The beauty of these amped-up homemade breakfast burritos is that they are great for breakfast or dinner. They are the perfect throw-together dinner solution.
I know that it’s, like, so 1980’s but I love breakfast burritos.
Most the time the craving is satisfied by shoving scrambled eggs into soft tortillas, sprinkling on cheese and a drizzle of ketchup (did I just gross you out?) and call it good.
But sometimes, I get the craving for The Breakfast Burrito. Like, the ultimate of all breakfast burritos. And happily, they aren’t a whole lot more work than the aforementioned throw-together solution.
The beauty is they are perfect for breakfast or dinner.
In fact, if I had to confess, these best-of-all burritos would be right at the top of my list for fast and yummy meals that come to mind when dinner planning has been forgotten or readjusted or I’m just gagging at the thought of what I had originally planned (does anyone else get fickle like that?).
Basically, you take a batch of these fabulous golden skillet potatoes, add in some creamy, soft scrambled eggs, flavorful sausage, spinach, cheddar cheese and a bit of seasoning and wrap it all up in a soft tortilla.
Love, love, love. I’m really thinking they should be renamed “My Favorite Anytime Burritos” because we have these 5X more often for dinner than we do for breakfast.
Zero complaints no matter what they are called or when they are served. Oh, and a big plus is that usually, I make double so I can wrap the extra burritos in plastic wrap, store in the refrigerator (for 5 or so days) or in the freezer (for a month or so) and pull out to warm up quick for a simple breakfast, lunch, dinner, snack or whatever!
One Year Ago: Black Bottom Pudding Pie
Two Years Ago: Caramel Brownies
Three Years Ago: Asian Noodle Salad
My Favorite Breakfast Burritos
- ½ batch Golden Skillet Potatoes
- 1-2 teaspoons oil
- 10 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ pound breakfast/bulk sausage
- 1 cup chopped fresh spinach
- 1 cup shredded cheddar cheese
- 6 burrito-size tortillas
- Whisk together the eggs, milk, salt and pepper. In a 12-inch nonstick skillet (you can use the same one you used for the potatoes, just transfer the potatoes to a plate and use the skillet as is – no need to wash), heat the oil over medium heat and add the whisked eggs mixture. Cook the eggs over medium heat, stirring often, until soft and scrambled. Remove to a plate.
- Set the skillet over medium heat again and add the sausage, 1/4 teaspoon salt and a pinch of pepper. Cook the sausage, crumbling into bite-sized pieces with a spoon, until no longer pink and cooked through. Drain the grease, if needed (I like to use lean turkey sausage that doesn’t have a lot of excess grease). Add the potatoes and eggs back to the skillet along with the spinach. Cook for 1-2 minutes until heated through.
- Add the cheese and stir until heated through and melted. Add salt and pepper to taste!
- Spoon the egg mixture into the burritos and roll up burrito-style. Serve immediately with salsa, if desired, or wrap individually in plastic and refrigerate or freeze for an easy breakfast or dinner!
Recipe Source: Mel’s Kitchen Cafe
37 Comments on “Breakfast Burritos”
Yum! Throw these on a panini press for a few minutes- crunchy breakfast burritos steps it up a notch!!!
I made these for breakfast for my son’s church class and they turned out great! He loved them and said the other kids did too. For a group of 15-20 teenagers, I used 3 lbs bulk Johnsonville original sausage (Costco’s), 2 bags (4lbs) frozen southwestern cubed potatoes, 20 large eggs (added milk & scrambled), cooked & seasoned each separately (with salt & pepper) and then mixed together, topped with fine grated Mexican 4 cheese blend (Costco’s) and salsa. Super yummy! Thanks for a great, easy to make, delicious recipe Mel!❤️ I will definitely make these again, they would be great for lunch & dinner too!
Mel–I’m wanting to make these for a large group. How many breakfast burritos would you say one batch makes? Thanks so much for all the wonderful recipes! I adore your blog:)
Haha–just saw that it yields about 6 burritos. Thanks 🙂
Hi Melanie! Question for you as I would like to try this recipe (and am also in the market for new cookware). I was browsing your “favorite things” page and am wondering what type of pan do you prefer when making scrambled eggs?
I almost always use my 12-inch nonstick farberware skillet. If I’m making a smaller batch, I use the 10-inch white skillets I have for crepes. Like these ones. http://www.amazon.com/Farberware-Purecook-Nonstick-Cookware-Skillets/dp/B0107LL1ZE/ref=sr_1_15?ie=UTF8&qid=1461039709&sr=8-15&keywords=white+nonstick+skillet
Have you ever tried this using frozen hashbrowns? I’ve made them with the skillet potatoes and loved it, but we rarely have left over skillet potaoes when I make them.
I haven’t but I bet it would be delicious.
One of our favorite Saturday night dinners. Thanks!
I loved this recipe and so did my girls! I have some in the freezer for those days when we need a quick breakfast! Thanks again for all the time you put into helping us be better Mom’s!
I love breakfast burritos!! We had them for dinner tonight after seeing this post. I got lazy though and used frozen hash browns in place of the golden skillet potatoes recipe. When I have potatoes next, I will definitely try it, because it sounds delicious! I didn’t have salsa to serve with, but I had a can of rotel that I mixed in with the eggs and it turned out wonderful!
I followed the recipe exactly and even my picky 5 and 3 year old boys loved them! (I even got a thumbs up from my 5 year old!) I love that there is spinach added to these. I don’t think my boys realized it was there. Thank you for another winner!
I am all about the 80s and breakfast burritos…and eating them anytime of the day!
I’m glad to know you have successfully frozen these because I wanted to do a big batch for those mornings my kids need breakfast on the go.
Can you give some instructions on reheating a frozen burrito? I made your sweet potato ones, which I adore, but can’t decide what way is best for reheating. Thank you!!!!
Lindsey – I don’t have a scientific process; I just reheat in the microwave for 2-4 minutes on 50% power (unwrapped on a plate).
You’re right, it will make a perfect breakfast 🙂
Helloooo beautiful. These would definitely make my morning a little brighter! I love that you can freeze them, too!
I can’t believe you didn’t mention in your intro when we made breakfast burritos with moldy cheese in Rexburg for Rocky, Justin and Joby :). Hilarious!
Amanda – I think I struck that from my memory. Funny now but seriously so embarrassing then!
I love breakfast burritos! Had them everyday when I was in California for vacation 🙂 I tried making them at home once, too.
I haven’t had breakfast yet and I got hunger pangs just looking at this breakfast burrito! I can see why you make them for dinner…they are full of hearty, savory goodness!
In San Antonio, you can buy breakfast tacos in the drivethrough. Thanks for the recipe!
You just saved me- permission to simplify my meals and deviate from “the plan”. Thank you!
What a great idea! These breakfast burritos would make a nutritional supper with the 2 proteins (egg and sausage), 2 vegetables (3 if Sheila H. suggestion is used adding a dollop of salsa on top), and 2 dairy (milk and cheese). And, yes, after an exhausting day of work, an originally planned time-consuming menu will be swapped out for something like this yummy recipe that can be put quickly put on the table yet gives my family a nutritional meal. Thanks so much, Mel, for giving me another easier recipe for those days when there is no energy left at the end of a long day. And, Mel, if you are gagging then it must be someone else’s recipe because all of yours are so good. Have I given you a recipe? 🙂
Aaaand, tonight’s dinner plans just got changed. So excited to eat these! Thanks for sharing.
I love breakfast burritos! I’ll have to give these a try. Oh, and I grew up eating ketchup on everything. I totally put it on my burritos : }
Oh I thought I was the only one that de-railed from my menu plan last minute because of the gag factor 🙂 So glad you posted this recipe – I’ve had breakfast burritos on my list of things to make but I keep putting it off – this must be my sign to make them. Thanks again for such a great site & recipes!
They look awesome! One question, when do you add in the spinach? Do you wilt it in the pan at all, or just toss it in raw at the end?
You almost lost me at “ketchup” but am glad I kept reading. I usually scramble eggs with sausage and add cheese and salsa before rolling them; however, you just kicked my version up a notch with this recipe. WOW!
We love breakfast burritos too. In fact, I may make your recipe for lunch!
This might have to be our dinner tonight, and I will freeze some for later!
Ketchup?! I’ve never heard of such a thing. 😉 Then again, I love scrambled eggs with ketchup, so I don’t know why that sounds so weird!
This recipe sounds super yum! I love breakfast burritos!
We have breakfast burritos all the time at our house too! These look so yum! I haven’t put potatoes in them yet, so this will have to go into our dinner rotation. Thanks Mel you are awesome!
Breakfast burritos are so 1980s? That’s okay. Apple pie is so 1287 (or whenever it was invented) and people are still eating that happily and with no irony.
If breakfast/anytime burritos are wrong, I don’t want to be right 😉 I guess they are one of a very few good things to come out of the 80s!
I don’t know why I never thought of putting potatoes in them, though! Those skillet potatoes are amazing, too; what a great use of the leftovers.
What a coincidence – I’m making breakfast burritos right now. I love them for their versatility and portability. My recipe is very similar to yours, except we don’t like potatoes, and instead of spinach, I add peppers, onions, and green chiles. Sometimes I’ll wrap them in jalapeno cheddar wraps. I always make a double batch to freeze. A few minutes in the microwave and they are ready for breakfast.