Description

These Breakfast Burritos with Potatoes are a delightful start to your day! Packed with savory sausage, wholesome eggs, and melted cheese, they make for a satisfying and easy meal for anyone looking to whip up something delicious at home.

Ingredients

Scale

2 Tbsp butter, plus 1 teaspoon divided use
1 cup cubed hash brown potatoes (frozen, thawed if necessary)
1 small red bell pepper, seeded and finely diced
1/2 lb mild pork breakfast sausage
1 tsp dark chili powder
1/2 tsp garlic salt or plain salt
1/2 tsp onion powder
1/2 tsp black pepper or cayenne (adjust to taste)
1/2 tsp ground cumin
4 large eggs
1 Tbsp sour cream
1 1/2 cups shredded cheddar cheese
1 cup baby spinach leaves (additional as needed)
4 medium green onions, thinly sliced on the bias
4 10-inch flour tortillas, warmed
1 Tbsp vegetable oil
Sour cream, salsa, or pico de gallo for serving

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Instructions

Melt 2 tablespoons of butter in a nonstick skillet over medium-high heat.
Add the cubed hash brown potatoes and diced bell pepper. Cook for 2-3 minutes or until they start to soften.
Add the sausage, chili powder, garlic salt, onion powder, black pepper, and cumin to the skillet. Mix well and cook for 5-7 minutes until the sausage is no longer pink. Drain excess fat and remove the mixture to a plate.
In a small bowl, whisk together the eggs and sour cream. Add the reserved teaspoon of butter to the skillet.
Pour in the egg mixture and cook over medium heat, gently lifting portions with a spatula to allow uncooked eggs to flow underneath. Cook for 2-3 minutes until eggs are set.
Assemble the burritos by dividing 3/4 cup of shredded cheddar cheese among the center of each tortilla, topping with 1/4 cup of spinach leaves.
Spoon 1/4 of the hash brown-sausage mixture over the spinach, followed by 1/4 of the cooked scrambled eggs. Top with sliced green onions and remaining cheese.
Fold the edges of the tortillas over the fillings, slightly overlapping, and roll up from the bottom to enclose the filling. Ensure the seam is on the bottom.
Heat vegetable oil in a clean skillet and fry each burrito seam-side down until golden brown on both sides, turning for even browning.
Serve immediately with your choice of salsa, pico de gallo, hot sauce, or sour cream.
For air-fried burritos, spray them with cooking spray, place seam-side down in the air fryer basket, and cook at 360°F for 4-6 minutes, turning halfway through.

Notes

Feel free to customize the fillings with your favorite vegetables or add extra spices for a kick.
These burritos can be made ahead and frozen for a quick breakfast option later.

Nutrition

Serving Size: 1 burrito
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 3g
Protein: 20g
Cholesterol: 180mg