Sausage, Potato, and Chive Breakfast Burritos

Meal-prepping breakfasts has been my secret weapon for tackling busy mornings, and these Sausage, Potato, and Chive Breakfast Burritos are the perfect go-to. They’re freezable, hearty, and packed with flavor to keep you satisfied. Just fill your tortillas with the delicious filling, roll them up, and pop them in the freezer. The key is getting that perfect breakfast potato crisp, adding a little crunch to every bite. When you need a quick breakfast, reheat in the microwave or skillet—breakfast ready in minutes!

sausage, potato, and chive breakfast burrito ingredient notes:

Sausage: I’m usually prepping these ahead for a busy week, so to save time and energy, I opt for pre-cooked frozen breakfast sausage. My favorite is a chicken and maple flavor to bring back some sweetness to this otherwise savory burrito.

Potatoes: Russet potatoes are my favorite for breakfast burritos in order to get that hearty, rustic breakfast potato evenly coated in our delicious spice mixture. You could also use Yukon Gold potatoes for a creamier texture. The key is chopping the peeled potatoes in sized 1/2-inch cubes, so that they cook evenly and the spices coat each piece. I like to get a little crisp on mine!

Chives: A must in any breakfast burrito, chives add the perfect pinch (or in this case 1/3 cup) of fresh herbs that bring together the flavors in a warm, tightly wrapped burrito. The key is rolling your knife when cutting the chives to keep their tubular shape and texture in tact.

Eggs: Truly the easiest customizable component of these burritos is the eggs! I like to scramble mine for best storage ability when freezing, however if serving immediately you could fry them up and get that ooey-gooey yolk or cook over-medium for a mess free option. Choose your favorite! You can also opt for an egg substitute like Just Egg.

SAUSAGE, POTATO, AND CHIVE BREAKFAST BURRITOS

Recipe by Jenn Lueke

4.6 from 28 votes

Servings

Adjust servings

+

–

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Meal-prepping breakfasts has been my secret weapon for tackling busy mornings, and these Sausage, Potato, and Chive Breakfast Burritos are the perfect go-to. They’re freezable, hearty, and packed with flavor to keep you satisfied. Just fill your tortillas with the delicious filling, roll them up, and pop them in the freezer. The key is getting that perfect breakfast potato crisp, adding a little crunch to every bite. When you need a quick breakfast, reheat in the microwave or skillet—breakfast ready in minutes!

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes (about 2 medium potatoes)

• 2 tablespoons olive or avocado oil, divided

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon chili powder

• 12 large eggs, beaten (or egg substitute, like Just Egg)

• 1/3 cup finely chopped chives

• 6 burrito size tortillas

• 7 ounces pre-cooked breakfast sausage, chopped

• 1 cup shredded cheddar cheese (or dairy-free cheese or omit if desired)

Directions

• Preheat the oven to 425ºF. Line a large sheet pan with parchment paper.
• Add the diced potatoes, 1 tablespoon of olive oil, garlic powder, onion powder, oregano, salt, black pepper, and chili powder to a mixing bowl. Toss to coat the potatoes, then transfer to the sheet pan in a single layer. Bake until fork tender and golden brown, 24 to 30 minutes.
• Meanwhile, heat 1 tablespoon of oil over low heat in a large skillet. Add the beaten eggs and cook, stirring constantly, until the eggs are scrambled, fluffy, and fully cooked, about 5 minutes. Stir in the chopped chives. Remove the skillet from the heat and set aside.
• To assemble the burritos: Warm the tortillas by microwaving one at a time for 30 seconds. Place each warmed tortilla on a sheet of aluminum foil or parchment. Evenly divide the breakfast sausage, shredded cheddar, potatoes, and scrambled eggs among the 6 tortillas.
• Fold the sides inwards, tuck the corners tightly, then roll the tortilla until closed. Immediately wrap in foil or parchment to hold everything in place prevent breakage. Refrigerate for up to 3 days or freezer for up to one month.

Notes

• Store it: Refrigerate for up to 3 days or freeze for up to 1 month.
• Reheat it: From refrigerated: Microwave until warmed, about 1 minute. Sear in a skillet for about 2 minutes on each side. (searing optional) From frozen: Microwave until fully warmed, about 2 minutes, then sear in a skillet for about 2 minutes on each side. (searing optional)
• Equipment notes: My go-to chef’s knife, cutting board, and sheet pan for this recipe.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.