These Southwest Breakfast Burritos are the perfect way to kick off the day. On busy mornings, grab one from the freezer, heat it up, and go!
Looking for a way to make your morning meals less rushed? Doing some meal prep ahead of time can make for smooth sailing. You’ll love having these southwest breakfast burritos in the fridge or freezer all ready to warm up when you want them.
Start by cooking the sausage in a frying pan until brown and crumbled. Remove the browned sausage and set it aside. Leave the grease in the pan for the next step.
What other kinds of meat can I use?
We love using ground pork breakfast sausage when making our southwest burritos. But you could use ground pork chorizo, diced ham, bacon, or steak. If you prefer a lighter option you could use turkey sausage or chicken sausage.
Then , fry the diced potatoes in the leftover sausage grease until golden brown and crispy. Remove the pan from heat and set it aside.
Now, make the scrambled eggs. See our recipe for how to make scrambled eggs here. Cook them until they are just slightly done so the eggs will remain moist and flavorful in your breakfast burritos.
Next, warm up the flour tortillas in the microwave. Place the tortillas between two damp paper towels to keep them soft and fresh. Layer the scrambled eggs and shredded pepper jack cheese on top of the tortillas.
Add the cooked sausage and diced potatoes to the eggs and cheese.
Top it all off with pico de gallo to give these breakfast burritos that kick of southwest flavor!
Now that you’ve added the toppings, fold up three sides of the tortilla to make an envelope. After you make your folds, firmly roll up the burrito while keeping your toppings in the center.
Wrap the southwest breakfast burritos in foil. Now you have some options available. Bake them in the oven and serve right away, or put them in the fridge to have in a couple of days.
If you’d like to freeze the southwest breakfast burritos and save them for later, put your foil-wrapped burritos in a large, labeled freezer bag. You can keep them in the freezer for up to 90 days.
These southwest breakfast burritos are a great option for a potluck because you can keep them warm in a slow cooker. Bring them into work and delight your coworkers by serving them hot out of the crock pot!
What else can I add to these southwest breakfast burritos?
The options are plentiful with a recipe like this one. These southwest breakfast burritos are so easy to customize! Add your family favorites or use what you have on hand.
- Meats: ground chorizo pork sausage, bacon, or pork steak
- Veggies: diced sweet potato, oven roasted vegetables, southwest hashbrowns, diced peppers, chopped cilantro
- Additional add-ons: black beans, cooked rice
- Cheeses: Mexican blend cheese, sharp cheddar, marble jack
Want more breakfast recipes? Try these next:
Make this Egg Bake recipe for overnight guests or for your family! This breakfast casserole has bacon, eggs, and cheese all in one dish.
Cinnamon sugar French Toast Casserole is the perfect breakfast for overnight guests or for a holiday brunch. It can be made ahead of time!
Start the day with Bacon Egg and Cheese Breakfast Burritos! You can make and freeze them ahead of time and warm them up as needed.
Tater Tot Breakfast Pizza recipe with crispy potatoes, scrambled eggs, melted cheese, crispy bacon, and sausage is a delicious breakfast or holiday brunch!
Southwest Breakfast Burrito
- 1 pound ground pork breakfast sausage
- 20 oz diced potatoes I used Simply Potatoes Seasoned
- 8 large eggs
- ½ cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon butter
- 2 cups shredded pepper jack cheese
- ½ cup pico de gallo
- 8 10-inch flour tortillas
- Cook the ground pork breakfast sausage until browned and crumbled. Remove the cooked sausage and set aside. Leave the grease in the pan.
- Fry the diced potatoes in the sausage grease. Remove from heat and set aside.
- Whisk together the eggs, milk, salt, and black pepper. Melt the butter in a large skillet and scrambled the eggs until just cooked. See how to make scrambled eggs for detailed instructions.
- Layer about ⅓ cup scrambled eggs, ¼ cup shredded pepper jack cheese, ⅓ cup diced potatoes, 2 tablespoons cooked sausage, and 1 tablespoon pico de gallo on each of the warm tortillas.
- Fold over the top and the bottom of the tortilla. Then, roll it up into a burrito.
- Wrap the breakfast burritos in foil. Bake in the oven or warm in a slow cooker. Or store in the refrigerator or freezer.
- Oven: Preheat oven to 350˚F. Bake foil-wrapped breakfast burritos for 15-20 minutes until heated through. Serve immediately.
- Slow Cooker: Bake the breakfast burritos in the oven as directed above and then place foil-wrapped burritos in a slow cooker on the warm (or lowest setting) to keep them warm. Or warm the burritos in a crockpot after refrigeration on low for 3-4 hours, move them around halfway through, or until the center reaches 165˚F.
- Refrigerator: Store foil-wrapped burritos in the refrigerator for up to three days. Remove the foil wrapper and warm in the microwave at 50% power for 2-3 minutes, until heated through. Or bake in the oven at 350˚F for 20-25 minutes, or until heated through.
- Freezer: Place foil-wrapped breakfast burritos in a large, labeled plastic bag. Freeze for up to three months. To microwave frozen burritos, remove the foil and cook at 50% power for 3-4 minutes, flipping after each minute, until heated through. It is helpful to cut the burrito in half before the final minute to get the center hot. To bake frozen burritos in the oven, preheat the oven to 350˚F. Remove the foil wrapping and place the breakfast burritos on a baking sheet. Bake for 40-45 minutes, flipping them halfway through, or until center reaches 165˚F.