Breakfast Burritos (for a group or for the freezer)

Roll them up!

Seeing as our baby is due this week, I figured I ought to get cracking on preparing some food for afterwards… 😉 I guess it’s about that time. You know… you can’t put these things off forever.  One idea I saw that I thought was great was breakfast burritos. You always think of dinner, but who ever thinks of having breakfast on hand?

For these, I actually combined elements of several recipes (potatoes from one, egg seasoning from another, sour cream in the eggs from yet another — I’m not sure how I feel about that last, because the eggs ended up with some water in the pan, and I’m assuming it was from the sour cream, but originally, I thought of it like adding milk, just with a different twist, right?)… so I figured I should record my efforts, in case they turn out to be the best thing ever! I would never remember what I took from which recipe if I try to recreate these down the road. 😛 (EDIT: These were amazing! We both loved them, and I’ve made them a second time now… delicious! I cut the sour cream to 1/4C, and I prefer it with green pepper.)

I ended up with 19 burritos, and I was using Chi-chi’s burrito-sized tortillas (plus 2 OLE XL tortillas from Kroger — I like the incredible softness of these, and the lack of some gross additives that are in other tortillas). Some of the recipes called for soft taco size, but that seemed entirely too small to me. I may be wrong.

Breakfast Burritos

Yield: 16-24 servings (depending on size of tortilla)
Prep time: ~1 hour


  • 2lbs red potatoes
  • 1/3C olive oil
  • 1t salt
  • 1/2t pepper
  • 1lb breakfast sausage
  • 1 sm green pepper, diced (optional)
  • 12 eggs
  • 1T cumin
  • 1t garlic pwd
  • 1t onion pwd
  • 1/2t salt
  • 1/2t pepper
  • 1/4-1/2C sour cream
  • 16oz cheese (or more, if desired)
  • 16-24 flour tortillas (depending on size and amount of filling)


Preheat oven to 450°.  Wash your potatoes and chop them into bite-sized pieces. Pat them dry with a paper towel, then toss with olive oil, salt and pepper.  Roast the potatoes on a cookie sheet (you can use aluminum foil to protect your pan from baked-on oil gunk) for about 20-40 minutes, until golden brown.

Brown your sausage. Set aside for now.

Chop your green pepper, if you’re using it, and saute in sausage pan to soften it a bit.

Whisk the eggs with desired seasoning (I used the cumin, garlic powder, onion powder, salt, pepper and sour cream). Cook them in the sausage pan, if you’d like to minimize dishes; you may need to add some butter first.

Once everything is chopped and cooked, mix it all together in a big bowl (including cheese — you can either save some cheese to sprinkle on each burrito, or simply add more on top, if desired).

Burrito filling with cheese

Burrito filling with cheese — half without green pepper

Burrito filling with green pepper and cheese

Burrito filling 2 (aka mine — I just wish I’d added more green pepper… this was half of a small pepper 😉

Lay out your tortillas (warm them in the microwave or over a stove burner, if they’re not already pliable — as I said, I used Chi-chi’s and OLE from Kroger, both of which are quite soft out of the bag).  Scoop about 1/2C of filling onto each tortilla.

Fill the burritos

Add 1/2C of filling to each tortilla

Fold in the sides and roll it like a burrito.  If you’re making them for a party breakfast, eat them now. 🙂

If you’re preparing them for future meals, place rolled burritos onto a cookie sheet lined with parchment paper and freeze for at least 20 minutes to firm them up.  Remove from the freezer and wrap in plastic wrap or aluminum foil, then place in a Ziploc bag (don’t forget to label them) and return them to the freezer.

Roll them up!




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