Breakfast burrito filling inside pita pocket bread made with fried potatoes, sage breakfast sausage, eggs, cheese, salsa and more.

Breakfast Burrito Pitas in dish

In this recipe, instead of wrapping the breakfast burrito filling inside a flour tortilla, the burrito filling is inside pita pocket bread.

The ingredients in these burritos include fried potatoes and sage breakfast sausage.

And of course, the normal cast of breakfast burrito characters like scrambled eggs, refried beans, cheese and salsa are a must.

You know that when all of these ingredients taste delicious on their own, they’re really going to be scrumptious when combined.

Breakfast Burrito Pitas in dish

The fried potatoes add great texture and flavor in these breakfast burritos.

Here are some more recipes with fried potatoes you may like “Fried Potato, Ham and Spinach Breakfast Pie“, “Cheesy Jalapeno and Bacon Skillet Potatoes” and “Potato, Egg and Cheese Scramble“.

These breakfast burrito pitas can be made a day ahead of time and stored in the refrigerator so all you have to do is warm them up right before serving.

They’re great for a breakfast on-the-go too.

 

Just warm them in the microwave, grab a napkin and you’re off to the races…or wherever you happen to be going.

Let’s check out the ingredients.

Breakfast Burrito Pitas ingredients

Fried Potatoes – potatoes, onion, salt, pepper and canola oil

Scrambled Eggs – eggs, milk, butter, salt and pepper

Breakfast Burrito Pitas – Pita pocket bread, fried potatoes, scrambled eggs, cooked sage breakfast sausage, canned refried beans, cheddar cheese, and salsa

HOW TO MAKE THIS RECIPE

printable recipe with the measurements and instructions is located at the bottom of this post.

For the Fried Potatoes:

Cut potatoes on cutting board

Wash and peel the potatoes.

Then cut them into small to medium size cubes.

Add cut potatoes in bowl

In a large bowl, add the potatoes.

Add chopped onion in bowl

Chop the onions and add them to the bowl.

Add pepper to potatoes and onion in bowl

Then add the pepper…

Add salt to onion and potatoes in bowl

…and the salt.

Seasoned potatoes and onions in bowl

Stir until the potatoes are coated with the salt and pepper.

Heat a skillet on medium heat and add the canola oil.

Fry potatoes and onions in skillet

Add the potatoes and onions to the pan and stir as they cook.

Fry potatoes and onions in skillet

Continue cooking until the potatoes are tender and lightly browned (about 20 minutes).

Fried potatoes on plate

Transfer the potatoes on to a paper towel-lined plate to absorb any excess oil.  Set aside.

For the Sage Breakfast Sausage:

Cook sage sausage in skillet

Heat a medium size skillet on medium heat.

Add the sausage and break it up into small pieces with a spatula.

Cook sage sausage in skillet

Stir as the sausage is cooking.

Continue to stir the sausage so that it cooks evenly.

When it’s thoroughly cooked (about 14 to 16 minutes), transfer it on to a paper towel-lined plate to absorb any excess grease.  Set aside.

For the Scrambled Eggs:

Pour milk in bowl with eggs

In a medium size bowl, add the eggs, milk, salt and pepper.

Whisk eggs and milk in bowl

Then…

Whisk eggs and milk in bowl

…whisk together.

Melt butter in skillet

Heat a medium size skillet on medium heat and add the butter.

When the butter melts…

Scramble eggs in skillet

…add the eggs.

Scramble eggs in skillet

Stir the eggs with a spatula as they cook.

Scrambled eggs in skillet

Continue to stir until the eggs are thoroughly cooked (about 5 minutes).  Set aside.

For the Breakfast Burrito Pitas:

Preheat the oven to 350 degrees F.

Cut each pita pocket in half and gently open them up.

Set the pita pockets upright in a small casserole dish, shallow oven-safe bowl, or bread loaf pan with the pitas leaning up against one another if necessary.

Refried beans in pita pocket bread

Using a spatula or dinner knife gently spread the refried beans on the inside of each pita pocket.

Sage sausage in pita pocket bread

Add the cooked sausage…

Scrambled eggs on spoon

…and…

Add scrambled eggs in pita pocket burritos

…the scrambled eggs,

Add salsa to eggs in pita pocket bread

salsa,

Add fried potatoes in pita pocket bread

fried potatoes,

Add cheese to pita pocket bread

and…

Cheese topped breakfast pita pocket bread

…shredded cheese.

Breakfast Burrito Pitas in dish

Bake in the oven until the cheese melts.

Breakfast Burrito Pitas in dish

Serve while warm with salsa and enjoy each and every breakfast burrito bite.

Breakfast Burrito Pitas in dish

Thank you so much for stopping by CCC!

More Breakfast Recipes You May Like:

Bacon and Egg Breakfast Tacos

Crispy Breakfast Quesadillas

Scrambled Eggs and Cheese Breakfast Sandwich

Skillet Biscuits and Sage Sausage Gravy

Don’t miss a CCC recipe.  Subscribe to Coupon Clipping Cook and get an email each time we have a new post.  Here’s the link to subscribe to CCC

Breakfast Burrito Pita Sandwich

Breakfast Burrito Pitas

Breakfast burrito filling inside pita pocket bread made with fried potatoes, sage breakfast sausage, eggs, cheese, salsa and more.
5 from 1 vote

Ingredients

For the Fried Potatoes:

  • 3 medium size Russet potatoes washed, peeled and cut into medium-size cubes
  • 1/2 cup chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup canola oil or more depending on the size of the pan

For the Scrambled Eggs:

  • 4 eggs
  • 1 tablespoon milk
  • 3 dashes salt
  • 3 dashes ground black pepper
  • 2 teaspoons butter

For the Breakfast Burrito Pitas:

  • 2 Pita pocket breads
  • 1 cup canned refried beans
  • 1/2 package (8 ounces; entire package is 16 ounces) Jimmy Dean Sage breakfast sausage thoroughly cooked in small pieces
  • Scrambled Eggs
  • 1 cup salsa
  • Fried Potatoes
  • 1-1/2 cup shredded cheddar cheese

Instructions

For the Fried Potatoes:

  • In a large bowl, add the potatoes, onions, salt and pepper. Stir until the potatoes are coated with the salt and pepper. 
  • Heat a skillet on medium heat and add canola oil. 
  • To the pan, add the potato and onion mixture.  Stir as the potatoes cook.  Continue cooking until the potatoes are tender and lightly browned (about 20 minutes). 
  • After the fried potatoes are cooked, transfer them to a paper towel-lined plate to absorb any residual oil.  Set aside.

For the Scrambled Eggs:

  • In a medium size bowl, add the eggs, milk, salt and pepper. Whisk together. 
  • Heat a medium size skillet on medium heat. Add butter. When it melts add the eggs. Stir the eggs with a spatula as they cook. 
  • Let cook until the eggs are thoroughly cooked (about 5 minutes). Set aside.

For the Breakfast Burrito Pitas:

  • Preheat the oven to 350 degrees F. 
  • Cut each pita pocket in half and gently open them up. 
  • Set the pita pockets upright in a small casserole dish, shallow oven-safe bowl, or bread loaf pan with the pitas leaning up against one another if necessary.
  • Using a spatula or dinner knife gently spread the refried beans on the inside of each pita pocket. 
  • To the pita pockets, add cooked sausage, scrambled eggs, salsa, fried potatoes, and shredded cheese. 
  • Bake in the oven until the cheese melts. Serve while warm with salsa.