Description

This Breakfast Burrito is loaded with cubed golden potatoes, savory sausage, and cheesy goodness. Perfect for a quick breakfast or meal prep, it’s easy to make and incredibly flavorful!

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. Add the potatoes and onion, coat with olive oil, and season with Italian seasoning, sea salt, and chili powder. Brown for 3-4 minutes.
Lower heat to medium/low, cover, and cook until the potatoes are fork-tender (about 10-15 minutes).
In a separate skillet, cook the sausage over medium/high heat. Break it apart and add maple syrup. Cook until done, then set aside.
In a bowl, whisk together eggs and milk, then add salt and whisk again.
Return to the skillet used for the sausage, add olive oil, and pour in the egg mixture.
Let the edges set, then gently fold the eggs towards the center for 2-3 minutes. Once partially cooked, add the cheese and fold until cooked through. Remove from heat.
On a clean surface, lay out tortillas and distribute potatoes, egg, sausage, and cheese evenly. Tight roll each burrito.
Store in the refrigerator for 2-3 days or freeze wrapped in foil for up to 3 months.

Notes

Feel free to customize fillings with your favorite ingredients like veggies or hot sauce.
For extra flavor, consider adding fresh herbs or spices to the eggs before cooking.
Burritos can be reheated in the microwave or oven for a quick meal.

Nutrition

Serving Size: 1 burrito
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 15g
Cholesterol: 210mg