Breakfast Burritos

I completely forgot to take a picture of these before we ate them all.  They are slightly adapted from Pioneer Woman’s recipe.  She uses homemade potatoes, but I decided to take a short cut and use the O’brien potatoes from the store.  I also used Italian sausage, which I’d already cooked and frozen.  I couldn’t find any regular sausage in my freezer.

I made about half the amount that PW makes and still ended up with about 12 burritos, using the fajita-sized tortillas.

  • about 1/2 bag O’brien potatoes
  • 1/2 lb. sausage, browned
  • 6 eggs
  • Seasoned salt and pepper, to taste
  • 1 cup Monterey Jack cheese, shredded
  • flour tortillas

Heat a skillet and add several Tbs. oil.  Pour the potatoes into the hot skillet in a single layer.  Let them brown and then flip them over to brown the other side.

While the potatoes cook, beat the eggs in a bowl.  Add in the seasoned salt and pepper.  Stir in the cheese.

After the potatoes are done, add in the browned sausage and pour the eggs over the top.  Let the eggs cook, stirring only enough to help them cook.  If you stir too much the potatoes will fall apart.

Warm tortillas and fill with the egg/sausage/potato mixture.  I made these for dinner instead of breakfast.  We all loved them.  There were two left and my husband took them to work for lunch the next day.

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  1. I’m sure these are very filling!!

  2. Tiffany, these look so yummy! I think I will make them for Sunday brunch. Thanks!

  3. My kids love the O’Brien potatoes, so I’m glad to have another way to use them.

  4. Jennifer says:

    Do you think these could be made and frozen individually? I live by myself and I am all about just taking something out of the freezer or fridge and popping it in the microwave. Let me know what you think!

  5. Made these yesterday for breakfast. Yum! I froze my leftovers (without the tortilla) and I’m hoping it’ll unfreeze good. Thanks!


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