Easy Breakfast Burritos with Potatoes
This easy breakfast burritos recipe features tender scrambled eggs, savory sausage, golden brown potatoes, green chiles and cheddar cheese, plus freezing and reheating directions.
Equipment
- cooking spatula
- slotted spoon
- large skillet
- Sharp knife
- Cutting board
- potato peeler
- large nonstick skillet
- medium bowl
- mixing spoon
Ingredients
- 12 ounces breakfast sausage
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 2 large potatoes peeled and cut in 1/3-inch dice
- 1/2 medium onion chopped
- 1 4 ounce can diced green chiles undrained
- 12 eggs
- 1 1/2 cups shredded cheese (plus extra for optional garnish)
- 8 flour tortillas
- salt and pepper to taste
- chopped lettuce and tomato (optional garnish)
Instructions
- Brown the sausage in a large skillet over medium heat, breaking it up with a spatula as it cooks When the sausage is cooked and browned, remove it with a slotted spoon, drain it on paper towels and crumble it when cooled; reserve.
- Return the large skillet to the stove and add 1/2 chopped onion to the sausage drippings. Cook until the onion is tender and translucent, stirring occasionally. Add the green chiles and cook until hot and bubbling, 1 to 2 minutes. Remove from heat and reserve.
- Heat the butter and olive oil in a large nonstick skillet over medium heat until the butter melts. Add the potatoes and sauté them over medium heat, turning occasionally, until golden brown. Remove the potatoes using a slotted spoon (leaving the remaining butter/oil mixture in the pan) and transfer to a large bowl.
- Beat the eggs in a mixing bowl until well combined: Return the large nonstick skillet to the stove and turn the heat up to medium-low. Add the eggs and cook, stirring, just until scrambled.
- Add the eggs to the large bowl along with the onion-chile mixture and the crumbled sausage. Stir gently and add 1 cup of the shredded cheese. Stir just until ingredients are distributed.
- Warm the tortillas (I just heat them in the microwave on “high” for ten seconds) and place one in the middle of a work surface. Add about 1/8 of the filling, and sprinkle with a tablespoon of shredded cheese. Roll each burrito up tightly. Serving suggestion: Cut each burrito in half and garnish with chopped lettuce, chopped tomato and cheese. Makes 8 burritos.
Notes
Storing directions: Store the burritos, tightly wrapped in foil, for up to 3 days in the refrigerator.
Reheating in stove: Leave the foil on and place on a baking sheet. Preheat the oven to 350 degrees F. Heat for about 10 minutes or until evenly heated through, turning once during cooking.
Reheating in microwave: Remove the foil and wrap the burrito loosely in a microwave-safe paper towel or piece of parchment paper and place on a microwave-safe plate. Heat on High power for 30 seconds. Turn over and heat on High for 30 more seconds. Check the center of the burrito and heat for another 30 second stint or two, if necessary, until the burrito is hot in the middle.
Freezing burritos: Wrap each burrito in parchment paper. Cool in the refrigerator, then transfer to the freezer and store in a zip-top freezer bag.
Reheating a frozen burrito: Leave it wrapped in the parchment paper and put it on a microwave safe plate. Heat at 30% power for about a minute and a half. Turn it over and heat at 100% (High) power for about a minute. Check the center of the burrito and heat for another 30 second stint or two, if necessary, until the burrito is hot in the middle.
Nutrition
Serving: 1burritoCalories: 454kcalCarbohydrates: 27gProtein: 23gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 296mgSodium: 787mgPotassium: 499mgFiber: 2gSugar: 2gVitamin A: 593IUVitamin C: 9mgCalcium: 205mgIron: 3mg
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