Breakfast Burritos

Stuffed with melty cheddar cheese, softly scrambled eggs, creamy avocado, pork sausage and crispy potatoes, our homemade breakfast burrito recipe will turn any night owl into a morning person.

Breakfast Burritos Stuffed with melty cheddar cheese, softly scrambled eggs, creamy avocado, pork sausage and crispy potatoes, our homemade breakfast burrito recipe will turn any night owl into a morning person.

The Best Homemade Breakfast Burritos Can we let you in on a little secret? Homemade breakfast burritos are dead easy. In fact, is a breakfast burrito recipe really necessary? Well, obviously we think it is! Hear us out. True, anyone can take a few breakfast ingredients and toss them in a tortilla, but we want the best for you! Serve these classic, simple breakfast burritos with fresh Salsa Verde, Mexican Pinto Beans, lots of Pico de Gallo, and bacon! For another delicious & speedy breakfast recipe that’s easy to grab-n-go, try our Sausage and Cheese Breakfast Egg Muffins.

Ingredients 2 large russet potatoes, peeled and grated 1 pound ground breakfast sausage 6 large eggs, beaten 1 teaspoon sea salt ¼ teaspoon freshly cracked black pepper 2 tablespoons extra-virgin olive oil 4 green onions, chopped 6 (10-inch) flour tortillas 2 cups grated cheddar cheese 2 avocados, pitted and sliced ​​½ cup salsa ¼ cup minced fresh cilantro leaves Method Place the potatoes in a cheesecloth or clean kitchen towel and squeeze to remove as much moisture as possible.

Heat a large non-stick skillet over medium heat. Once the skillet is hot, add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a plate.

To the same skillet, add in the eggs and season with ½ teaspoon of the salt and the pepper. Using a rubber spatula stir the eggs slowly to scramble until the eggs are set but still wet, 1 to 2 minutes. Transfer to the plate with the sausage.

In a second large skillet, heat the olive oil over medium-high heat. Add the potatoes and spread out into an even layer, then seasoning with the remaining ½ teaspoon of salt. Cook undisturbed for 2 to 3 minutes, then flip and cook for another 2 to 3 minutes (it’s ok if the potatoes break up). Continue cooking, stirring occasionally, until the potatoes are browned and slightly crispy. Add the green onions along with the cooked sausage and scrambled eggs and stir to combine. Remove the skillet from heat.

Turn on the broiler. Add ½ cup sausage and ½ cup egg mixture to the center of each tortilla. Top each with ⅓ cup of the cheese, avocado slices, salsa, and cilantro. Working with one tortilla at a time, fold the ends over the filling and roll the tortilla until it overlaps over the filling to form a burrito. Add the burritos to a baking sheet, appear side down and broil until the tortillas are golden.

Cut the burritos in half, serve immediately