Grilled Sausage and Potato Breakfast Burritos Recipe

Grilled Sausage and Potato Breakfast Burritos are my ultimate go-to for those mornings when only a hearty, satisfying start will do. Picture this: golden, crispy potatoes, sizzling breakfast sausage, fluffy scrambled eggs, and a perfect duo of melted cheeses all wrapped in a warm tortilla, then grilled to perfection for that crave-worthy crunch. Whether you’re making breakfast for a crowd or prepping for a busy week, these burritos never fail to deliver big flavor and pure comfort in every bite. Trust me, you’re going to love how easy—and rewarding—it is to bring this classic breakfast combo to your table.

Ingredients You’ll Need

The beauty of Grilled Sausage and Potato Breakfast Burritos lies in their straightforward ingredients, each one essential to create layers of flavor and irresistible texture. Here’s what you’ll need to make every bite memorable:

• Butter: The base for flavor and golden, crisp potatoes—don’t skimp on this step.
• Frozen potatoes O’Brien: These save time and add color with their mix of peppers and onions, instantly boosting flavor.
• Chopped red peppers (optional): For an extra pop of sweetness and vibrant color, toss some in!
• Breakfast sausage roll: Go for your favorite brand or blend for savory, meaty bites throughout the burrito.
• Large eggs: The protein powerhouse, giving structure and rich flavor to the filling.
• Milk or half and half: Just a splash gives your scrambled eggs that coveted fluffy texture.
• Flour tortillas: Soft, medium-sized tortillas make wrapping and grilling a breeze.
• Pepper jack cheese: Adds a gentle kick and stretchiness—perfect for melting.
• Mild cheddar cheese: For classic cheesy goodness and a little sharpness that balances the potatoes and sausage.
• Salt and pepper: Season every step for the best flavor from start to finish.

How to Make Grilled Sausage and Potato Breakfast Burritos

Step 1: Crisp the Potatoes

Start by melting butter in a large skillet over medium-high heat. Add the frozen potatoes O’Brien, along with the optional extra red peppers if you like things colorful and sweet. Let everything cook, stirring occasionally so the potatoes get beautifully crisp and golden—this should take about 7-8 minutes. Once they’re perfectly done, scoop them out of the skillet and set them aside.

Step 2: Cook the Sausage

Next, toss the breakfast sausage into your now-empty skillet. Break it up with a spatula as it sizzles, cooking it through for about another 7-8 minutes until browned and fragrant. Transfer the sausage to a bowl and set aside—you’ll use the same pan next!

Step 3: Scramble the Eggs

While the sausage is finishing up, whisk together eggs, milk (or half and half), and a pinch of salt and pepper in a bowl. If you need to, quickly wipe down the skillet and give it a quick spritz of cooking spray. Reduce the heat to medium and pour in the egg mixture. Stir gently as the eggs set, cooking until they’re softly scrambled and just cooked through. Remove the eggs from the heat so they stay tender.

Step 4: Assemble the Burritos

Now for the fun part! Lay out your tortillas, and evenly divide the eggs, cooked potatoes, and sausage mixture among them. Top each with a generous sprinkle of both pepper jack and cheddar cheese—don’t forget a pinch more salt and pepper. Be careful not to overfill, or you’ll have runaway filling! Fold in the sides, then roll tightly so everything stays tucked in. Place each burrito seam side down to help them keep their shape.

Step 5: Grill to Perfection

Heat a grill pan, outdoor grill, or skillet over medium-high heat. Add the burritos seam side down, grilling each for a few minutes per side until crisp and golden. This step locks in all the flavors and gives your Grilled Sausage and Potato Breakfast Burritos that irresistible crunch. Slice and serve hot!

How to Serve Grilled Sausage and Potato Breakfast Burritos

Garnishes

A big platter of these burritos looks fantastic as-is, but a finishing touch never hurts. Try fresh cilantro, diced green onions, or your favorite salsa spooned over the top—or a dollop of cool sour cream for contrast. A side of hot sauce gives everyone control over their own spice level.

Side Dishes

Pair your Grilled Sausage and Potato Breakfast Burritos with a spread of fresh fruit, a simple green salad, or extra crispy potatoes if you’re feeling indulgent. Black beans or a zesty pico de gallo also make great, colorful additions to round out the plate.

Creative Ways to Present

Cut the burritos in half for a party platter or serve them individually wrapped in parchment for a grab-and-go brunch vibe. You can also slice them into rounds and arrange them on a tray for easy sharing—a great move for brunch gatherings or meal prep breakfasts!

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Sausage and Potato Breakfast Burritos keep well in the fridge for up to three days. Simply cool them completely, then wrap each burrito in foil or plastic wrap to keep them from drying out.

Freezing

If you love having breakfast ready at a moment’s notice, these burritos are a freezer dream! Once cooled, wrap each one tightly in foil or plastic wrap, then stash them all in a freezer-safe bag or container. They’ll stay delicious for up to two months—just grab and go when you need them.

Reheating

For best results, reheat thawed burritos in a toaster oven or skillet to restore that signature crisp exterior. If you’re in a hurry, a quick zap in the microwave works too—just cover with a damp paper towel so they don’t dry out. Straight from the freezer? Let them thaw overnight, or add a few extra minutes to the heating time.

FAQs

Can I use fresh potatoes instead of frozen potatoes O’Brien?

Absolutely! Dice fresh potatoes and sauté them with chopped onions and peppers until golden and tender. It’ll add a bit of prep time, but the flavor is fantastic, and you can customize the mix to your taste.

Are Grilled Sausage and Potato Breakfast Burritos spicy?

The burritos have a mild kick thanks to the pepper jack cheese, but nothing overwhelming. If you love spice, add in extra jalapeños or drizzle with hot sauce. For zero heat, substitute with all cheddar or use mild sausage.

Can I make these vegetarian?

Definitely! Swap out the sausage for a vegetarian or plant-based sausage, or increase the quantity of potatoes, peppers, and even black beans for a satisfying, meaty texture without any meat.

What’s the secret to wrapping a tight burrito?

Don’t overfill! Pile your fillings slightly off-center, fold the sides in, roll from the bottom, and keep the roll tight as you go. Placing seam side down while grilling helps seal everything together.

Can I add other ingredients?

Yes! These Grilled Sausage and Potato Breakfast Burritos are totally customizable—try adding sautéed spinach, mushrooms, or a spoonful of salsa inside for a flavor twist. Just keep an eye on moisture so the tortillas don’t get soggy.

Final Thoughts

Once you try Grilled Sausage and Potato Breakfast Burritos, there’s no going back—they’re the kind of breakfast that makes mornings genuinely exciting. Give them a try, play with the fillings, and don’t be surprised if they become a regular request in your house!

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