Hearty Breakfast Burritos with Eggs, Potatoes, and Chipotle Crema

Why You’ll Love This Recipe

• Soft, custardy eggs meet crisp-edged roasted potatoes for the perfect texture contrast.
• Customizable: choose savory sausage or protein-packed black beans.
• Make-ahead friendly: freezes beautifully for grab-and-go breakfasts.
• Balanced flavors: bright pico and smoky chipotle crema tie everything together.

Grocery List

• Produce: Yukon Gold potatoes, Roma tomatoes, red onion, jalapeño, cilantro, limes
• Dairy: Eggs, sharp cheddar, sour cream, butter, half-and-half (or milk)
• Pantry: Flour tortillas, olive oil, kosher salt, black pepper, smoked paprika, garlic powder, ground cumin, canned chipotles in adobo (for the adobo sauce), breakfast sausage or canned black beans

Full Ingredients

Roasted Potatoes

• 1.5 lb Yukon Gold potatoes, cut into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

Protein (choose one)

• Sausage option: 12 oz bulk breakfast sausage (mild or hot)
• Black bean option: 1 (15-oz) can black beans, drained and rinsed + 1 tbsp olive oil + 1/2 tsp ground cumin + pinch kosher salt

Soft-Scrambled Eggs

• 10 large eggs
• 1/4 cup half-and-half (or whole milk)
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter

Chipotle Crema

• 1/2 cup sour cream
• 1–2 tbsp adobo sauce (from a can of chipotles in adobo), to taste
• 1 tsp fresh lime juice
• Pinch kosher salt

Pico de Gallo (quick homemade or store-bought)

• 1.5 cups store-bought pico or mix: 2 Roma tomatoes (seeded, finely diced), 1/4 small red onion (finely diced), 1 jalapeño (seeded, minced), 2 tbsp chopped cilantro, 2 tbsp lime juice, 1/4 tsp kosher salt

To Assemble

• 6 large (10-inch) flour tortillas
• 1.5 cups shredded sharp cheddar (about 6 oz)

Step-by-Step Instructions

Step 1: Roast the potatoes

Preheat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Toss the diced potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated. Spread in a single layer. Roast for 25–30 minutes, flipping once at the 15-minute mark, until deeply golden with crisp edges and tender centers. If you want extra crisp, broil for 1–2 minutes at the end, watching closely.

Step 2: Cook sausage or season the beans

For sausage: Heat a skillet over medium. Add the sausage and cook, breaking it up, until browned and cooked through, 8–10 minutes. Drain excess fat and set aside. For beans: Warm 1 tbsp olive oil in a skillet over medium heat. Add rinsed black beans, cumin, and a pinch of salt; cook 2–3 minutes until hot and lightly glossy. Set aside.

Step 3: Make the chipotle crema

In a small bowl, whisk the sour cream, 1–2 tbsp adobo sauce (start with 1 tbsp and add more for heat), lime juice, and a pinch of salt until smooth and lightly pourable. Adjust seasoning to taste and refrigerate until assembly.

Step 4: Soft-scramble the eggs

In a bowl, whisk the eggs with half-and-half and salt until fully combined and slightly frothy. Melt the butter in a nonstick skillet over low heat. Pour in the eggs and cook slowly, stirring with a spatula to form small, tender curds. Keep the heat low and take the pan off the burner intermittently so the eggs never sizzle. Cook 5–7 minutes until just set and glossy. Remove from heat while still slightly underdone; residual heat will finish them.

Step 5: Warm the tortillas

Warm each tortilla in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly blistered, or stack and microwave wrapped in a damp towel for 45–60 seconds. Keep warm inside a clean kitchen towel so they stay flexible for rolling.

Step 6: Assemble the burritos

Lay a warm tortilla on your work surface. Swipe about 1 tbsp chipotle crema down the center, leaving 2 inches clear at the edges. Layer approximately 1/2 cup roasted potatoes, 1/3 cup sausage or beans, 1/3 cup soft-scrambled eggs, 1/4 cup shredded cheddar, and 2 tbsp pico de gallo. Fold the left and right sides in, then roll firmly from the bottom up to form a tight burrito. Repeat with remaining tortillas and fillings (aim for 6 burritos).

Step 7: Toast to seal (optional but recommended)

Place the burritos seam-side down in a lightly oiled skillet over medium heat. Cook 1–2 minutes per side until the seam is sealed and the tortilla is spotty-golden and crisp. Serve hot with extra crema and pico.

Pro Tips

• Soft-scramble success: low heat and constant gentle stirring keep the eggs silky and custardy.
• Keep it crisp: drain sausage well and avoid excess liquid in the beans to prevent soggy burritos.
• Layer smart: crema first, then potatoes and protein to insulate; add pico toward the top so moisture doesn’t pool at the seam.
• Warm tortillas: a warm, pliable tortilla is the difference between a tidy wrap and a tear.
• Batch ahead: roast extra potatoes and store for up to 4 days; they reheat beautifully in a skillet or air fryer.

Variations

• Veggie deluxe: swap sausage for beans and add sautéed bell peppers and spinach.
• Spicy switch: use hot sausage and pepper jack; add pickled jalapeños to the pico.
• Sweet potato twist: replace Yukon Golds with diced sweet potatoes and season with chili powder.

Storage & Make-Ahead

To refrigerate: Wrap cooled burritos individually in foil and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven for 12–15 minutes, or microwave (unwrapped) 60–90 seconds. To freeze: For best results, skip the pico inside and add it fresh when serving. Assemble and toast the burritos, cool completely, wrap tightly in foil, then place in a freezer bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 25–30 minutes (or air fryer at 330°F/165°C for 12–15 minutes), or microwave 2–3 minutes, then crisp in a skillet if desired.

Nutrition (per serving)

Approximate, including crema and pico: Sausage version ~805 calories; 41g fat, 63g carbs, 40g protein, 4g fiber, 1,360mg sodium. Black bean version ~670 calories; 31g fat, 66g carbs, 31g protein, 9g fiber, 1,250mg sodium. Values vary by brand and tortilla size.