Ingredients
Scale
- 3 cups cubed golden potatoes, ½ inch cubes
- ½ medium white onion, diced
- 1.5 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ¾ teaspoon chili powder
- 10 large eggs
- ¼ cup milk, any kind
- ¼ teaspoon sea salt
- 1 tablespoon olive oil
- ½ cup shredded cheddar jack cheese
- 1 lb. ground breakfast sausage
- 2 tablespoons maple syrup
- 1.5 cups shredded cheddar jack cheese
- 8-10 large tortillas
Instructions
- Heat a large skillet over medium-high heat; add potatoes and onion with olive oil, Italian seasoning, sea salt, and chili powder.
- Brown potatoes for 3-4 minutes, then cover and cook until fork-tender (10-15 minutes) on medium/low heat.
- In a separate skillet, cook sausage over medium-high heat, breaking it up and adding maple syrup until fully cooked, then set aside.
- In a large bowl, whisk eggs and milk together, adding a pinch of salt.
- Heat the skillet used for the sausage over medium-high heat and add olive oil; pour in the egg mixture.
- Let eggs partially set and fold towards the center while cooking for 2-3 minutes; add cheese and continue until fully set, then remove from heat.
- On a clean surface, layer potatoes, egg, sausage, and cheese in each tortilla and tightly roll to wrap.
- Store in the fridge for 2-3 days, or wrap individually in foil and freeze for up to 3 months.
Notes
For added flavor, consider using spicy sausage or adding diced peppers to the filling.
These burritos can be made ahead and frozen for quick breakfasts throughout the week.
To reheat, unwrap and microwave for a few minutes until heated through.
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 240mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.