High Protein
Diner Breakfast Burritos with Sausage and Potatoes have all the good stuff you’d expect from a hearty diner breakfast, just wrapped up in a tortilla instead of spread across a plate.
Sausage, crispy hash browns, scrambled eggs, peppers, and plenty of cheddar cheese. Nothing fancy, just a really good breakfast.
The potatoes are worth taking a few extra minutes to brown. You want those golden edges before adding them to the burritos.
Frozen diced hash browns make that part easy, and you don’t have to spend time peeling or chopping potatoes.
You’ll need a large skillet for the potatoes, sausage, and peppers, and a second skillet for the scrambled eggs. Once everything is cooked, you can fill the tortillas and lightly brown them in the skillet.
These sausage and potato breakfast burritos are pretty substantial, too. Each one has about 30 grams of protein, so you’re getting a filling breakfast without needing a bunch of sides.
They’re also good for making ahead. Wrap up a few for the freezer, and you’ve got homemade breakfast burritos ready for mornings when cooking isn’t happening.
Why You’ll Love This Diner Breakfast Burritos with Sausage and Potatoes Recipe
Classic Diner Breakfast
Sausage, eggs, hash browns, and cheddar. All those familiar breakfast favorites in one warm tortilla. Ketchup or hot sauce on the side makes them even better.
Crispy Hash Browns
You brown the potatoes before filling the burritos, so you get those tasty golden edges instead of plain, soft potatoes.
30 Grams of Protein
Each burrito has approximately 30 grams of protein. One is plenty for a substantial breakfast.
Make Them Ahead
You can refrigerate or freeze these for another day. They’re especially handy when you want a hot breakfast without cooking everything from scratch.
Ingredient Substitutions
Breakfast Sausage
Use turkey breakfast sausage instead of pork sausage. You can also use a spicy breakfast sausage if you prefer more heat.
Hash Brown Potatoes
Fresh diced potatoes work, too. Cut them into small pieces and allow additional cooking time until tender.
Cheddar Cheese
Monterey Jack, Colby Jack, or pepper Jack are all good choices. Pepper Jack is great if you want a little heat.
Bell Peppers
Use any combination of bell peppers you have. You can also leave them out if you prefer a more traditional sausage, egg, and potato burrito.
Flour Tortillas
Whole wheat burrito-size tortillas are another option. Choose large tortillas so there’s enough room for all the filling.
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Burrito Meal Prep Kit
A few simple supplies can make breakfast burrito meal prep much easier. These are handy for wrapping, labeling, freezing, and keeping your burritos organized until you’re ready to reheat them.
Aluminum Foil Sheets
Pre-cut foil sheets make wrapping a batch of breakfast burritos quick and easy.
Breakfast Burrito Stickers
Easy labels for marking wrapped burritos or freezer bags so your meal prep stays organized.
Gallon Freezer Bags
Great for storing several wrapped breakfast burritos together and keeping your freezer neat.
Diner Breakfast Burritos with Sausage and Potatoes
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 4 large burrito-size flour tortillas
- 8 ounces breakfast sausage
- 2 cups frozen diced hash brown potatoes
- 1 tablespoon vegetable oil
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper divided
- 6 large eggs
- 2 tablespoon whole milk
- 1 tablespoon unsalted butter
- 1 cup shredded cheddar cheese
- ¼ cup yellow onion diced
- ¼ cup green bell pepper diced
- ¼ cup red bell pepper diced
- ¼ cup ketchup optional, for serving
- hot sauce optional, for serving
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the frozen hash brown potatoes and cook for 8 to 10 minutes, stirring occasionally, until golden brown and tender.
- Season the potatoes with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Transfer the potatoes to a plate.
- Add the breakfast sausage to the same skillet. Cook over medium heat for 5 to 7 minutes, breaking it into small pieces, until browned and fully cooked.
- Transfer the sausage to a plate.
- Add the onion, green bell pepper, and red bell pepper to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until slightly softened.
- In a medium mixing bowl, whisk the eggs, milk, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon black pepper until blended.
- Melt the butter in a medium skillet over medium-low heat.
- Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are softly scrambled and just set.
- Place the tortillas on a microwave-safe plate and microwave for 20 to 30 seconds until warm and flexible.
- Divide the scrambled eggs evenly among the four tortillas.
- Top each tortilla with equal portions of sausage, potatoes, onion, and bell peppers.
- Sprinkle ¼ cup shredded cheddar cheese over the filling in each tortilla.
- Fold the sides of each tortilla toward the center.
- Roll each tortilla tightly around the filling.
- Place the burritos seam-side down in the large skillet over medium heat. Cook for 1 to 2 minutes per side until lightly browned.
- Serve warm with ketchup or hot sauce, if desired.
Notes
Tips and Tricks
Don’t Overfill – These burritos have quite a bit of filling. Leave enough room around the edges so you can fold and roll them without tearing the tortillas. Drain the Sausage – If the sausage releases a lot of grease, drain the excess before filling the burritos. This helps prevent soggy tortillas. Keep the Eggs Soft – Remove the eggs from the heat as soon as they’re set. They’ll warm up again when you brown the assembled burritos. Cool Before Freezing – Let the cooked filling cool before wrapping burritos for the freezer. Trapped steam can make the tortillas soggy.Storing and Reheating
Refrigerator – Store cooled burritos in an airtight container or wrap them individually. Refrigerate for up to 3 to 4 days. Freezer – Wrap cooled burritos individually in foil or freezer-safe wrap. Place them in a freezer bag and freeze for up to 2 months for best quality. Microwave – Remove any foil and wrap the burrito in a damp paper towel. Microwave a refrigerated burrito for 1 to 2 minutes or a frozen burrito for 3 to 5 minutes, turning halfway through. Heat until the center reaches 165°F. Oven – Wrap the burrito in foil and reheat at 350°F for approximately 15 to 20 minutes if refrigerated, or 30 to 40 minutes if frozen. Heat until the center reaches 165°F.Nutrition
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