⏤ The Recipe
Breakfast Burrito.
My favorite way to begin the day is with thishomemade breakfast burrito recipe! Made with spicy sausage, cheesy soft-scrambled eggs, crispy home fries, and smoky chipotle sauce wrapped in a soft homemade tortilla, it has everything you could want. Filling, comforting, and great f…
Prep
30m
Cook
30m
Total
1h
Serves
8
⏤ The Story
My favorite way to begin the day is with thishomemade breakfast burrito recipe! Made with spicy sausage, cheesy soft-scrambled eggs, crispy home fries, and smoky chipotle sauce wrapped in a soft homemade tortilla, it has everything you could want. Filling, comforting, and great for meal prep, it’s guaranteed to help you start your mornings off on the right foot.
I’ll never say no to a tall stack of mybuttermilk pancakesor a plate ofbrioche French toastin the morning. However, if I have to choose, I’m going savory every time, and if given the option, I’m making this sausage breakfast burrito recipe.
Packed with soft scrambled eggs, crispy home fries, spicy sausage, melty cheddar, and a smoky chipotle sauce, they’re bold, comforting, and always worth the extra effort. Trust me. You’ll never go back to store-bought options again!
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
For the Tortillas
- 1
In a large mixing bowl, combine flour, salt, and lard. Rub the fat into the flour until well incorporated.
- 2
Gradually add water, mixing with a spoon or by hand until the dough is slightly sticky.
- 3
Lightly wet your hands and knead the dough on a clean surface for about five minutes until smooth but lightly tacky.
- 4
Divide dough into four equal balls (200 gram / seven ounce each). Flatten each into a disk, cover, and let rest for 30 minutes.
- 5
Roll each disk to 12-13 inch (30-33 centimeter) using minimal flour.
- 6
Preheat a comal or large cast iron skillet over medium-high heat. Cook each tortilla for about one minute on each side, until bubbles form and turn brown.
- 7
Transfer to a resealable bag to keep warm. Repeat with remaining tortillas.
For the Home Fries
- 1
In a medium pot, add potatoes, baking soda, and kosher salt. Cover with water and bring to a boil. Simmer for six to eight minutes until barely fork-tender.
- 2
Drain potatoes, then return to heat to cook for one to two minutes until opaque and rough around the edges.
- 3
In a skillet, heat oil and cook potatoes for five to seven minutes until golden brown. Toss with the spice mixture. Set aside.
For the Sausage
- 1
In a skillet, heat oil and cook sausage, breaking it into small pieces. Cook for five to seven minutes until golden brown.
- 2
Remove sausage and set aside on paper towels.
- 3
In the same skillet, cook bell peppers and onions for four to five minutes, until softened. Set aside.
For the Sauce
- 1
In a small bowl, whisk together sour cream, mayonnaise, chipotle, lime juice and zest, garlic powder, and sugar.
- 2
Cover and refrigerate until ready to serve.
For the Scrambled Eggs
- 1
In a small skillet, melt half of the butter over medium-low heat.
- 2
Stir eggs constantly as curds form. Once eggs are 80% cooked, remove from heat and season with chicken bouillon.
- 3
Add remaining butter and fold until eggs are soft and custardy.
For Assembly & Cooking
- 1
Place a tortilla on a clean surface. Add a quarter of the eggs, cheese, avocado, sausage, and home fries in the center.
- 2
Fold in the sides of the tortilla and roll it up, tucking in the edges.
- 3
Heat a skillet over medium heat and cook burritos seam-side down for one to two minutes until golden brown. Flip and repeat.
- 4
Transfer to a cutting board, let cool slightly, then slice in half.
- 5
Serve with sauce, cilantro, scallions, and lime.
⏤ Chef's Notes
*Nutrition information does not include toppings.Storage:Wrap leftover burritos with aluminum foil, and store them in the refrigerator for up to four days. Or, freeze for up to one month.
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