Hearty Grab and Go Breakfast Burritos
These Grab and Go Breakfast Burritos are loaded with hearty flavor: scrambled eggs, crispy potatoes O’Brien, sausage, cheese, and a pop of diced tomatoes all wrapped in a warm tortilla. They’re freezer-friendly, easy to customize, and perfect for busy mornings or a quick high-protein meal on the go.
Servings: 6 Burritos
Ingredients
- 6 large flour tortillas burrito-size
- 8 large eggs
- ½ pound breakfast sausage cooked and crumbled
- 2 cups frozen Potatoes O’Brien with peppers and onions
- ½ cup petite diced tomatoes drained
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and black pepper to taste
- Salsa hot sauce, or sour cream for serving (optional)
Instructions
- Heat a large skillet over medium heat and add a tablespoon of butter or oil. Cook the Potatoes O’Brien according to package directions until golden and crisp. Remove from the pan and set aside.
- In the same skillet, cook the sausage or bacon until browned and fully cooked. Remove and drain any excess grease, leaving just a bit in the pan for flavor.
- Crack the eggs into a bowl, whisk until smooth, and season with salt and black pepper. Pour into the skillet and scramble gently until just set. Stir in the cooked sausage, Potatoes O’Brien, and drained petite diced tomatoes. Mix until evenly combined, then remove from heat.
- Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. Divide the filling evenly among the tortillas, sprinkle each with shredded cheese, and fold in the sides before rolling them up tightly.
- For a golden, crisp finish, toast the burritos seam-side down in a dry skillet for about a minute per side. Serve warm or wrap individually in foil or parchment for grab-and-go meals.