seasonedkitchen.com
Meal Prep Breakfast Burrito Recipe with Potatoes
Meal Prep Breakfast Burritos filled with scrambled eggs, turkey sausage, Potatoes O'Brien, salsa, and cheddar cheese. Freezer-friendly and high in protein, they reheat beautifully for quick, satisfying grab-and-go breakfasts.
Prep
5 min
Cook
20 min
Total
35 min
Serves
8
Instructions
- 01
Spray a large nonstick skillet with cooking spray and heat over medium. Add potatoes in a single layer, sprinkle with a little water, cover, and cook 5-6 minutes without stirring, until the bottoms begin to brown.
- 02
Turn the potatoes over and cook uncovered 5-6 more minutes, stirring occasionally, or until most are lightly browned and tender. Transfer to a bowl and season with salt and pepper.
- 03
Spray the same skillet again and heat over medium to medium-low. Add sausage and cook 5-6 minutes, stirring frequently, until browned. Turn off heat and leave in pan.
- 04
In a large bowl, whisk together eggs and salsa; season with salt and pepper. Stir the egg mixture into the sausage and cook over medium heat, stirring occasionally, until fully set and no longer wet, about 5-6 minutes.
- 05
Take off heat and fold in cheese until melted, then gently fold in potatoes. Adjust seasoning as needed. Let cool about 10 minutes before assembling.
- 06
Loosely wrap tortillas in a damp paper towel and microwave for 10 to 15 seconds, just until warm.
- 07
Place one tortilla on a clean work surface.
- 08
Place 1/2 cup (smaller burritos – my preferred size) to 2/3 cup filling in a tight log shape, about 1 1/2 inches from bottom edge and sides of tortilla.
- 09
Fold bottom edge up over filling. Bring both sides in snugly.
- 10
Roll tightly from the bottom to form a secure burrito.
- 11
Repeat with remaining tortillas and filling.
- 12
(Note: 1/2 cup/burrito will make 10 burritos; 2/3 cup will make 8 burritos.)
- 13
Wrap each burrito tightly with foil. Refrigerate for up to 3 days. Or Place foil-wrapped burritos in a freezer-safe bag or airtight container and freeze up to 3 months.
- 14
Remove foil from burritos and wrap in paper towel.
- 15
Heat on high for around 60-75 seconds if refrigerated, or 2-3 minutes if frozen.
- 16
Preheat oven to 375 degrees F.
- 17
Place foil-wrapped burritos on a cookie sheet and heat for 15-20 minutes if refrigerated, or 30-40 minutes if frozen.
- 18
Preheat to 375 degrees F. Remove the foil, then loosely rewrap burritos in foil to prevent drying.
- 19
Place in a single layer in the basket and heat for 12-15 minutes if refrigerated, or 18-22 minutes if frozen.
Nutrition
per serving · 1 serving
- Calories
- 320
- Protein
- 17g
- Carbs
- 30g
- Fat
- 14g
- Fiber
- 4g
- Sugar
- 4g
- Sat. fat
- 6g
- Sodium
- 693mg
- Cholesterol
- 211mg
Variations & swaps
Variations and Substitutions
- Use white flour tortillas instead of whole wheat.
- Substitute red salsa for the salsa verde.
- Use Monterey Jack or Pepper Jack cheese instead of Cheddar.
- Add black beans, sliced black olives and/or canned green chiles.
- Add more spice by adding chopped jalapeno peppers or sprinkling the filling with chile powder and ground cumin – or my Mexican Seasoning. Toss in a few cilantro leaves.
- Substitute my Basil Pesto Genovese for the salsa and add chopped sundried tomatoes and fresh basil for a Mediterranean twist.
- While these burritos are delicious as is, they are easily modified to suit your tastes and to make them your own. Here are a few ideas:
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