Description

This breakfast burrito features tender potatoes, fluffy eggs, and savory sausage, making it a delicious choice for meal prep or a quick breakfast. You can enjoy these flavorful burritos fresh or save them for a busy morning. Homemade goodness like this never disappoints!

Ingredients

Scale

3 cups cubed golden potatoes, ½ inch cubes
½ medium white onion, diced
1.5 tablespoons olive oil
1 teaspoon italian seasoning
1 teaspoon sea salt
¾ teaspoon chili powder
10 large eggs
¼ cup milk, any kind
¼ teaspoon sea salt
1 tablespoon olive oil
½ cup shredded cheddar jack cheese
1 lb. ground breakfast sausage
2 tablespoons maple syrup
1.5 cups shredded cheddar jack cheese
8–10 large tortillas

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Instructions

Heat a large skillet over medium/high heat and add potatoes and onion. Coat with olive oil and seasonings, browning for 3-4 minutes. Reduce heat to medium/low, cover, and cook until fork-tender, about 10-15 minutes.
In a separate skillet, cook the sausage over medium/high heat, breaking it apart and adding maple syrup until fully cooked. Remove and set aside.
Whisk eggs and milk in a large bowl, adding salt afterwards.
Using the skillet from the sausage, add olive oil over medium/high heat and pour in the egg mixture. Let edges set, then fold in towards the center until fully cooked. Mix in cheese before removing from heat.
Lay out tortillas and distribute potatoes, egg mixture, sausage, and cheese evenly. Roll each burrito tightly.
Store in the refrigerator for 2-3 days or wrap in foil and freeze for up to 3 months.

Notes

Feel free to add extra veggies like bell peppers or spinach for more flavor and nutrition.
These burritos can be customized with different cheeses or spices according to personal preference.
For a spicier kick, add diced jalapeños or hot sauce to the egg mixture.

Nutrition

Serving Size: 1 burrito
Calories: 300
Sugar: 1g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 14g
Cholesterol: 215mg