Between the warm sausage, melty cheese, zesty potatoes and spicy green chile, all wrapped in a tortilla, you won't miss the egg!
Unpopular Opnion: I don’t like eggs.
I understand that eggs are in things I like to eat, like cookies and cakes, etc. But I’m a hard no at all things eggs including (but not limited to): scrambled eggs, eggs benedict, frittatas, quiches, fried eggs, hard boiled eggs, Dutch Babies, etc. French toast is walking the line….
I do, however, like breakfast burritos! Which confuses people as they’re unsure how a breakfast burrito can be egg free. It’s always a gamble on if a restaurant will get my order correct (it’s really not that hard to sub potatoes for egg, but sometimes it’s a struggle!).
So to be extra safe, save some money and always have a yummy grab-and-go breakfast on hand, I make my own eggless breakfast burritos! I cook up some Potatoes O’Brien with peppers and onion, add in fully cooked sausage or bacon, sprinkle in some cheese and a dollop of green chile sauce all wrapped in a tortilla.
These burritos freeze great and are the perfect portable breakfast on your way out the door! (or if you don’t go out the door in the morning anymore, they allow for maximum sleep time before you start your morning Zoom!)
Burrito building isn’t an exact science and you can easily swap out ingredients, but you’ll generally make between 8-12 breakfast burritos depending on how much filling you use and how large your tortillas are.
Elements of an Eggless Breakfast Burrito
Tortillas: Use either a burrito size or soft taco size flour tortilla. Burrito sized are bigger and make for a more filling burrito. Soft tacos size is good for smaller appetites or if you pair your burrito with a smoothie or piece of fruit.
Meat: There are lots of options here, you just want something that’s already pre-cooked. I discovered Jimmy Dean makes pre-cooked sausage crumbles (found in the refrigerated packaged meat section) and they work great! I’ve also used pre-cooked bacon and ham.
Potatoes: I use a frozen Potatoes O’Brien that I cook up in a fry pan. I’ve tried cooking in the air fryer and they get really dried out so I prefer the pan on the stove method. The peppers and onions that are included are a nice added flavor bonus, but if you wanted to use a plain cubed potato or hash brown or even tater tot or french fry, that also works.
Sauce: My standard is 505 Green Chile Sauce, typically medium, but mild also works. I like using a green chile sauce over a salsa due to moisture content. The green chile sauce is perfectly spreadable but doesn’t leave your burrito soggy.
Cheese: Cheese is the glue that holds this whole burrito together, and sometimes I don’t quite add enough! So go heavy handed on some shredded cheddar or mexican blend so you get an gooey, cheesy burrito!
Eggless Breakfast Burritos
Potatoes, sausage, cheese and green chile wrapped in a flour tortilla is the perfect eggless breakfast burrito!
Prep Time 30 minutes
Total Time 30 minutes
Ingredients
- 1 package flour tortillas burrito or soft taco size
- 1 28 oz package Potatoes O'Brien (diced potatoes with peppers and onions)
- 1 9.6 oz package Jimmy Dean sausage crumbles (refrigerated)
- 1 package shredded cheese cheddar or mexican blend
- 1 jar 505 Green Chile Sauce
- Aluminum Foil
Instructions
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Cook the whole bag of Potatoes O'Brien according to package specifications. Add to a large mixing bowl to cool slightly.
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Add the sausage (or your meat of choice) to the bowl with the potatoes. Add as much of the the green chile sauce and cheese to the bowl to meet your preference. I usually start with 1/2 bag of cheese to start and a few spoonfuls of green chile sauce, taste and adjust accordingly.
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Lay out a sheet of aluminum foil and place a tortilla on top of foil.
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Add filling to the bottom half of the tortilla. Fold the sides of the tortilla in and roll.
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Wrap in aluminum foil for storage.
Recipe Notes
To reheat, remove aluminum foil and place in microwave for approx. 2-3 minutes. You can also place the burritos in a toaster oven or air fryer still wrapped in the foil, for approximately 12-15 minutes at 350℉.
These burritos are completely customizable in terms of the ingredients and amounts you include. I usually start with 1/2 a bag of cheese and about 1/3 of the green chile sauce to start.
I store these in the freezer, usually in a zip top bag so they don't migrate around the freezer. They're great for breakfast on the go... or home!
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