Start your day with one of these hearty Grilled Sausage and Potato Breakfast Burritos loaded with scrambled eggs, crispy potatoes, peppers, onions, crumbled sausage and a blend of cheeses. These store great in the freezer too!
We love a good breakfast burrito, especially Mr. Mother Thyme! He’s a grumpy bear if he doesn’t have something hearty in the morning to start his day. Oh don’t worry, he’s a gentle grumpy bear that just needs a little nourishment in the morning to get him going. Who doesn’t? For me, I just takes good cup of coffee and I’m one happy mama.
On crazy mornings like most, I love having breakfast burritos on hand to easily pop in the microwave or the oven. No fuss. No hassle. Just grab out of the freezer or if refrigerator and my family has breakfast on the go, thru mamas drive-thru!
We have a few variations of breakfast burritos that we like to whip up, but these babies are by far our favorite. What’s not to love about crumbled breakfast sausage combined with crispy potatoes, eggs, and a blend of shredded pepper jack and cheddar cheese. Yumtown!
What takes these babies to another level is I pop them on my grill pan. I love my Pampered Chef Grill Pan! I use this pan all the time! Not only does it make them look pretty, but it seals in all the yumminess. No grill pan? No worries. Just cook them on our skillet, seam side down at first to not only crisp them up but seal them up.
A batch of these Grilled Sausage and Potato Breakfast Burritos makes about 8. So you have enough to feed the family, or these are perfect to freeze to have on hand for busy weekdays.
Freezing burritos are super easy, and probably one of the first things I started freezing when I started getting into freezing meals to have on hand. Why? Because it’s super easy and I couldn’t justify buying them at the store.
Everyone has certain methods for freezing burritos. For me I like to wrap them in plastic wrap then foil. Just to give them a dual layer of protection. Doesn’t hurt, right? If you think I’m going to far, then no worries. You do you. Just wrap them in plastic wrap or foil then pop in a freezer safe bag. Just make sure the burritos are completely cool before wrapping and storing in the freezer.
From frozen I like to defrost them in the refrigerator overnight when I can. If I don’t remember, no biggie. I have still cooked them from frozen. Simply remove from the foil and plastic wrap and place on a microwave safe plate covered with a paper towel and cook for 2-4 minutes flipping halfway.
I also like to reheat them in the oven so they don’t lose their crispiness. Simply remove plastic wrap and foil and place on a large baking sheet. Bake in a 350 degree oven for 30-40 minutes from frozen. If they are thawed in the refrigerator, then you only need about 10-20 minutes, hence the reason why I thaw overnight when I can, or should I say remember.
You don’t even need to freeze these. You can make these tasty Grilled Sausage and Potato Breakfast Burritos just because you like them. Or make them and store them in the refrigerator for a couple days. Just reheat in the microwave or in the oven to maintain that crispy yumminess!
Make sure you catch the video above, or on the Mother Thyme YouTube channel to see how easy it is to make these yummy burritos!
Grilled Sausage and Potato Breakfast Burritos
- 3 tablespoons butter
- 2 cups frozen potatoes O’Brien frozen potatoes mixed with peppers and onion
- 1/2 c chopped red peppers optional
- 8 oz breakfast sausage roll 1/2 of a 16 oz roll
- 12 large eggs
- 2 tablespoons milk or half and half
- 8 medium flour tortillas
- 1 cup shredded pepper jack cheese
- 1 cup shredded mild cheddar cheese
- salt and pepper to taste
Melt butter in a large skillet. Add frozen potatoes with pepper and onion mixture, and additional peppers if desired. Cook over medium-high heat, stirring occasionally until potatoes are crispy, about 7-8 minutes. Remove from skillet and set aside.
Add sausage to skillet and cook, stirring occasionally until cooked thoroughly, about 7-8 minutes. Remove from skillet and set aside.
While sausage is cooking, whisk eggs, milk and a pinch of salt and pepper.
Whip down skillet if needed. Add additional cooking spray if you are not cooking on a non-stick skillet. Reduce heat to medium and add eggs. Cook, stirring occasionally until eggs are cooked and scrambled. Remove from heat.
To assemble burritos, divide egg, potato and sausage mixture equal between 8 burritos. Sprinkle with cheeses and a pinch of salt and pepper. Don’t overfill.
Fold sides of burrito inwards, then roll to close and put seam side down. Continue with remaining burritos.
Heat a grill pan, grill or skillet over medium-high heat.
Add burritos, seam side down first and grill a few minutes per side until browned.
Cool burritos completely. Once cooled wrap each burrito in plastic wrap then foil. Store in a gallon size freezer bag for 1-2 months.
To cook from frozen:
Defrost them in the refrigerator overnight, then simply remove from the foil and plastic wrap and place on a microwave safe plate covered with a paper towel and cook for 2-4 minutes flipping halfway.
If you forget to defrost, no biggie, you can cook from frozen if desired.
I also like to reheat them in the oven so they don’t lose their crispiness. Simply remove plastic wrap and foil and place on a large baking sheet. Bake in a 350 degree oven for 30-40 minutes from frozen. If they are thawed in the refrigerator, then you only need about 10-20 minutes, hence the reason why I thaw overnight.
You can also make a batch of these to have fresh in the refrigerator for the week. These will last for 3 days in the refrigerator. Just reheat in the microwave, or if you like it crispy, reheat in the oven.
Disclosure: I am a Pampered Chef consultant and this post includes links to my Pampered Chef website. I only recommend products that I use and love! Thanks for your support!