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A stack of breakfast burritos with another burrito half leaning on the side.
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5 from 1 vote

Homemade Breakfast Burritos with Potatoes

Breakfast burritos with potatoes and veggies can be made ahead of time for a quick go-to healthy and nutritious breakfast in the morning.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, brunch
Cuisine: American
Allergy: Nut Free, Sugar Free
Servings: 6 burritos
Calories: 784kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 6 flour tortillas
  • 1 lb sausage meat remove from casings, if any
  • 3 medium potatoes grated
  • 6 large eggs
  • 3 Tbsp olive oil
  • sea salt to taste
  • black pepper to taste
  • 8 oz cream cheese
  • 2 medium avocados pitted and diced
  • 2-3 medium tomatoes chopped
  • 1 small red onion chopped
  • fresh parsley chopped

Instructions

  • Heat a large skillet over medium heat. Add 1 Tablespoon olive oil and sausage meat. Cook for 10 minutes, stirring occasionally. Transfer cook meat into a small bowl.
    3 Tbsp olive oil, 1 lb sausage meat
    cooked beef in a skillet.
  • Peel and grate the potatoes. 
    3 medium potatoes
    grated raw potato in a bowl.
  • In the same pan as the sausage add potatoes and cook until golden brown, stirring consistently. Remove potatoes with cooked meat into a small bowl. 
    3 medium potatoes
    hash browns cooking in a black pan.
  • In a separate bowl, whisk the eggs and add them to the same pan you used for the potatoes and meat. Season with salt and pepper. Stirring occasionally, cook the scrambled eggs. 
    6 large eggs, sea salt, black pepper
    eggs scrambled and cooked in a pan.
  • Chop tomatoes, fresh parsley, red onion, and avocados. 
    2-3 medium tomatoes, 1 small red onion, fresh parsley, 2 medium avocados
    a cutting board with chopped tomatoes red onion avocado and parsley.
  • Spread cream cheese over in the center of each flour tortilla. 
    6 flour tortillas, 8 oz cream cheese
    a tortilla with cream cheese in the center spread out.
  • To assemble, place eggs over cream cheese, then place potatoes, meat and veggies. 
    a tortilla with all of the burrito toppings in the center.
  • Fold the sides of the tortilla, then roll up burrito style. Repeat with remaining tortillas.
    two wrapped burritos.
  • Heat up a clean medium skillet on medium-low, and warm each tortilla on both sides, until lightly browned. 
    two burritos toasting in a black pan.

Notes

  • You can make the burritos ahead of time, and keep in the fridge for up to 3 days, before cooking them through. 
  • Also can be kept in the freezer for up to 6 months. 
  • Serve with chunky salsa or sour cream. 

Nutrition

Calories: 784kcal | Carbohydrates: 43g | Protein: 26g | Fat: 57g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 279mg | Sodium: 903mg | Potassium: 1144mg | Fiber: 8g | Sugar: 5g | Vitamin A: 935IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 4mg