Mexican Breakfast Burritos with Potatoes
Mexican Breakfast Burritos with Potatoes combine breakfast potatoes with cooked breakfast sausage, scrambled eggs, your favorite salsa and cheese, and avocado… all wrapped up in a soft flour tortilla. They’re loaded with flavor, healthy ingredients, and a great way to start a busy weekend!
👩🏻🍳 Tamara Talks – About Breakfast Burritos with Potatoes
While I lean towards low-carb recipes most of the time, Saturday mornings, I “throw caution to the wind,” and enjoy the carbs! So, we have a large flour tortilla filled with tender breakfast potatoes, soft scrambled eggs, salsa verde, and cooked breakfast sausage. Of course avocado and crumbled cotija cheese are always a welcome addition!
These yummy burritos do require a little bit of time to make, but a leisurely breakfast on the weekend is a welcome reprieve at Andersen casa, and a regular practice. If you make a big batch of breakfast potatoes, you may even have some leftovers, and then these come together rather quickly.
❤️ What We Love About this Burrito Recipe
- Loads of zesty Mexican flavor.
- Healthy, fresh ingredients.
- Easy to make!
- Inexpensive.
- Easy-to-find ingredients and standard equipment.
LET’S GET COOKING!
📋 Mexican Breakfast Burritos Ingredients
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- breakfast potatoes – I highly recommend making these easy Mexican breakfast potatoes. Alternatively, you could use hash browns and season them with the spice combination in the recipe.
- sausage – On photo day, I used turkey breakfast sausage. I have also used my homemade turkey chorizo, or lean chorizo bulk sausage from my market. Avoid chorizo in a tube. It’s mostly flavored fat.
- eggs – These burritos get big really fast. I do 1 egg per burrito. I scramble them soft rather than dry.
- salsa – I really love my Hatch green chile salsa verde in this burrito recipe, but I keep a jar of really good store-bought salsa verde in my refrigerator as well. You may prefer a pico de gallo or another type of salsa.
- extras – I always have to have a slice or two of ripe avocado in my burritos. Pickled or fresh peppers are good. Crumbled cotija or queso fresco, cilantro, and lime wedges are good additions as well.
- tortillas – While I prefer the flavor and texture of corn tortillas in most recipes, burritos require a large, soft flour tortilla. Most markets have “burrito tortillas.”
Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊
🔪 Instructions
- Make the potatoes – Easy Mexican breakfast potatoes require about 30 minutes to make. You should be able to get everything else ready while they cook! Make sure you season the potatoes! NOTE: If you’re pressed for time, you can substitute hash browns, but I highly recommend these homemade potatoes!
- Prepare any additional toppings – While the potatoes cook, you can slice avocado, crumble or grate cheese, snip cilantro, etc. Once that’s done, you can brown the sausage, and scramble the eggs, just don’t forget about the potatoes!
- Brown the sausage – Whether you’re using breakfast sausage or chorizo sausage, You need to brown and crumble the sausage. I like a meat masher for this job.
- Scramble the eggs – Scramble the eggs to your preference. I like them on the soft side, but it’s really a matter of preference. I like this Soft Scramble Eggs method. NOTE: It is important to season the eggs to taste.
- Warm the tortillas – A warm tortilla will stretch a little, making it easier to roll it up. About 30 seconds per side on medium-high heat is sufficient. NOTE: Do not cook the tortilla. A browned tortilla will be harder to fold/roll. You can also wrap the tortillas in a barely damp towel, and microwave them briefly.
- Assemble the burritos – Layer the components of the breakfast burritos in the center of the warm tortilla. Fill in the center evenly and leave the ends, top and bottom uncovered. Take care to not over fill.
- Fold the burritos – Fold the sides inward, then fold the bottom up over the filling. Continue to roll, tucking in as you go. I think I’m going to make a “how to fold a burrito video.” It’s hard to describe the process! Cut in half if desired, and go for it! Delicioso!
❓FAQ
I’m really not a fan of leftover burritos, especially with eggs. However, you can make the potatoes ahead (or use leftovers), and you can certainly reheat browned sausage. The scrambled eggs and rolling the burritos takes just a few minutes.
💭 Tips
Using turkey or chicken sausage rather than beef or pork really cuts down on fat and calories.
Cubed hash browns are a good shortcut. Refer to this breakfast potato recipe for spices.
Do you enjoy a special breakfast or brunch on the weekend (or your days off)? If so, I’d love to hear about your favorites!
Mexican Breakfast Burritos with Potatoes
Click to rate!
Equipment
Ingredients
- cooked potatoes
- 6 ounces turkey breakfast sausage - or chorizo
- 4 eggs - scrambled to your preference!
- ½ cup salsa verde - or other salsa
- 1 medium avocado - diced or sliced
- 2 ounces cotija - crumbled
- 4 burrito-sized flour tortillas
Instructions
- Start cooking the potatoes.
- While the potatoes cook, prepare additional toppings, brown the sausage, and scramble the eggs.
- Warm the tortillas. Layer the ingredients in the center of the tortillas. Fold sides, then roll them up. Cut in half as desired.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
