Southwestern US · Breakfast & brunch

Breakfast burritos

Name: Breakfast burritos
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 6 burritos
Cuisine: Southwestern US
Ingredients: 12 ounces Yukon Gold potatoes, cut in 1/3-inch cubes; 1 tablespoon neutral oil; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt, divided; 8 ounces breakfast sausage; 8 large eggs; 2 tablespoons whole milk; 1 tablespoon unsalted butter; 6 large burrito-size flour tortillas; 6 ounces Monterey Jack or cheddar, shredded; 3/4 cup thick salsa, drained if watery; 1 avocado, diced; 2 scallions, sliced

Crisped breakfast burritos filled with soft eggs, seasoned potatoes, sausage, cheese, and bright salsa.

About 55 minTotal

About 50 minActive

$Cost

ModerateDifficulty

Makes 6 burritos

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing
Wide skillet

Ingredients

1× recipe · Makes 6 burritos

12 ounces Yukon Gold potatoes, cut in 1/3-inch cubes
1 tablespoon neutral oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, divided
8 ounces breakfast sausage
8 large eggs
2 tablespoons whole milk
1 tablespoon unsalted butter
6 large burrito-size flour tortillas
6 ounces Monterey Jack or cheddar, shredded
3/4 cup thick salsa, drained if watery
1 avocado, diced
2 scallions, sliced

Instructions

Heat oven to 425°F. Toss potatoes with oil, cumin, and half the salt; , 20 to 25 minutes.
Brown sausage in a skillet and transfer to a paper-lined plate. Wipe the pan, melt butter over medium-low, and scramble eggs with milk and remaining salt until softly set; remove while still glossy.
Warm tortillas until pliable. Divide cheese, potatoes, sausage, eggs, salsa, avocado, and scallions across the lower third of each, leaving a clear border.
Fold the sides inward, roll tightly from the bottom, and rest seam-side down 5 minutes so the filling settles.
For immediate serving, toast seam-side down in a dry skillet, then turn until two sides are crisp. For freezing, omit avocado, cool all fillings first, wrap individually, and freeze before toasting.
Serve with extra salsa rather than overfilling the tortilla with wet sauce.