Skip to content
RecipesWhipped Up

Tex-Mex

Sausage Breakfast Burrito

Potato hash is cooked until the edges actually crisp, then tucked inside with eggs, sausage, and salsa so the filling is not just soft scramble. The potatoes take the longest, and if you rush them the burrito tastes steamed instead of fried.

Prep
15 min
Cook
22 min
Total
37 min
Servings
4
Difficulty
Easy
Jump to recipe
A flour tortilla rolled around crispy potato hash, scrambled eggs, sausage, and salsa.

Why you’ll love it

  • The potato is cooked in the same skillet as the sausage, so the hash picks up the drippings.
  • Salsa goes in the wrap, not on the side, which keeps the plate to one item.
  • A short scramble stops the eggs from weeping into the tortilla.
  • Four large tortillas match four even portions.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

View list

Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Heat the oil in a large skillet over medium-high, add the potatoes in one layer, and season with salt and pepper.

  2. 2

    Cook the potatoes without constant stirring until the undersides brown, then toss and keep going until the dice are crisp outside and tender inside.

  3. 3

    Push the hash to the edge of the pan, add the sausage, and break it up until it is browned and cooked through.

  4. 4

    Whisk the eggs with the milk, pour them into the pan, and scramble just until set, folding in the sausage and potato hash.

  5. 5

    Warm the tortillas in a dry skillet for a few seconds so they bend without cracking.

  6. 6

    Spoon the filling into the tortillas, add salsa, tuck the sides, and roll so the hash stays inside the burrito.

Pro tips

  • Dry the diced potatoes so they brown instead of steaming.
  • Keep the hash in pieces large enough that it does not vanish into the eggs.
  • Warm tortillas roll; cold ones split and dump the salsa.

Easy substitutions

Breakfast sausage
Turkey breakfast sausage
Flour tortillas
Whole wheat tortillas
Salsa
Pico de gallo

Storage and reheating

Storage

Wrap cooled burritos and refrigerate them for up to 3 days.

Reheating

Reheat in a covered skillet over medium-low heat, turning once, until the center is hot and the tortilla is crisp again.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
610
Protein
29 g
Carbs
48 g
Fat
31 g
Fiber
4 g

Moderate · Stovetop

You might also like

Split biscuits covered in sausage gravy in a bowl.
Breakfast & Brunch

Sausage Gravy Bowls

Breakfast sausage crumbles in a skillet, then milk and flour turn the drippings into peppery gravy for split biscuits. It is a bowl, not a diner plate you have to assemble standing up.

23 min · Easy

View recipe

Still hungry?

More in the same lane, not a random mix.

A skillet of crisp shredded potatoes topped with set eggs and melted cheddar.
Breakfast & Brunch

Hash Brown Breakfast Skillet

Shredded potatoes fry into a hash brown cake, then eggs and cheddar finish the skillet with no meat in the pan. The potato layer needs room to dry out, and crowding it leaves you with steamed shreds instead of a crust.

40 min · Easy

View recipe

Find something else

BreakfastQuick & EasyHealthy but TastyDesserts & Sweets

From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

Read the affiliate disclosure.

Ingredients