Breakfast Burritos With Scrambled Eggs, Cheese, Potatoes, and Fillings

Quick Recipe Version (TL;DR)

• Yield: 6 large breakfast burritos
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb (454 g) Yukon Gold potatoes, cut into 1/2-inch dice
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp smoked paprika
• 8 oz (225 g) breakfast sausage or 1 1/2 cups (225 g) diced bell pepper + onion mix
• 6 large eggs
• 2 tbsp milk
• 2 tbsp unsalted butter
• 1 1/2 cups (150 g) shredded cheddar or Monterey Jack
• 6 (10-inch) flour tortillas

Do This

• 1. Cook diced potatoes in oil with salt, pepper, and smoked paprika until browned and tender (12–15 minutes).
• 2. Brown sausage (or sauté vegetables) in the same skillet (5–7 minutes).
• 3. Scramble eggs low and slow with butter and a splash of milk (4–6 minutes).
• 4. Warm tortillas in a dry skillet (20–30 seconds per side) or microwave (30–45 seconds).
• 5. Fill each tortilla with potatoes, eggs, meat/veg, and cheese.
• 6. Roll tightly into burritos; toast seam-side down in a skillet until golden (1–2 minutes per side).
• 7. Serve hot with salsa (optional).

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Why You’ll Love This Recipe

• Hearty and satisfying: Crispy potatoes, fluffy eggs, and melty cheese make a true breakfast that sticks with you.
• Flexible: Choose sausage/bacon/ham, or go veggie-heavy without changing the method.
• Great for meal prep: Wrap, chill, or freeze for quick breakfasts all week.
• Home-cook friendly: No special equipment—just a skillet and a spatula.

Grocery List

• Produce: 1 lb Yukon Gold potatoes; 1 bell pepper (optional); 1/2 yellow onion (optional); 2 cups baby spinach (optional); cilantro or green onions (optional); limes (optional)
• Dairy: 6 large eggs; milk; unsalted butter; 1 1/2 cups shredded cheddar or Monterey Jack; sour cream (optional)
• Pantry: 6 (10-inch) flour tortillas; olive oil; kosher salt; black pepper; smoked paprika; salsa or hot sauce (optional)
• Meat (optional): 8 oz breakfast sausage or 8 slices bacon or 6 oz diced ham

Full Ingredients

Potatoes

• 1 lb (454 g) Yukon Gold potatoes, cut into 1/2-inch dice (no need to peel if well-scrubbed)
• 2 tbsp olive oil, divided
• 3/4 tsp kosher salt, divided
• 1/4 tsp black pepper, divided
• 1/2 tsp smoked paprika
• 2 tbsp water (for steaming the potatoes to tenderness)

Choose Your Filling (pick one option)

• Meat option A (sausage): 8 oz (225 g) breakfast sausage (pork, turkey, or chicken)
• Meat option B (bacon): 8 slices bacon, chopped (about 8 oz / 225 g)
• Meat option C (ham): 6 oz (170 g) diced ham
• Vegetable option: 1 cup (150 g) diced bell pepper + 1/2 cup (80 g) diced yellow onion, plus 2 cups (60 g) baby spinach (stir in at the end)

Eggs and Cheese

• 6 large eggs
• 2 tbsp milk
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp (28 g) unsalted butter
• 1 1/2 cups (150 g) shredded cheddar or Monterey Jack (or a blend)

Tortillas and Serving (optional but recommended)

• 6 (10-inch / burrito-size) flour tortillas
• 1/2 cup salsa (or pico de gallo)
• 1/3 cup sour cream
• 2 tbsp chopped cilantro or sliced green onions
• Hot sauce, to taste

Step-by-Step Instructions

Step 1: Set up your station

Gather all ingredients and set out a large plate or tray for finished fillings. If you want to keep everything hot while you assemble, preheat the oven to 200°F (95°C) and place a sheet pan inside.

Tip: Shred the cheese now so it melts quickly when it hits the warm eggs and potatoes.

Step 2: Crisp and tender the potatoes

Heat a large skillet (12-inch works best) over medium-high heat. Add 1 1/2 tbsp olive oil. When the oil shimmers, add the diced potatoes, 1/2 tsp kosher salt, 1/8 tsp black pepper, and 1/2 tsp smoked paprika.

Cook for 8 minutes, stirring only every 1–2 minutes so the potatoes get browned spots. Add 2 tbsp water, cover with a lid, and cook 4 minutes to steam-tender the centers. Uncover and cook 2–3 minutes more until the moisture evaporates and the potatoes are crisp-tender. Transfer potatoes to a bowl.

Step 3: Cook your meat or sauté your vegetables

In the same skillet, add the remaining 1/2 tbsp olive oil if the pan looks dry.

If using sausage: Add 8 oz breakfast sausage and cook over medium heat for 5–7 minutes, breaking it up, until browned and cooked through (no pink remaining). Transfer to a bowl.

If using bacon: Add chopped 8 slices bacon and cook over medium heat for 7–9 minutes until crisp. Drain on paper towels. Carefully pour off excess fat, leaving about 1 tbsp in the skillet for flavor (or wipe the pan if you prefer lighter burritos).

If using ham: Add 6 oz diced ham and sauté over medium heat for 3–4 minutes until lightly browned at the edges.

If using vegetables: Add 1 cup diced bell pepper and 1/2 cup diced onion. Sauté over medium heat for 6–8 minutes until softened and lightly browned. Stir in 2 cups baby spinach for 30–60 seconds, just until wilted. Transfer to a bowl.

Step 4: Scramble the eggs low and slow

Wipe out the skillet if there are browned bits that might burn (a little is fine; it adds flavor). Reduce heat to low.

In a bowl, whisk together 6 eggs, 2 tbsp milk, 1/4 tsp kosher salt, and 1/4 tsp black pepper until fully blended. Add 2 tbsp butter to the skillet. Once melted, pour in the eggs.

Cook for 4–6 minutes, stirring gently with a spatula and scraping the bottom often. Stop when the eggs are soft and just set (they’ll finish cooking from residual heat and when you toast the burritos). Remove from heat.

Step 5: Warm the tortillas so they roll without tearing

Warm tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side, or wrap all tortillas in a damp paper towel and microwave for 30–45 seconds until warm and pliable.

If using the oven to keep things hot, you can stack warmed tortillas in foil on the sheet pan at 200°F (95°C).

Step 6: Assemble the breakfast burritos

Lay out a warm tortilla. Down the center (in a horizontal line), add the filling in this order for best melting and structure:

Per burrito (approximate): about 1/2 cup potatoes, about 1/2 cup scrambled eggs, about 1/4–1/3 cup meat or vegetables, and about 1/4 cup shredded cheese.

To roll: Fold in the left and right sides toward the center, then fold the bottom up and roll tightly away from you. Aim for a snug roll so it doesn’t fall apart when toasted.

Step 7: Toast for a golden, sturdy finish

Return the skillet to medium heat. Place burritos seam-side down and toast for 1–2 minutes, then flip and toast another 1–2 minutes until lightly golden and the cheese is fully melted. Work in batches if needed.

Serve immediately with salsa, sour cream, and hot sauce, or keep warm on the sheet pan in the 200°F (95°C) oven while you finish the rest.

Pro Tips

• Don’t overcook the eggs: Pull them when they’re still soft. They’ll finish cooking as the burrito is toasted and held warm.
• For crispier potatoes: Spread the diced potatoes in an even layer and stir less often during the first 6–8 minutes to build browning.
• Keep burritos from getting soggy: Let hot fillings steam off for 2–3 minutes before rolling, especially the potatoes and veggies.
• Cheese placement matters: Putting cheese against hot eggs helps it melt and “glue” the filling together.
• Batch cooking: Use two skillets if you have them—one for potatoes/meat and one for eggs—to cut total time.

Variations

• Southwest style: Add 1/2 cup (75 g) drained canned black beans and 1/2 cup (75 g) corn to the filling, plus a pinch of chili powder (1/2 tsp) in the potatoes.
• Extra-cheesy “queso” vibe: Swap 1/2 cup of the shredded cheese for 1/2 cup warm queso (add just before rolling, and don’t overfill).
• Lighter veggie burrito: Use the vegetable option, reduce cheese to 1 cup (100 g), and add 1/2 avocado sliced at serving (not for freezing).

Storage & Make-Ahead

Refrigerate: Wrap each burrito tightly in foil or parchment, then place in an airtight container. Refrigerate for up to 3 days.

Freeze: Let fillings cool to warm (not hot). Wrap burritos tightly in foil, then place in a freezer bag. Freeze up to 2 months. Label with the date.

Reheat from refrigerated: Microwave (unwrapped) on a plate for 90–120 seconds, flipping halfway, then crisp in a skillet over medium heat for 1–2 minutes per side.

Reheat from frozen: Remove foil. Microwave on 50% power for 4 minutes, then 100% power for 1–2 minutes until hot throughout (center should reach 165°F / 74°C). For a crisp exterior, toast in a skillet 2 minutes per side or bake at 375°F (190°C) for 18–22 minutes (place on a sheet pan, seam-side down).

Nutrition (per serving)

Approximate, based on using breakfast sausage and cheddar, and assuming 1 burrito per serving: Calories: 610; Protein: 28 g; Carbohydrates: 52 g; Fat: 33 g; Fiber: 4 g; Sodium: 980 mg.