Breakfast Burrito


  • 2 Large russet potatoes, peeled and grated
  • 1 lb Breakfast sausage, ground (not links)
  • 6 Eggs, beaten
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1/4 tsp Ground pepper
  • 1 Bunch green onions, white and green parts, chopped
  • 6 Large flour tortillas
  • 2 cups Cheddar cheese, grated
  • 2 Avocados, sliced
  • Salsa
  • Fresh cilantro


  • Serving Size:
  • Cook time:
  1. Using a cheesecloth remove as much water from grated potatoes as possible. You may have to twist the cloth very hard. (This step is crucial to achieving extra crispy potatoes.)
  2. In a large skillet brown breakfast sausage over medium heat until cooked through, about 5 minutes. Remove meat from the skillet and set aside. In the same skillet add in the eggs and season with ½ tsp salt and pepper. Using a rubber spatula stir the eggs slowly but frequently until cooked through. Once cooked remove from skillet and set aside along with sausage.
  3. In the same pan add olive oil and bring heat to medium/high. Add in potatoes spreading out evenly on the surface of the skillet. Season with remaining salt and pepper. Allow to cook for 2-3 minutes before stirring/flipping potatoes. Continue doing this every 2-3 minutes until potatoes are slightly crispy and cooked through. Add in green onions along with sausage and eggs and stir until mixture is combine. Remove from heat.
  4. Preheat oven to a low broil.
  5. Working with one tortilla at a time place ½-¾ cup sausage mixture in the middle of the tortilla. Top with ⅓ cup cheese, avocado slices, salsa and cilantro. Carefully roll up the burritos, tucking in the corners. Repeat with remaining tortillas. Line burritos on a baking sheet and place in oven. Remove once tortillas are just golden and serve hot!