Breakfast Burritos with Potatoes

These Loaded Breakfast Burritos with Potatoes are the ultimate hearty breakfast, packed with savory breakfast sausage, fluffy scrambled eggs, crispy hash browns, fresh baby spinach, and melted cheddar cheese. This easy breakfast burrito recipe is perfect for meal prep, busy mornings, or a grab-and-go breakfast. Serve these potato breakfast burritos with sour cream and salsa for a flavorful, satisfying start to your day.

Easy Breakfast Burritos with Potatoes Recipe

These burritos are stuffed with all our favorite breakfast fixin’s, from hearty crispy potatoes to sausage and fluffy eggs for the ultimate comforting, savory flavor. They’re just the thing when mornings get busy, make a batch ahead of time and you’ve got a warm, satisfying breakfast ready to grab and go. Whether you’re feeding a hungry family or stocking the fridge for the week, these breakfast burritos make life a whole lot easier (and tastier).

Key ingredients to make Breakfast Burritos: (Scroll down for full pintable recipe card and quantities.)

Sausage – I use classic breakfast sausage i.e. Jimmy Dean or similar brand that you enjoy.
Tortillas – 10-inch flour tortillas.
Potatoes – Cubed hash brown potatoes add bulk and texture.
Veggies – Diced red bell pepper and baby spinach expand the flavor profile. Spinach is optional, but adds a nice crunch.
Whole Eggs – Large eggs whisked with sour cream for a creamy taste.
Cheese – Sharp cheddar cheese for melty cheesy flavor.
Fats – Butter for the eggs and vegetable oil to brown th tortillas.
Spices – Chili powder, cumin, black pepper, garlic salt, onion powder.
Toppings – Green onions, your favorite salsa, pico de gallo, hot sauce and sour cream for serving.

How to Make Breakfast Burritos with Potatoes Recipe

Sauté Vegetables – Cook hash brown potatoes and bell pepper in butter until tender.
Add Sausage and Seasonings – To the skillet add sausage, chili powder, garlic salt, onion powder, black pepper and cumin. Mix well to combine. Cook over medium-high heat until no longer pink. Drain, excess fat from skillet. Remove to a plate.
Scramble Eggs – Whisk eggs and sour cream together until fully combined. Add butter to the skillet. Add egg mixture; cooking over medium heat until firm.
Assemble Burritos – Sprinkle cheese down the center of each of the 4 tortillas then arrange spinach leaves over cheese. Add potato-sausage mixture ending with scrambled eggs. Top with green onions and remaining cheese.
Roll – Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling ending seam side down.
Brown Tortillas – Fry tortillas over medium-high heat just until lightly golden brown on both sides, turn for even browning.
Serve immediately with salsa, pico de gallo and sour cream or your favorite hot sauce, if desired.

Kitchen Equipment to Make Easy Breakfast Burrito with Potatoes Recipe

Large skillet.
Measuring cups and measuring spoons.
Cheese grater.
Large spoon or rubber spatula for stirring.
Sharp knife and cutting board.
Turning spatula.

Recipe Variations, Tips and Substitutions

Sausage – You could make these burritos using chorizo sausage or turkey sausage in place of pork breakfast sausage for added spice.
Potatoes – You can use russet potatoes, yellow potatoes or red potatoes diced and sauteed until tender in place of hash browns.
Tortillas – You can sue burrito-sized tortillas. when doing so, you may need to adjust the amounts to accommodate for larger servings.
Oil – You can use cooking spray, avocado oil, vegetable oil or olive oil for frying.
Bell Peppers – You may opt to omit the spinach and add diced green bell peppers poblano pepper or jalapeno peppers to the potato mixture.
Lighter Ingredients Still Deliver Flavor – You can lighten up these burritos using low carb tortillas, low fat cheese, egg whites, turkey or chicken sausage, light butter and sour cream. You may also opt to spray them with cooking spray in place of oil to brown in the skillet.
Cheese – You could also adapt using your favorite variety of cheese. Sharp cheddar cheese, monterey jack cheese, American cheese, cheddar jack cheese or spicy pepper jack cheese for more heat.
Spinach – If you prefer cooked spinach, toss it into the skillet with the sausage and potatoes to wilt. You could also swap out the spinach for cubed or sliced avocado, if desired.
Air Fried Breakfast Burritos – See Cook’s note for instructions.

Storage and Leftovers

Make-Ahead Tips – These breakfast burritos could be made and assembled in advance then wrapped in plastic wrap and frozen for future meals. When doing so, omit the fresh spinach and skip browning in a skillet until just before serving.
Reheating from the Freezer – To reheat from frozen, thaw in the refrigerator then pop into a pan drizzled with vegetable oil and brown on both sides and until heated through.
Leftovers – Store leftover burritos in an airtight container or wrapped in aluminum foil in the refrigerator for up to 3 days.
Reheating Leftovers – Reheat in single servings in the microwave, in a toaster oven, air fryer or in a skillet sprayed with cooking spray or drizzled lightly with oil.

recipe-for-breakfast-burritos-with-potatoes

More Easy Breakfast Recipes to Make

Breakfast Bagel Sandwich is piled high with fried eggs and bacon.
Dijon Sausage Breakfast Pastries turns canned biscuit dough into an irresistible treat.
Easy Egg Muffins made in a cupcake pan.
Make french toast for everyone at one time with this recipe for Sheet Pan French Toast.
Canadian Bacon Egg Cups are sure to become a family favorite.
Sausage and Egg Turnovers are made using refrigerated pie crusts for breakfast on the run.
Apple Cinnamon Baked Oatmeal Cups are a kid favorite.
Breakfast Empanadas from Handle the Heat.

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