These Breakfast Burritos with Potatoes are really easy to make and freezer-friendly so they're the perfect savory breakfast to make ahead, defrost, and reheat as needed! They're filling, satisfying, healthy, and vegetarian!
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Why This Recipe Works
Easy and simple - Diced potatoes are roasted instead of fried with lots of spices. This takes almost no effort at all and you can easily prep the rest of the components while they roast.
Great for meal prep - These burritos can be made ahead of time and they're freezer-friendly. I like making a big batch so that I always have them ready in the freezer. This makes them the perfect make-ahead breakfast for busy mornings.
Versatile - You can add more veggies, breakfast sausage, and avocado, or skip the potatoes and add sweet potatoes instead. The burritos are easily customizable and never boring!
Ingredients
Eggs - Soft scrambled eggs are the star of the show here along with the roasted potatoes. They're scrambled with butter but you can also use olive oil if you prefer. You can also add some chopped fresh chives for extra flavor.
Roasted Breakfast Potatoes - Yukon or Russet potatoes are both a great choice here. You can also use red potatoes if you have them, they keep their shape after cooking very well. I recommend adding chipotle powder or cayenne pepper for added heat but it's totally optional.
Cheddar cheese - A little melty cheese is delicious with the roasted potatoes and eggs. I like using sharp cheddar but feta, gruyer, or even mozzarella would work here. Use dairy-free cheese to keep the burritos dairy-free.
Pico de Gallo - You can add pico de gallo or your favorite salsa to the burritos for freshness and some added flavor. If you have time you can make your own or you can use store-bought salsa.
Variations and Substitutions
- Hot sauce or ketchup - I find the chipotle powder adds enough heat but if you're a fan of hot food, add your favorite hot sauce!
- Sweet potatoes - You can swap the yellow potatoes for sweet potatoes if you prefer.
- Breakfast sausage - You can add chicken sausage, pork sausage, or a vegan sausage to add more protein and stretch the recipe into even more servings.
- Roasted veggies - You can roast some bell peppers and red onions to add to the wraps.
- Black beans - If you want to up the protein content, add some canned black beans. Just drain and rinse them and add them to the wraps!
- Make it vegan - Use vegan cheese and make a tofu scramble instead of the eggs to make the wraps fully vegan.
Step-by-Step Instructions
Roasted Breakfast Potatoes
- Preheat your oven to 450F (230C).
- Add potatoes to a large rimmed baking sheet. Drizzle with avocado oil and mix together until well coated.
- In a small bowl, mix together the sea salt, pepper, garlic, onion, paprika, smoked paprika, oregano, thyme, and chipotle.
- Sprinkle the seasoning over the potatoes and mix until evenly coated.
- Roast the potatoes in the oven for 20-25 minutes until golden. No need to flip them.
Set aside until ready to make burritos.
Scrambled Eggs
- Whisk eggs well in a large bowl with sea salt and black pepper.
- Heat butter in a large skillet over medium-high heat.
- When almost melted, slowly add the egg mixture and lower the heat to medium-low.
- Cook the eggs for about 5 minutes stirring often to make sure the eggs don’t burn but still have time to set before you stir.
- Tilt the pan around to help the uncooked eggs move around when the rest is almost done. Use a rubber spatula to make the process easier.
- The eggs are done when they’re scrambled but still glossy.
- Take the pan off the heat and sprinkle the eggs with fresh chives if desired.
Breakfast Burritos
I like to mentally divide the roasted potatoes and eggs before I start making the burritos to make sure I put enough into each one. The recipe makes slightly more than you'll need to be safe. It's always better to have more than not enough! I always eat the leftovers as a reward snack for meal prepping haha.
- Lay a tortilla wrap on a large plate and sprinkle cheddar in the middle. Add roasted potatoes.
- Add scrambled eggs, pico de gallo, sliced avocado, and ketchup or hot sauce if desired.
You can add other ingredients too if you want like sliced avocado or roasted veggies to stretch the recipe into even more servings.
- Fold the right side of the tortilla over the filling but not all the way to the opposite edge.
- Fold the top and bottom side towards the middle, and finally fold the opposite side over the top.
- Wrap the tortillas in aluminum foil or plastic wrap and store them in the fridge until ready to eat.
Serving and Storing
Warm them up in the oven at 350F for 10-15 minutes. You can also warm up the tortillas in a skillet with a splash of cooking oil until golden brown on both sides.
I highly recommend warming up the burrito in the oven or on a pan even right after you wrap it. You'll want to get the cheese all melty and everything warm and the tortilla
Fridge: Store the burritos in the fridge for up to 3 days. To reheat, warm up in the oven at 350F on a small baking sheet for 10-15 minutes.
Freezer: Wrap your burritos in foil, place them in a freezer-safe container or bag, and store in the freezer for up to 3 months. Defrost in the fridge overnight and reheat as you normally would. To cook them from frozen, preheat your oven to 300F and cook for 30-40 minutes.
FAQs
Yes, if you have leftover breakfast potatoes, you can use them in the burritos!
Yes, they're freezer-friendly! I like storing them wrapped in foil and in a freezer bag for easy access.
Similar Savory Breakfast Recipes
If you're looking for more savory breakfast ideas, check out the four below! The croissant sandwich is my current favorite. It's so good! The egg and sausage burrito is a different version of these burritos and it's also freezer-friendly! To see all the latest recipes, head over to the Savory Breakfast Recipes page.
- Egg and Sausage Breakfast Burritos
- Croissant Breakfast Sandwich
- Breakfast Scramble Bowl
- Cheesy Hash Brown Waffles
📖 Recipe
Breakfast Burritos with Potatoes
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These Breakfast Burritos with Potatoes are really easy to make and freezer-friendly so they're the perfect savory breakfast to make ahead, defrost, and reheat as needed!
Ingredients
Roasted Breakfast Potatoes
1000g yellow potatoes, peeled and diced
2 tbsp avocado oil
1 ½ tsp sea salt
½ tsp freshly ground black pepper
1 ½ tsp garlic powder
1 ½ tsp onion powder
½ tsp paprika powder
½ tsp smoked paprika powder
1 tsp dried oregano
1 tsp dried thyme
¼ tsp chipotle powder (optional)
Scrambled Eggs
12 eggs
½ tsp sea salt
¼ tsp freshly ground black pepper
3 tbsp butter
Breakfast Burritos
6 large tortilla wraps
1 ½ cup shredded cheddar cheese
1 cup pico de gallo (optional)
1-2 avocados, thinly sliced (optional)
Ketchup or hot sauce (optional)
Instructions
Roasted Breakfast Potatoes
- Preheat your oven to 450F (230C).
- Add potatoes to a large rimmed baking sheet. Drizzle with avocado oil and mix together until well coated.
- In a small bowl, mix together the sea salt, pepper, garlic, onion, paprika, smoked paprika, oregano, thyme, and chipotle.
- Sprinkle the seasoning over the potatoes and mix until evenly coated.
- Roast the potatoes in the oven for 20-25 minutes until golden. No need to flip them.
- Set aside until ready to make burritos.
Scrambled Eggs
- Whisk eggs well in a large bowl with sea salt and pepper.
- Heat butter in a large skillet over medium-high heat. When almost melted, slowly add the eggs and lower the heat to medium-low.
- Cook for about 5 minutes stirring often to make sure the eggs don’t burn but still have time to set before you stir. Tilt the pan to help the uncooked eggs move around when the rest is almost done. Use a rubber spatula to make the process easier.
- The eggs are done when they’re scrambled but still glossy.
- Take the pan off the heat and sprinkle the eggs with fresh chives if desired.
Breakfast Burritos
- Lay a tortilla wrap on a large plate and sprinkle cheddar in the middle.
- Add scrambled eggs, roasted potatoes, pico de gallo, sliced avocado, and ketchup or hot sauce if using.
- Fold the right side of the tortilla over the filling but not all the way to the opposite edge. Fold the top and bottom side towards the middle, and finally fold the opposite side over the top.
- Wrap the tortillas in foil or cling wrap and store in the fridge.
- Warm them up in the oven at 350F for 10-15 minutes. You can also warm up the tortillas in a skillet with a splash of cooking oil.
Notes
Fridge: Store the burritos in the fridge for up to 3 days. To reheat, warm up in the oven at 350F on a small baking sheet for 10-15 minutes.
Freezer: Wrap your burritos in foil, place them in a freezer-safe container or bag, and store in the freezer for up to 3 months. Defrost in the fridge overnight and reheat as you normally would. To cook them from frozen, preheat your oven to 300F and cook for 30-40 minutes.
Eggs: I like adding ½ teaspoon caraway seeds to the butter as its melting before I add the eggs for extra flavor. This isn’t very common in most countries so I didn’t add it to the recipe but I highly recommend it if you like the flavor!
Nutrition
- Serving Size:
- Calories: 648
- Sugar: 1.7 g
- Sodium: 1239.5 mg
- Fat: 36.4 g
- Saturated Fat: 14.9 g
- Trans Fat: 0.4 g
- Carbohydrates: 53.4 g
- Fiber: 7.1 g
- Protein: 26.1 g
Yu
I love the combination of perfectly cooked potatoes, scrambled eggs, and cheese. Everyone loves it, and I will definitely make it again! Thank you for sharing!
Loreto and Nicoletta
You have brought back a fond memories when I was in Mexico. Every day I would run and after my run would stop off at this street vendor, and he would make me a breakfast burrito. It was delicious. Yours looks super delicious and packed. A great start to the day for sure! ❤️ 😍
Colleen
I love these breakfast burritos! They are awesome for making ahead to reheat in the morning. Definitely making again!
Kathryn
We LOVE these and I made an extra batch to store in my freezer so we can have them whenever we want. They make the best breakfast, thanks for sharing!
Tammy
These burritos look soo delicious and are a perfect make-ahead idea for the busy weeks! Now I'm craving them..cannot wait to make!
Dennis
I made these for my family yesterday and they devoured them! Your recipe is definitely staying on the breakfast rotation!
Lauren Vavala Harris
I love, love, love the addition of potatoes in these burritos and the spices were spot on - delicious! I think we're going to make a big bath next weekend to freeze for quick, healthier breakfast options.
Cathleen
These burritos are perfect for breakfast! I made a whole batch for the week, thank you so much for sharing this recipe :)
Sean
Ok so being from Texas you get used to eating breakfast burritos and tacos. The potatoes were perfection.
Hayley Dhanecha
What a wholesome breakfast and packed with flavours. Cooked potatoes and cheese were the highlights of this breakfast burritos.