The beauty of these improvised homemade breakfast burritos is that they are great for breakfast or dinner. They are the perfect dinner to throw together.
I know it sounds like the 1980s, but I love breakfast burritos.
Most of the time the hunger is satisfied by stuffing scrambled eggs into soft tortillas, a drizzle of cheese and ketchup (did I get you?) and calling it good.
But sometimes, I get nostalgic for the Breakfast Burrito. The ultimate of all breakfast burritos. And fortunately, they’re no more work than the aforementioned throw together solution.
The beauty is that they are perfect for breakfast or dinner.
In fact, if I have to admit, it’s at the top of my list for quick and delicious meals that come to mind when I’ve forgotten or rearranged dinner plans or when I’m in a rush. I thought about what I had originally thought (does anyone else have that vacillation?).
Basically, you take these beautiful potatoes on the golden pan, add some creamy, soft eggs, flavorful sausage, lettuce, cheddar cheese, and a little spice, and wrap it all up in a soft tortilla.
Love, love, love. I think it should be renamed “My Favorite Burritos of All Time” because we eat these 5X more often for dinner than breakfast.
Zero complaints regardless of what they are called or when they serve. Oh, and a big plus is that I usually, double it up so I can wrap the extra burritos in plastic wrap and store them in the fridge (5 or more days) or freezer (a month or more) and take them out. Warm up quickly for a simple breakfast, lunch, dinner, snack or whatever!
My favorite breakfast burritos
Yield: 6 burritos
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Necessary materials
- ½ batch oil pan potatoes
- 1-2 tablespoons of oil
- 10 large eggs
- ¼ cup milk
- ½ tsp salt
- ¼ teaspoon pepper
- ½ pound breakfast/whole sausage
- 1 cup chopped fresh spinach
- 1 cup shredded cheddar cheese
- 6 burrito-sized tortillas
Instructions
- Stir in eggs, milk, salt and pepper. In a 12-inch nonstick pan (you can use the same one you used for the potatoes, just transfer the potatoes to a plate and use the pan as is – no need to wash it), make heat the oil over medium heat and add the whisk . Egg mixture. Cook the eggs over medium heat, stirring frequently, until soft and combined. Remove to a plate.
- Place the pan back over medium heat and add the sausage, 1/4 teaspoon salt, and a pinch of pepper. Break the sausage into bite-sized pieces with a spoon and cook until pink and cooked through. Drain fat if necessary (I like to use lean turkey sausage with no excess fat). Add the potatoes and eggs back to the pan with the spinach.
- Cook for 1-2 minutes until heated through.
- Add cheese and heat and stir until melted. Add salt and pepper to taste!
- Spoon egg mixture onto burrito and roll into burrito-style. Serve immediately with salsa, if desired, or wrap individually in plastic and refrigerate or freeze for an easy breakfast or dinner!
Note:
Sausage: I like to use lean turkey sausage here, but any type of sausage (cooked and crumbled) can be used interchangeably based on preference.
Make Ahead: These burritos can be individually wrapped in plastic wrap, stored in the refrigerator or freezer, and reheated as needed.
