Meal Prep Breakfast Burritos with Potatoes

A white plate holding one meal prep breakfast burrito, cut in half to show moist, colorful stuffing.

5 from 2 votes

Meal Prep Breakfast Burritos with Potatoes

Meal prep breakfast burritos filled with scrambled eggs, turkey sausage, Potatoes O'Brien, and Cheddar. Whisking the salsa verde into the eggs seasons every bite and keeps the tortilla from going soggy, so they freeze for up to 3 months and reheat in about two minutes.

Prep Time5

Cook Time20

Wrapping Time10

Total Time35

Course: Breakfast

Cuisine: American

Keyword: Breakfast Burritos with Potatoes, Make Ahead Breakfast Burritos, Meal Prep Breakfast Burritos

Servings: to 10

Calories: 320kcal

Author: Lee Clayton Roper

Equipment

1 Large skillet with lid

Ingredients

1 (12 ounce) package frozen Potatoes O’Brien (diced potatoes with peppers and onion), unthawed
2 tablespoons water
Kosher salt to taste
Fresh ground pepper to taste
1 (9.6 ounce) package turkey sausage crumbles around 2 cups cooked
8 large eggs
¾ cup salsa verde liquid drained off as needed - can sub red salsa
1 cup shredded sharp Cheddar cheese
8 to 10 (8 inch) whole wheat tortillas can also use white tortillas

Instructions

Make the Filling

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.
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.
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.
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.
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.

Assemble Burritos

Loosely wrap tortillas in a damp paper towel and microwave for 10 to 15 seconds, just until warm.
Place one tortilla on a clean work surface.
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.
Fold bottom edge up over filling. Bring both sides in snugly.
Roll tightly from the bottom to form a secure burrito.
Repeat with remaining tortillas and filling.
(Note: 1/2 cup/burrito will make 10 burritos; 2/3 cup will make 8 burritos.)

Storage

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.

To Reheat - in Microwave (Fastest):

Remove foil from burritos and wrap in paper towel.
Heat on high for around 60-75 seconds if refrigerated, or 2-3 minutes if frozen.

To Reheat - in Oven (Best for Several Burritos):

Preheat oven to 375 degrees F.
Place foil-wrapped burritos on a cookie sheet and heat for 15-20 minutes if refrigerated, or 30-40 minutes if frozen.

To Reheat - in Air Fryer (Crispiest):

Preheat to 375 degrees F. Remove the foil, then loosely rewrap burritos in foil to prevent drying.
Place in a single layer in the basket and heat for 12-15 minutes if refrigerated, or 18-22 minutes if frozen.

Notes

Cool the filling to room temperature before wrapping. Warm filling steams inside the tortilla as it cools and softens it from the inside.
Drain the salsa. Salsas vary a lot in moisture. Use a thicker one and strain off any liquid in a fine-mesh sieve before adding.
Cook the eggs until no longer glossy. Any moisture left in the pan ends up in the tortilla.
Leave wet add-ins out. Raw tomato, mushrooms, avocado, sour cream, and extra salsa release water as they thaw. Add them on top after reheating.

Nutrition