These breakfast burritos with potatoes are a delicious breakfast great for serving a family or for meal prep. They are packed with eggs, your choice of meat, and homemade breakfast potatoes. Pair them with our easy homemade avocado salsa!
Why You’ll Love These Easy Breakfast Burritos
- These breakfast burritos are a great way to feed a crowd and let each guest customize their burrito.
- They are also a great meal prep option for busy mornings. You prep them once, and enjoy them throughout the week for an easy breakfast.
- You can easily customize these burritos to your liking.
Ingredient Notes
- Baby yellow potatoes - baby yellow potatoes are a great option because you don't need to peel them and you can just dice them up quickly. If you use russet potatoes, we recommend peeling the potatoes first. Red potatoes will also work. You could also use sweet potatoes if you want something different.
- Red bell pepper and yellow onion
- Olive or avocado oil
- Garlic powder, paprika, Kosher salt, black pepper
- Eggs - whole eggs work best here! We don't recommend using egg whites if you plan to store the burritos because they don't reheat as well as whole eggs.
- Large tortillas - large or burrito sized tortillas work best here because they allow you to add as much filling as possible. If you have smaller tortillas on hand, we recommend making them into breakfast tacos instead.
- Shredded cheese - this is optional. If you like cheese, feel free to add it! We recommend cheddar cheese or Monterey jack.
- Meat of choice - sausage, chicken sausage, turkey sausage, bacon, and turkey bacon will all work here. We recommend about 10-16 pieces. If you want to save time, you can buy precooked meat that just needs to be warmed up.
- For the avocado salsa - salsa verde and avocado. Every good breakfast burrito needs a yummy salsa! You can also just purchase your favorite salsa or pico de gallo!
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large baking sheet
- Skillet
- Cutting board and knife
- Measuring cups and spoons
- High speed blender or food processor*
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 400 degrees. Start by prepping the potatoes. Place the potatoes, bell pepper, and onion in a large bowl (or directly on a baking sheet lined with parchment paper). Drizzle the oil and sprinkle the spices over the chopped veggies. Mix until evenly coated.
Step 2: Place the baking sheet in the oven for 25-30 minutes, until the potatoes are golden brown and tender.
Step 3: While the potatoes are cooking, add the eggs to a large bowl and whisk well.
Step 4: Place a large skillet on the stove over medium low heat. Grease with a little olive oil or butter. Scramble the eggs to your liking and set aside. Prepare any meat of choice if it’s not already precooked.
Step 5: Add the salsa and avocados to a powerful food processor or blender. Blend until smooth.
Step 6: Warm up the tortillas or cook them if you’re using uncooked tortillas. Add the cooked potatoes, eggs, and meat of choice into a bowl. Mix well.
Step 7: Place some of the mixture on each tortilla (the amount you can add will depend on the size of your burritos). Add any cheese or other desired additions.
Step 8: Fold the tortilla into a burrito. Repeat for each tortilla. Optionally, if you are eating right away, you can place the burritos on a hot pan on the stove with a spray of oil and let the outside crisp to a golden brown. Serve with the homemade salsa or store bought. See the blog post for notes on storing.
Tips & Variations
- If you want to skip making your own roasted potatoes, you can also use store bought hash browns.
- Salsa, sour cream, and hot sauce are all options for serving.
FAQ
To store the burritos, we wrap them each individually in aluminum foil or plastic wrap and then store all the burritos in a bag or large tupperware. If you store them in the fridge, warm the burrito up in the microwave for 20 or so seconds, and then you can toast the burrito in an air fryer, on the stove, or under the broiler. For freezer breakfast burritos—to store in the freezer, we recommend taking a frozen burrito out the night before and letting it defrost in the fridge overnight, and then follow the same directions above as a burrito stored in the fridge.
To make this recipe gluten-free, use gluten-free tortillas like Siete. For a dairy-free option, leave off cheese. For a vegetarian option, omit the meat and swap it for black beans if you prefer.
If you like this make ahead breakfast burritos recipe, check out our other easy breakfasts:
If you make these homemade breakfast burritos, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Egg Breakfast Burritos With Potatoes
Ingredients
For the potatoes:
- 1 pound baby yellow potatoes, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 teaspoons olive or avocado oil
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- ¾ teaspoon Kosher salt
- ¼ teaspoon black pepper
For the eggs:
- 12 eggs
- Salt and pepper to taste
For the burritos:
- 8 large flour or burrito sized tortillas (or Siete for a gluten-free option)
- Shredded cheese, optional
- Meat of choice (sausage, chicken sausage, turkey sausage, bacon, turkey bacon)
For the avocado salsa:
- 1 cup salsa verde
- 1 large avocado
Instructions
- Start by prepping the potatoes. Preheat the oven to 400 degrees. Place the potatoes, bell pepper, and onion on a baking sheet lined with parchment paper. Drizzle over the oil and sprinkle the spices. Mix until evenly coated. Place in the oven for 25-30 minutes, until the potatoes are golden brown and tender.
- While the potatoes are cooking, add the eggs to a large bowl and whisk well. Place a large skillet on the stove over medium low heat. Grease with a little olive oil or butter. Scramble the eggs to your liking and set aside.
- Prepare any meat of choice if it’s not already precooked.
- Add the salsa and avocados to a powerful food processor or blender. Blend until smooth.
- Warm up the tortillas or cook them if you’re using uncooked tortillas. Add the cooked potatoes, scrambled eggs, and meat of choice into a bowl. Mix well. Place some of the mixture on each tortilla (the amount you can add will depend on the size of your burritos). Add any cheese or other desired additions. Fold the tortilla into a burrito. Repeat for each tortilla. Optionally, if you are eating right away, you can place the burritos on a hot pan on the stove with a spray of oil and let the outside crisp to a golden brown.
- Serve with the homemade salsa or store bought. See the blog post for notes on storing.
Notes
- To store the burritos, we wrap them each individually in aluminum foil or plastic wrap and then store all the burritos in a bag or large tupperware. If you store them in the fridge, warm the burrito up in the microwave for 20 or so seconds, and then you can toast the burrito in an air fryer, on the stove, or under the broiler. For freezer breakfast burritos- To store in the freezer, we recommend taking a frozen burrito out the night before and letting it defrost in the fridge overnight, and then follow the same directions above as a burrito stored in the fridge.
- For a gluten-free option, use gluten-free tortillas like Siete. For a dairy-free option, leave off cheese. For a vegetarian option, omit the meat and swap it for black beans if you prefer.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Breakfast Burritos." The nutrition is calculated with bacon and no cheese and does not include the salsa.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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