Breakfast Burrito Pitas

Should any of these survive until the next day, they can be warmed up in the microwave for immediate consumption.

Breakfast burritos with fried potatoes in them are the best.  And they’re really good with sage breakfast sausage in them too.

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.  To change things up a bit while still staying with the idea of finger food, these breakfast burrito ingredients are served in pita pocket bread.

And the fried potatoes are every bit as delicious.  Here are some more recipes with fried potatoes in them “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 pop them in the microwave, grab a napkin and you’re off to the races….or wherever you happen to be going.

A great way to start the day.

Let’s check out the ingredients.

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

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

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

Here’s how to make it.

For the Fried Potatoes:

Wash and peel the potatoes.  Then cut them into small to medium size cubes.

In a large bowl, add the potatoes.

Chop the onions and add them to the bowl.

Then add the pepper…

…and the salt.

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

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

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

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

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

For the Sage Breakfast Sausage:

Heat a medium size skillet on medium heat.  Add the sausage and break it up into small pieces with a spatula.

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:

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

Then…

…whisk together.

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

…add the eggs.

Stir the eggs with a spatula as they cook.

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.

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

Add the cooked sausage…

…and…

…the scrambled eggs,

salsa,

fried potatoes,

and…

…shredded cheese.

Bake in the oven until the cheese melts.

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

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

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Print Recipe

Breakfast Burrito Pitas

Should any of these survive until the next day, they can be warmed up in the microwave for immediate consumption.

Course Breakfast

Cuisine American, Mexican

Keyword Breakfast Burrito, Burrito

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2

Author [email protected]

Ingredients

For the Fried Potatoes:

• 3 Russet potatoes, medium size washed, peeled and cut into medium-size cubes
• ½ cup chopped onion
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ 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 bread
• 1 cup refried beans canned
• 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:

1. In a large bowl, add the potatoes, onions, salt and pepper. Stir until the potatoes are coated with the salt and pepper. 

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

3. 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). 

4. 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:

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

2. 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. 

3. Let cook until the eggs are thoroughly cooked (about 5 minutes). Set aside.

For the Breakfast Burrito Pitas:

1. Preheat the oven to 350 degrees F. 

2. Cut each pita pocket in half and gently open them up. 
3. 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.

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

5. To the pita pockets, add cooked sausage, scrambled eggs, salsa, fried potatoes, and shredded cheese. 

6. Bake in the oven until the cheese melts. Serve while warm with salsa.