Recipe Collection: Breakfast Burritos

Written by Kate Tietje and updated by Sarena-Rae Santos in October of 2023. 

In 2010, while I was out of town, we had some breakfast burritos at a breakfast bar.  They were SO good.  They had soft, white flour tortillas with eggs, sausage, fried potatoes, and lots of cheese inside…all kinds of yummy stuff.  I knew I had to make them at home, only healthier.

This recipe has been a long time coming.  There was a holdup, though.  Unfortunately, I ran into some issues, and the recipe just wasn’t working. But with my can-do attitude and some trial and error, I finally figured it out.

The result isn’t quite what I had in mind because they’re not as soft (more crispy, probably because I haven’t perfected my tortilla-making technique), but they are still super yummy and a great breakfast on the run.  So I’ll share them with you.

This recipe will make 24 burritos, and they do freeze well! When I originally started making these burritos, I’d make sprouted spelt tortillas, but now, I make soaked tortillas. The tortillas used to last me a week or two, but that was when I only had two kids. Now, I have six children, and the tortillas are gone in the blink of an eye.

Breakfast Burritos

Ingredients:

• 24 tortillas (I make soaked tortillas and multiply the recipe by four)
• 1 dozen. pastured eggs
• 1 lb. breakfast sausage
• 1/2 lb. (or so) raw mild cheddar cheese
• 1 lb. potatoes, fried in lard (optional)

Directions:

Step 1: Cook the sausage, loose, in a pan until browned.

Step 2: Add all the eggs and cook until the eggs are done. While the eggs are cooking, you can shred the cheese.

Step 3: Line the tortillas up on a big baking pan.  Fill each tortilla with some egg mixture and top with cheese (and potatoes, if using).

Step 4: If you’re freezing them, roll them up and place them on the baking pan seam-side down before putting the pan into the freezer for at least 4 hours.  I leave mine overnight.

Step 5: Remove the pan from the freezer, transfer the burritos to a large storage bag, and put it back in the freezer. (This is so they won’t all freeze to each other in a giant ball.)

Step 6: When ready to eat them, place the desired number on a baking pan and bake at 350 for about 10 minutes.  Enjoy!

You could add chopped onion and/or green pepper to your sausage/egg mixture.  Veggies are another option. Tomatoes. Mushrooms. The list goes on. You could even serve it with fresh tomato salsa.

By the way, when making your own tortillas from scratch, yes, this takes quite a while to do all at once, but then breakfast takes NO time later.  Literally less than a minute to get them out of the freezer and into the oven, then from the oven onto a plate.  Toss some fresh fruit and/or yogurt on the side, maybe some raw milk or homemade kombucha, and you have a great breakfast.  And with the eggs, meat, and cheese inside, they’re not too grain-heavy.  Wonderful!

What do you eat for breakfast on the go?