Breakfast Burrito Recipe

Prepare the potato: rinse, peel if desired, and cut into 1/2-inch cubes. Pat dry with a towel to remove excess moisture so they crisp well.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat.

Add the diced potato and spread into an even layer. Let cook undisturbed for 3–4 minutes to develop a crust, then stir or flip pieces.

Add the diced onion, paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Continue to cook, stirring occasionally, until potatoes are golden and tender when pierced with a fork, about 10–12 more minutes. If potatoes begin to stick, reduce heat slightly and add 1–2 tbsp water and cover for 1–2 minutes to finish cooking.

Taste and adjust seasoning. Keep potatoes warm in the pan on the lowest heat or transfer to a warm plate while you finish the rest of the filling.

Cook the sausage: in a separate large skillet over medium heat, add the breakfast sausage. Break up with a spatula and cook until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary, leaving a tablespoon in the pan for flavor.

Combine eggs: in a small bowl whisk together 2 large eggs, 2 tbsp milk, 1 tsp salt, and 1/4 tsp black pepper until frothy.

Scramble eggs: push cooked sausage to one side of the pan (or transfer sausage to a plate and wipe pan if preferred). Reduce heat to medium-low, add a little butter or oil if needed, pour in the egg mixture. Let sit for 10–15 seconds, then gently stir with a spatula, folding eggs until soft-cooked but still moist, about 1–2 minutes. Remove from heat immediately to avoid overcooking.

Mix filling: combine the scrambled eggs with the cooked sausage in the pan (or in a bowl). Stir in shredded cheddar, cheese curds, and diced roasted green chiles until cheese begins to melt and ingredients are evenly distributed. Keep warm.

Warm tortillas: heat a second clean skillet or griddle over medium heat. Warm each flour tortilla for 20–30 seconds per side until pliable and slightly toasted. Keep tortillas warm wrapped in a clean kitchen towel.

Assemble burritos

Lay a warm tortilla flat. Spoon half of the breakfast potatoes down the center (about 1/2 cup), then top with half the sausage-egg-cheese mixture (about 3/4 cup). Add optional salsa or hot sauce to taste and sprinkle with chopped cilantro if using.

Fold burrito: fold the sides inward over the filling, then fold the bottom up and roll tightly to enclose the filling. Repeat with second tortilla.

Optional griddle finish: melt 1/2 tbsp butter in the skillet over medium heat. Place each burrito seam-side down and cook until golden and crisp, about 1–2 minutes per side, pressing gently with a spatula. This seals the burrito and warms everything through.

Serve immediately with extra salsa or hot sauce on the side.