Breakfast Burritos to Go
These are breakfast burritos without a lot of adornment. And guess what? That's why they're so great. Sausage, potatoes, eggs, a few peppers and onions for good measure, and cheese—that's it!You can use this basic method to create whatever degree of amped-up breakfast burrito you’re in the mood for.
Servings: 12
Ingredients
For the Breakfast Potatoes
- 5 large red potatoes
- 2 tbsp. olive oil
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 1 tsp. kosher salt divided
- ½ tsp. ground black pepper divided
For the Burritos
- 1 lb. breakfast sausage
- 12 large eggs
- 1 tbsp. chopped chives
- 1 tsp. seasoned salt
- ½ tsp. ground black pepper
- 2 cup monterey jack cheese divided
- Cayenne pepper or hot sauce optional
- 12 burrito-sized flour tortillas 10-inch size
Instructions
- For the potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil over high heat then reduce heat to medium-low to simmer. Cook for 15-20 minutes until fork tender (but not too tender!) Remove from the pot and let cool. Once cool enough to handle, dice into 1-inch pieces and let cool completely.
- Heat a large, cast-iron skillet over medium-high heat. Add the olive oil, red and green bell peppers, and half of the salt and pepper. Cook until the edges are a teeny bit black, 8-10 minutes, then remove them from the skillet and set aside.
- Add the potatoes and remaining half of the salt and pepper to the skillet. Cook for about 10 minutes, stirring occasionally. Add the peppers back in the skillet. Stir and cook another 10 minutes until golden brown. Remove from the skillet and set aside.
- For the burritos: Return the same skillet to medium heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned, about 10 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, chives, seasoned salt, ground black pepper, and half of the cheese. If you’re feeling saucy, add some cayenne pepper or hot sauce for a little kick.
- Drain off some of the fat from the sausage, then add in the breakfast potatoes and stir to combine over low heat. Pour the egg mixture over the potato mixture. Cook over medium-low heat and turn them occasionally to cook. You don’t want to stir them too much or the potatoes will fall apart and become mushy.
- When the eggs are fully cooked, add the rest of the cheese and stir once more. Warm the tortillas and add some of the egg mixture (about 3/4 cup). Wrap them up and, if they need to be kept warm for a bit, wrap them individually in sheets of foil and hold them in a slow cooker on warm for up to 3 hours.
Notes
Tip: You can use frozen potatoes in place of cooked! You’ll need about 4 cups.
