Pioneer Woman Breakfast Burritos to Go

Pioneer Woman breakfast burritos to go is an easy brunch recipe made with breakfast sausage, crispy red potatoes and cheesy scrambled eggs, ready in 1 hour 15 minutes. Save this make-ahead breakfast burrito idea for busy mornings, tailgate day or holiday brunch, because it's freezer-friendly and kid-friendly.

Boil the potatoes just until fork tender, then let them cool completely before you dice them. Skip that cooling time and the potatoes fall apart in the skillet, so you end up with mushy hash instead of burritos.

Browning the peppers and the potatoes in the same cast iron skillet gives every bite a little char and a golden crust. Then the sausage cooks in those same browned bits, so you get more flavor with only one pan to wash.

Pioneer Woman Breakfast Burritos to Go

0.0 from 0 votes

Course: BreakfastCuisine: American, MexicanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

541

kcal

Crispy potatoes, charred peppers and browned sausage fold into soft, cheesy eggs that stay fluffy instead of watery. Once wrapped in warm tortillas, the filling holds together neatly for eating on the go.

Ingredients

• 5 large red potatoes
  

• 2 tbsp. olive oil
  

• 1 red bell pepper, seeded and diced
  

• 1 green bell pepper, seeded and diced
  

• 1 tsp. kosher salt, divided
  

• 1/2 tsp. ground black pepper, divided
  

• 1 lb. breakfast sausage
  

• 12 large eggs
  

• 1 tbsp. chopped chives
  

• 1 tsp. seasoned salt
  

• 1/2 tsp. ground black pepper
  

• 2 c. monterey jack cheese, divided
  

• Cayenne pepper or hot sauce, optional
  

• 12 burrito-sized flour tortillas (10-inch size)
  

Directions

• Boil the potatoes: Cover 5 large red potatoes with water in a large pot, bring to a boil over high heat, then reduce to medium-low. Simmer for 15 to 20 minutes until fork tender but not too tender, then cool and dice into 1-inch pieces.
• Char the peppers: Heat a large cast iron skillet over medium-high heat, then add 2 tablespoons olive oil, the diced red and green bell peppers, and half of the 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until the edges turn a teeny bit black, then set the peppers aside.
• Brown the potatoes: Add the diced potatoes and the remaining salt and pepper to the same skillet and cook for about 10 minutes, stirring occasionally. Then stir the peppers back in and cook another 10 minutes until everything is golden brown, and set it aside.
• Cook the sausage: Return the skillet to medium heat and add 1 pound breakfast sausage. Break it into small pieces with a wooden spoon and cook for about 10 minutes until browned.
• Whisk the eggs: While the sausage cooks, whisk 12 large eggs, 1 tablespoon chopped chives, 1 teaspoon seasoned salt, 1/2 teaspoon pepper and 1 cup of the monterey jack cheese in a large bowl. If you like a little kick, add some cayenne pepper or hot sauce.
• Scramble it together: Drain off some of the sausage fat, then stir in the potatoes and peppers over low heat. Pour the egg mixture over the top and cook over medium-low heat, turning occasionally, because too much stirring turns the potatoes mushy.
• Fill and wrap: Once the eggs are fully cooked, stir in the remaining 1 cup cheese. Warm the 12 burrito-sized flour tortillas, add about 3/4 cup of the filling to each, then wrap them up.
• Keep them warm: Wrap each burrito in a sheet of foil if they need to wait. They hold in a slow cooker on warm for up to 3 hours.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the breakfast sausage for something else?

Crisp bacon works well in the same amount, and you can crumble it in right where the sausage goes. You can also leave the meat out and add extra peppers or a diced jalapeño, since the potatoes and cheese keep the filling hearty.

Can I freeze breakfast burritos?

The source recipe doesn't cover freezing, but burritos like these generally freeze well once they are cooled and wrapped tightly in foil. Reheat them from thawed in a 375°F oven until hot in the center.

What can I use if I don't have a cast iron skillet?

Any large, heavy skillet works, though a stainless steel or nonstick pan won't char the peppers quite as well. Just keep the heat at medium-high and give the peppers and potatoes the full cooking time to brown.

Can I use a different potato?

Yukon Gold potatoes are a good swap because they also hold their shape after boiling and dicing. Russets break down more easily, so I'd avoid them here since the potatoes need to stay in chunks.

What's the most common mistake with these burritos?

Stirring the eggs and potatoes too much is the big one, because the potatoes break apart and the filling turns mushy. Turn the mixture gently and only now and then, so you keep those golden potato chunks intact.