Breakfast Burritos
Easy 30-Minute Breakfast Burrito Recipe with Optional Everyday Heat.
These breakfast burritos are the perfect portable meal, packed with scrambled eggs, potatoes, sausage, and cheese. They're hearty, simple to make in a batch, and freeze beautifully for easy weekday mornings.
Prep Time: 15 minutes Cook Time: 15 minutes
Total Time: 30 minutes Servings: 4
Ingredients
4 large flour tortillas (burrito size)
1 tablespoon oil (vegetable or canola)
1 cup diced potato (about 1 medium Russet or Yukon Gold)
1/2 cup diced onion
1/2 pound breakfast sausage, crumbled
6 large eggs
1/4 cup milk
Salt and black pepper to taste
1 cup shredded cheddar or Monterey Jack cheese
Optional: 1 tablespoon Blazing Citrus Medium Sauce
For an optional kick of flavor, Heat It Up with Eleven Eleven Sauce: a tablespoon of Blazing Citrus Medium mixed right into the egg and potato filling adds a balanced, spicy depth without overwhelming the other ingredients.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. Cook the potatoes. Heat oil in a large skillet (or black cast iron skillet) over medium heat. Add diced potatoes and cook, stirring occasionally, for 8–10 minutes, until tender and lightly browned. Add the diced onion in the last 3 minutes of cooking. Remove potatoes and onions from the skillet and set aside.
2. Brown the sausage. In the same skillet, add the crumbled sausage. Cook over medium heat, breaking it up with a spoon, until fully browned. Drain off any excess grease and return the potatoes and onions to the skillet.
3. Scramble the eggs. Whisk the eggs and milk in a bowl, seasoning with salt and pepper. Pour the egg mixture over the sausage and potato mix in the skillet. If using, stir in the optional 1 tablespoon of Blazing Citrus Medium sauce now. Cook, stirring gently, until the eggs are scrambled and just set. Do not overcook.
4. Assemble the burritos. Lay a tortilla flat. Spoon a some of the egg and potato mixture into the center. Sprinkle with a quarter of the shredded cheese.
5. Roll and serve. Fold in the sides of the tortilla, then tightly roll it up from the bottom. Serve immediately, or grill briefly in a dry skillet for 1–2 minutes per side to warm the tortilla and melt the cheese.
Tips & Variations
Crispy Tortilla Finish: After rolling, place the burritos seam-side down in a hot, dry skillet for about 30 seconds, then lightly grill each side until golden and slightly crisp.
Veggie Boost: Add 1/2 cup chopped spinach or bell peppers when cooking the onions for added nutrients and color.
Rice Swap: For a Tex-Mex twist, replace the diced potatoes with 1 cup of cooked white rice.
Other Users Suggest
Replace: The breakfast sausage. New Measurement: 1/2 pound black beans, rinsed and drained. Why: Makes the recipe vegetarian-friendly and increases the fiber content.
Replace: The shredded cheddar cheese. New Measurement: 1/4 cup crumbled cotija cheese. Why: Adds a salty, distinctly Mexican flavor that holds up well for meal prep and freezing.
Storage, Reheat & Freeze
Storage (Pre-Rolled): Wrap individual, cooked, and cooled burritos tightly in foil or plastic wrap. Store in the refrigerator for up to 3 days.
Reheat: Unwrap from plastic. Reheat foil-wrapped burritos in a 350°F oven for 10–15 minutes, or remove foil and microwave for 1–2 minutes.
Freeze: Wrap cooled burritos tightly in foil, then place them in a freezer bag. Freeze for up to 3 months. Reheat directly from frozen (in foil) in a 400°F oven for 20–25 minutes.
Nutrition Facts (per serving)
Calories: 450 Protein: 24g Carbs: 45g Fat: 20g
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