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Hearty Breakfast Burritos

Breakfast finger food to the max.

Breakfast Burritos

These huge breakfast burritos are filled to the brim with a full-on breakfast.

In each one there are fried potatoes, sage breakfast sausage, scrambled eggs, refried beans, 2 types of cheese, salsa and more.

They are great for feeding a crowd too because they can be made ahead of time.

For a crowd, these scrumptious burritos are cut in half and served warm on a big platter or in a shallow basket.

This way each person can help themselves.  And no silverware is required.

When making these ahead of time, they just need a super quick warm up in the microwave, and they’re ready to serve.

The following recipe makes 8 huge burritos.

For those that are super hungry, these burritos can also be served whole.

Serve these breakfast burritos for breakfast, lunch or dinner with a side of guacamole, pico de gallo or homemade salsa.

Here are more burrito recipes you may like “Breakfast Burrito Pitas” and “Burrito Enchiladas (Wet Burritos)“.

Let’s check out the ingredients.

Breakfast Burrito Ingredients

For the Fried Potatoes – Russet potatoes (skin-on), onion, canola oil, salt and pepper

For the Sausage – Jimmy Dean sage sausage

For the Scrambled Eggs – Eggs, milk, salt, ground black pepper and butter

For the Breakfast Burritos – Extra-large flour tortillas, refried beans, fried potatoes, cooked sage breakfast sausage, scrambled eggs, sliced black olives, green onions, prepared salsa, sour cream, canned chopped green chilies, shredded sharp cheddar cheese and shredded jalapeno or Monterey jack cheese

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

Here’s how to make it.

Cut Russet Potato

For the Fried Potatoes – Wash the potatoes and remove any bruises or scars.

With the skin on, cut the potatoes.

In a large bowl, add the cut potatoes…

Chopped Onion

Chopped Onion and Potato

…chopped onions, salt and pepper.

Mix together.

Fried Potatoes in Pan

In a large skillet, add canola oil until it’s about ½ deep in the pan.

Heat the pan on medium heat and add the potato mixture.  Stir together.

Continue stirring as the potatoes cook.

Cook until the potatoes turn a golden brown color and are fork tender (about 15 minutes).

Transfer the cooked potatoes onto a paper towel-lined plate to drain off any excess oil.  Two paper towel-lined plates may be needed so that the potatoes can lay flat on the plate.  Set aside.

For the Sausage:

Sausage in Pan

Heat a large skillet on medium heat and add the sausage.

With a heat-proof spatula, break the sausage apart so that the pieces are all about the same size.

Sausage in Pan

Continue to cook while stirring until the sausage browns and is thoroughly cooked (about 15 minutes).

Sausage in Paper Towel

Transfer the sausage onto a paper towel-lined plate to drain off any excess grease and set aside.

For the Scrambled Eggs:

Eggs and Milk in Bowl

To a medium size bowl, add eggs, milk, salt and pepper.  Whisk together.

Butter in Pan

In a large skillet add butter.

Heat the pan on medium heat.

Eggs in Pan

As soon as the butter melts, to the skillet add the egg mixture.

Gently stir the eggs as they cook so that they cook evenly.

Scrambled Eggs in Pan

Continue to stir the eggs as they cook until they are cooked through.

Remove the pan from the heat and set aside.

For the Breakfast Burritos:

Breakfast Burrito Ingredients

Filling the Burritos – In bowls and, or dishes lay out all of the ingredients.

Refried Beans on Tortilla

On a flour tortilla, spread a thin layer of refried beans (leave about 2 inches around the entire tortilla free from the beans).

Breakfast Burrito Ingredients

On top of just the area where the refried beans are, spread a generous portion of fried potatoes, a fairly small amount of scrambled eggs, sausage, cheese, black olives, green onions and green chilies.

Top with about 3 teaspoons of salsa and a dollop of sour cream.

TIP – Be careful not to put too many ingredients in the burrito or the tortilla will tear when rolling it.

Breakfast Burrito

Rolling the Burritos – Fold over 2 opposite sides of the burrito about 3-inches over the filling.

Breakfast Burrito

Then on the opposite sides (unfolded sides) start rolling the burrito (being careful not to rip the tortilla) all the way to the other unfolded side.

Repeat the filling and rolling process for each burrito.

Since the burritos are quite large, an option is to cut each burrito in half diagonally and stack them on a large platter.

Serve the burritos warm.

Breakfast Burrito

Just before serving they can be warmed up in a microwave but only for a very short time so not to overheat them.

Serve with individual bowls of salsa and sour cream for each burrito.

Thank you so much for stopping by CCC!

Here are more Mexican Food Recipes You May Like:

Spicy Chicken and Lime Taquitos

One Skillet Enchilada Sauce Taco Meat

Jalapeno and Cheese Taquitos

Homemade Ancho Chili Enchilada Sauce

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Breakfast Burritos

Hearty Breakfast Burritos

A heavenly combination of breakfast ingredients with every bite.
Print Pin
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Course: Breakfast, Lunch, Main Course
Cuisine: Mexican
Keyword: Breakfast Burrito, Burrito
Servings: 8 (Serves 8 to 10)

Ingredients

For the Fried Potatoes:

  • 10 small to medium size russet potatoes, skin-on (washed, scars and bruises cut off), cut into small to medium sized cubes
  • 1 small onion (white or yellow), peeled and chopped
  • 1/4 cup canola oil amount may vary depending on the size of the skillet
  • 4 dashes salt
  • 5 dashes ground black pepper

For the Sausage:

  • 1 tube (16 ounces) Jimmy Dean Sage Sausage

For the Scrambled Eggs:

  • 9 eggs
  • 1/4 cup milk
  • 2 tablespoons butter
  • 3 dashes salt
  • 4 dashes ground black pepper

For the Breakfast Burritos:

  • 8 extra-large flour tortillas
  • 1 can (16 ounces) refried beans
  • Fried potatoes
  • Cooked sage sausage
  • Scrambled eggs
  • 2 small cans (2.25 ounces each can) sliced black olives
  • 4 green onions chopped (including the green tops)
  • 3 cups prepared salsa
  • 1 container (16 ounces) sour cream
  • 1 can (4 ounces) chopped green chilies
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded jalapeno or Monterey jack cheese

Instructions

For the Fried Potatoes:

  • To a large bowl, add the cut potatoes, onion, salt and pepper.  Mix together.  
  • In a large skillet add canola oil until it’s about ½ deep in the pan.
  • Heat the pan on medium heat and add the potato mixture. Stir together. 
  • Continue stirring the potatoes as they cook.  Cook until the potatoes turn a golden brown color and are fork tender (about 15 minutes).  
  • Transfer the potatoes from the pan onto a paper towel-lined plate to drain off the excess oil.  Two paper towel-lined plates may be needed so that the potatoes can lay flat on the paper towel.  Set aside.

For the Sausage:

  • Heat a large skillet on medium heat and add the sausage.  With a heat-proof spatula, break the sausage apart so that the pieces are all about the same size.  
  • Continue to cook while stirring until the sausage browns and is thoroughly cooked (about 15 minutes).  
     
  • Transfer the sausage to a paper towel-lined plate to drain off any excess grease.  Set aside.

For the Scrambled Eggs:

  • To a medium size bowl, add eggs, milk, salt and pepper.  Whisk together. 
  • In a large skillet add butter.  Heat the pan on medium heat.   As soon as the butter melts add the egg mixture to the pan.  
  • Gently stir the eggs as they cook so that they cook evenly.  Continue until the eggs are completely cooked.  Remove the pan from the heat and set aside.  

For the Breakfast Burritos:

  • Filling the Burritos - In bowls and, or dishes, lay out all of the ingredients.  Fill one tortilla at a time.
  • On a flour tortilla, spread a thin layer of refried beans (leave about 2 inches around the entire tortilla free from the beans).
  • On top of just the area where the refried beans are add a generous portion of fried potatoes, a fairly small amount of scramble eggs, sausage, cheese, black olives, green onions, and green chilies. 
  • Top with about 3 teaspoons of salsa and a dollop of sour cream.  Be careful not to put too many ingredients in the burrito or the tortilla will tear when rolling it. 
  • Rolling the Burritos - Fold over two opposing sides of the burrito about 3 inches over the filling. 
  • Then on the opposite sides (unfolded sides) start rolling the burrito (being careful not to tear the tortilla) all the way to the other “unfolded side”.
  • Repeat the filling and rolling process for each burrito.
  • Since the burritos are quite large, an option is to cut each burrito in half diagonally and stack them on a large platter. 
  • When the burritos are served they can be warmed up in the microwave but for only a very short time so not to overheat them.
  • Serve with individual bowls of salsa and sour cream for each burrito.

Notes

TIP:

  1. Be careful not to put too many ingredients in the burrito or the tortilla will tear when rolling it.
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