Back to school is on the horizon, and that means thinking about how we’re going to get our kids fed and ready for school in the morning. These sausage and potato breakfast burritos became an instant family favorite to prep ahead for easier mornings!
Both of my kids- and myself and my husband- love these burritos for a quick-grab breakfast. See below the recipe for re-heating instructions!
Heat avocado oil to medium-high in a large skillet (I use cast-iron).
Add breakfast sausage and cook, breaking up, until cooked through. Remove to a plate and set aside.
Add onion and bell pepper to skillet, season and stir to coat with oil. Cook until softened, about 3-4 minutes. Add potatoes as well as paprika, garlic powder, onion powder, sea salt and chili powder if using. Toss to combine, cover and cook until soft, about 6-8 minutes.
While potatoes are cooking, heat an additional drizzle of oil in a separate (preferably nonstick) skillet. Add eggs and cook until scrambled.
Once potatoes are soft, add sausage back into pan and stir to combine.
To assemble burritos, warm tortillas in a 400F oven for 5 minutes if needed to soften. Lay tortillas out on workspace and divide eggs between all six, top with sausage potato mixture and top with green onions and shredded cheese if using. Roll tightly and store in foil until ready to reheat.
Heat avocado oil to medium-high in a large skillet (I use cast-iron).
Add breakfast sausage and cook, breaking up, until cooked through. Remove to a plate and set aside.
Add onion and bell pepper to skillet, season and stir to coat with oil. Cook until softened, about 3-4 minutes. Add potatoes as well as paprika, garlic powder, onion powder, sea salt and chili powder if using. Toss to combine, cover and cook until soft, about 6-8 minutes.
While potatoes are cooking, heat an additional drizzle of oil in a separate (preferably nonstick) skillet. Add eggs and cook until scrambled.
Once potatoes are soft, add sausage back into pan and stir to combine.
To assemble burritos, warm tortillas in a 400F oven for 5 minutes if needed to soften. Lay tortillas out on workspace and divide eggs between all six, top with sausage potato mixture and top with green onions and shredded cheese if using. Roll tightly and store in foil until ready to reheat.
To reheat burritos, from frozen:
Oven: Defrost overnight in fridge if possible. Preheat the oven to 350°F. Place foil-wrapped burritos directly on the oven rack and bake for 10–20 minutes, or until hot. To crisp up the tortilla, remove the foil halfway through baking.
Microwave: Remove from foil and wrap in a moist paper towel. Place on a microwave-safe plate. Microwave on high for 1–2 minutes if thawed or 3-5 minutes if frozen (or until hot).
Air Fryer: Preheat air fryer to 375. Remove the burritos from foil and cook for 3-5 minutes until hot on the inside and crispy on the outside.
To reheat burritos, from refrigerated:
Oven/Toaster Oven: Preheat the oven to 350°F. Place foil-wrapped burritos directly on the oven rack and bake for 10-15 minutes, or until hot. To crisp up the tortilla, remove the foil halfway through baking.
Microwave: Remove from foil and wrap in a moist paper towel. Place on a microwave-safe plate. Microwave on high for 1–2 minutes if thawed or 3-5 minutes if frozen (or until hot).
Air Fryer: Preheat air fryer to 375. Remove the burritos from foil and cook for 2-3 minutes until hot on the inside and crispy on the outside.
