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Bowl of breakfast burritos with orange juice and fruit.

Sausage and Potato Breakfast Burrito Recipe

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: Tex Mex


This EASY, 5-minute prep sausage and potato breakfast burrito recipe is perfect to make ahead and freeze for busy mornings. 


Units Scale

For burritos: 

For serving: 

  • sour cream
  • pico de gallo
  • avocado
  • hot sauce


  1. In a large nonstick fry pan, heat oil over medium-high heat. Add hash browns in an even layer and gently flatten with spatula so they cover the pan. Portion into 4 sections with a spatula so it’s easier to flip them. Let cook, undisturbed for 4-5 minutes. Flip over (best you can, no need for perfection) and cook for another 3-4 minutes until browned. Set aside on a plate covered with foil to keep warm. 
  2. Wipe out pan if necessary and cook sausage for 4-6 minutes, until browned. Lower heat to low and pour whisked eggs into sausage and gently scramble by stirring occasionally. Season with sea salt and cook until set, about 2-3 minutes.
  3. Assemble burritos. Lay out tortillas on a flat surface and place a layer of hash browns on the bottom third of burrito. Top with sausage and egg mixture, then a sprinkle of cheese. Roll burrito up, folding in the sides. Place seam side down and repeat with remaining tortillas and fillings.
  4. Cook burritos. Heat fry pan or griddle over medium heat. Cook burritos, seam side down first, for about 2-3 minutes per side, until golden brown.
  5. Freeze: Wrap burritos tightly in foil and place in a freezer bag. Freeze for 1-2 months. To reheat: Unwrap burrito from foil and wrap loosely with a damp paper towel. Place on a microwave safe plate and heat for 2-3 minutes, until hot throughout. Cooking time will vary by microwave.

Keywords: potato breakfast burrito, sausage breakfast burrito recipe, breakfast burrito recipe freezer