Breakfast Burritos to Go
A Drummond family favorite: crispy skillet potatoes and peppers, browned sausage, fluffy eggs, and plenty of Monterey jack, all wrapped up and ready to freeze for busy mornings.
- 5 large red potatoes
- 2 tablespoons olive oil
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 pound breakfast sausage
- 12 large eggs
- 1 tablespoon chopped chives
- 1 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- 2 cups Monterey jack cheese, divided
- Cayenne pepper or hot sauce, optional
- 12 burrito-sized (10-inch) flour tortillas
- Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce to a simmer over medium-low heat and cook for 15 to 20 minutes, until fork-tender but not falling apart. Remove from the pot and let cool, then dice into 1-inch pieces once cool enough to handle and let them cool completely — potatoes that are still warm will turn mushy once they hit the hot skillet.
- Heat a large cast-iron skillet over medium-high heat and add the olive oil, both diced bell peppers, and half of the salt and pepper. Cook until the pepper edges just start to char, 8 to 10 minutes, then remove them from the skillet and set aside.
- Add the diced potatoes and the remaining salt and pepper to the same skillet. Cook for about 10 minutes, stirring occasionally, then return the peppers to the skillet. Stir and continue cooking for another 10 minutes, until everything turns golden brown. Remove from the skillet and set aside.
- Return the same skillet to medium heat and add the breakfast sausage. Cook, breaking it up into small pieces with a wooden spoon, until browned, about 10 minutes.
- Meanwhile, whisk together the eggs, chives, seasoned salt, black pepper, and half of the cheese in a large bowl. Stir in a little cayenne pepper or hot sauce here if you want some heat in the finished burritos.
- Drain off some of the fat from the cooked sausage, then add the breakfast potato mixture back into the skillet and stir to combine over low heat.
- Pour the egg mixture over the potato and sausage mixture. Cook over medium-low heat, turning the mixture occasionally rather than stirring constantly — too much stirring at this stage will break the potatoes down and turn everything mushy.
- Once the eggs are fully cooked through, stir in the remaining cheese. Warm the tortillas, then fill each with about 3/4 cup of the egg mixture and wrap into a burrito.
- If you need to keep the burritos warm for a bit before serving, wrap each individually in foil and hold them in a slow cooker set to warm for up to 3 hours.
Chef's Note: Letting the potatoes cool completely before they go anywhere near the eggs is the single most important step in this whole recipe — warm potatoes bring extra moisture into the pan and will turn to mush the moment you stir them with soft scrambled eggs. The same logic applies once everything's combined: turning the mixture gently instead of stirring it hard is what keeps distinct chunks of potato instead of a uniform, mashed-together scramble.
These burritos are built for the freezer — wrap each one individually in foil or plastic wrap, then a freezer bag, and they'll keep well for a couple of months. Reheat straight from frozen in the microwave, or let them thaw in the fridge overnight first if you have the time.
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