
Set out a large nonstick skillet, a second skillet or griddle for toasting, a bowl for eggs, and a warm plate for holding fillings because control is everything.
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Crisp the cooked potatoes
Heat 1 tablespoon oil over medium heat, add cooked diced potatoes with a pinch of salt, pepper, and paprika, and fry until golden and crisp on the edges, then move to the warm plate.
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Brown the sausage
Cook breakfast sausage over medium heat, breaking it up until browned and cooked through, then season lightly with black pepper and scrape it onto the warm plate while keeping the flavorful drippings in the pan.
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Soften the peppers
Add the red bell peppers to the sausage drippings and saute until tender and glossy, then slide them onto the plate with the potatoes and sausage so nothing gets soggy in the pan.
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Whisk the eggs like you mean it
Whisk eggs with milk, a solid pinch of salt, black pepper, and a tiny pinch of chicken bouillon powder if you use it, which gives the eggs that diner-level savoriness.
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Soft scramble the eggs
Lower the heat to medium low, add a dab of butter or oil, pour in eggs, and gently push curds from the edges toward the center until just set and still glossy, then pull them off heat slightly underdone since they will finish inside the burrito.
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Warm the tortillas
Warm each tortilla on a dry skillet or directly over a low flame for 10 to 15 seconds per side until pliable and lightly blistered so they do not crack when you fold.
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Assemble with intention
Lay a tortilla down, sprinkle a quarter of the cheese in a line, add potatoes, sausage, peppers, and eggs, then top with a little more cheese because that cheese is your glue.
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Fold and seal
Fold the sides in, roll tight from the bottom, tuck as you go, and place seam side down.
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Toast for crunch
Set the burritos seam side down on a lightly oiled skillet over medium heat until the seam seals and the tortilla turns golden, then flip once to crisp the other side for that irresistible crunch.
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Serve
Plate with salsa and sliced avocado, add a squeeze of lime if you like brightness, and eat while the cheese is molten and the eggs are still velvety.
Substitutions
- Swap sausage with chorizo or soy chorizo
- Fresh Mexican chorizo brings deep chili spice and a juicier bite, while soy chorizo gives the same punchy flavor with a lighter feel and keeps the burrito rich without extra fat.
- Use sweet potatoes or tater tots for the spuds
- Sweet potatoes add caramelized edges and a touch of sweetness that plays beautifully with salty cheese, while smashed crisped tater tots give maximum crunch and hold up like champs.
- Cheddar to pepper jack or Oaxaca
- Pepper jack adds gentle heat and creaminess for a saucier melt, while Oaxaca melts into long, stretchy pulls that make every bite feel like a diner classic upgraded.
Tips
- Season in layers
- Salt and pepper the potatoes, the sausage, and the eggs separately so each component tastes good on its own and the final burrito does not need rescuing.
- Keep eggs tender
- Cook eggs on low heat and pull them when they are just shy of done so they stay custardy after the pan-to-tortilla transfer.
- Cheese as adhesive
- A little cheese both under and over the fillings melts into the tortilla and locks everything in place which prevents the dreaded filling slide.
- Tortilla temperature matters
- Warm tortillas are flexible and forgiving which means tight rolls and no cracks.
- Crisp then rest
- After toasting the burritos, rest them 1 minute before cutting so the cheese sets slightly and the halves stay neat.
- Make ahead like a pro
- Cool fillings completely, assemble, wrap tight in foil, and refrigerate up to 3 days or freeze up to 2 months for grab-and-go breakfasts that still taste freshly made.
Nutrition Facts *
| Energy | 933 | kcal |
|---|---|---|
| Protein | 49 | g |
| Total Fat | 56 | g |
| Carbohydrates | 59 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the burritos from getting soggy?
- Fully cook out moisture from peppers, keep eggs slightly under but not wet, and toast the tortilla which creates a barrier that resists steam.
- My tortillas keep cracking, what am I doing wrong?
- They are cold or dry, so warm them right before filling and use fresh, pliable tortillas or lightly steam them in a damp towel for 20 seconds in the microwave.
- Can I make these vegetarian?
- Yes, swap sausage for beans or soy chorizo and season with smoked paprika and a pinch of cumin so you keep that savory depth.
- What is the best way to reheat?
- If refrigerated, reheat wrapped in foil at 350 F for 12 to 15 minutes, then unwrap and crisp in a skillet for 1 to 2 minutes per side so the tortilla stays lively.
- How do I freeze and reheat from frozen?
- Freeze tightly wrapped burritos, then bake at 350 F wrapped in foil for 35 to 45 minutes until hot, and finish in a skillet to bring back crunch.
- My burrito tastes flat, how can I fix it?
- Add a pinch of salt, a squeeze of lime, and a spoon of salsa, and do not be shy with black pepper because acidity and seasoning wake everything up.
Serving Suggestions
Hot salsa roja and creamy avocado are classic, but a spoonful of garlicky sofrito or a dusting of smoked paprika turns the whole thing into a Manhattan diner meets abuela mashup.
I love it with strong coffee and orange slices, or go bold with pickled jalapenos and cilantro for a bright, crunchy finish that cuts through the melty richness.
More pairings:
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