Savory sausage, crispy potatoes, black beans, melty cheese, and a fried egg on top.  These savory delights make the perfect breakfast, brunch, or brinner.  The filling can be made ahead and then the burritos can be assembled and warmed in minutes for an easy, show-stopping meal.  Add some Glazed Raspberry Almond Scones right from the freezer, or whip up some Cherry Oat Muffins.

Sometimes I make a recipe for so long and for so many people and then manage to forget that I haven’t shared it with my blog until someone drools on their plate and reminds me to share it with the world.  So, even though it’s a tricky one for me to call a *recipe* because the amounts are a bit variable, I cannot hold back the Best Breakfast Burritos from you one minute longer.

To make the filling, you’ll need to brown 1 lb. of breakfast sausage.  Season it as desired with crushed red pepper or black pepper.  Drain.  Remove the sausage and the grease from the skillet and start the potatoes and onions.

Dice one onion to equal about 3/4 cup.  Cube red or russet potatoes to bite-sized cubes and fry them with the onions.  Often I use leftover fried potatoes which is a time-saver, but you’ll need 2-3 cups of fried potatoes, however you usually make them.  Sometimes I par-boil them and then fry them in butter or lard until the edges are crispy and the insides soft.  Season with salt and pepper.

To the hot potatoes, add 1 can of rinsed and drained black beans and heat through.  Add the sausage back in and heat everything through.  Set the filling somewhere to keep warm while you fry up some eggs.

Fry up an egg per person to their liking and set them on a plate and keep them warm as well.

Lastly, warm a skillet with a bit of butter and heat to medium.  Set a flour tortilla into the hot butter and lay a slice of cheese on top (I love American for this) and then set about 1/2 cup of the warm sausage/potato filling down the center of the tortilla.  Peek under the tortilla and when the bottom is nice and golden brown, fold it into a taco shape.  Yeah, I know, it’s a burrito and you can fold it that way if you want, but I like to leave it open so I can lay the egg across the top and let it drizzle its golden, buttery yolk down over the filling. I set all the burritos in a baking dish or on a plate and then lay the eggs over the top to serve.

Serve with sour cream and salsa if desired.

That’s it!  Crispy outside and packed full of ingredients to fall in love with, these burritos hit the spot every single time.

Best Breakfast Burritos

 

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Prep time

30 mins

Total time

30 mins

 

Savory sausage, crispy potatoes, melty cheese, and a fried egg on top -- these Best Breakfast Burritos have all the elements you crave in one delightful package.

Alison: That Which Nourishes

Serves: 4-6 burritos

Grocery List

• 1 lb. breakfast sausage
• 2-3 cups fried potatoes
• ¾ c. onion
• 1 can black beans, rinsed and drained
• Cheese slices
• 4-6 flour tortillas
• 4-6 eggs
• salt and pepper
• oil or butter
• sour cream and salsa if desired

Here's how...

1. Brown 1 lb. of breakfast sausage.  Season it as desired with crushed red pepper or black pepper. Drain.
2. Remove the sausage and the grease from the skillet and start the potatoes and onions.
3. Dice one onion to equal about ¾ cup.  Cube red or russet potatoes to bite-sized cubes and fry them with the onions in butter or oil until the edges are crispy and the insides soft.  Season with salt and pepper.
4. To the hot potatoes, add 1 can of rinsed and drained black beans and heat through.
5. Add the sausage back in and heat everything through.  Set the filling somewhere to keep warm while you fry up some eggs.
6. Fry an egg per person to their liking and set them on a plate and keep them warm as well.
7. Lastly, warm a skillet with a bit of butter and heat to medium.  Set a flour tortilla into the hot butter and lay a slice of cheese on top (I love American for this) and then set about ½ cup of the warm sausage/potato filling down the center of the tortilla.  Peek under the tortilla and when the bottom is nice and golden brown, fold it into a taco shape, leaving it open so I can lay the egg across the top and let it drizzle its golden, buttery yolk down over the filling. I set all the burritos in a baking dish or on a plate and then lay the eggs over the top to serve.
8. Serve with sour cream and salsa if desired.

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