Grilled breakfast burritos are loaded with kinds of breakfast goodies. A soft flour tortilla filled with scrambled eggs, cheese, crispy potatoes, peppers and onions… and more cheese. This recipe makes 6 burritos so it’s great for feeding a crowd or freezing for later.

Grilled Breakfast Burritos

What’s better than a handheld breakfast?

Whether it’s a satisfying breakfast you crave or need something easy for on the go, breakfast burritos are it.

Last weekend, Pat and I went to our close friends Mike and Heidi’s cottage up in northern Michigan, near Charlevoix. I’ll most definitely be sharing the details from our trip in my Year In Review post at the end of 2021, but one (of many things) I took home from that weekend is inspiration for some delicious recipes. On Sunday, the last morning before we headed out, Mike made us all breakfast burritos. Soft flour shell, fluffy eggs, browned sausage links and of course, all the toppings you could ever want.

Grilled Breakfast Burritos

Needless to say, they were amazing. So much in fact, that I picked up ingredients to make them and share the recipe here. I added just a few other add-ins and grilled them on my panini press for a crisp exterior. SO. GOOD.

ingredients for Grilled Breakfast Burritos

To Make Grilled Breakfast Burritos You Will Need:

  • ghee or olive oil non-stick spray
  • breakfast sausage links
  • large russet potato
  • kosher salt
  • freshly ground black pepper
  • yellow onion
  • red bell pepper
  • jalapeño (optional)
  • eggs
  • burrito size tortillas
  • shredded cheddar jack cheese
  • avocado – optional
  • salsa – optional, for serving
  • sour cream or plain non-fat greek yogurt – optional, for serving
  • smashed avocado – optional, for serving

breakfast sausage links in skillet

Spray a large non-stick skillet with non-stick spray (I use ghee) and add your breakfast links. Cook over medium heat until browned on all sides.

finely diced bell pepper, onion and jalapeno

While the sausage sizzles, finely dice 1/2 a (medium) red bell pepper, 1/2 a medium yellow onion and 1 jalapeño. The jalapeño is optional, remove the seeds and ribs for flavor yet with less of the heat.

diced potato

Once those veggies are prepped, scrub a large russet potato. Slice it lengthwise into thin planks and into thin strips and then finely dice into cubes.

crispy sliced breakfast sausage in skillet

When the sausages have browned, use tongs to transfer to a cutting board and slice into coins. Add them back into the skillet and cook until caramelized and a deep golden brown. Remove, transfer to a paper towel lined plate and set off to the side.

diced potatoes, s&p in skillet

Next, add the diced potato, salt and pepper to the sausage fat in the skillet.

crispy potatoes

Toss and cook over medium to medium-high heat until fork tender and golden brown. Transfer the crispy potatoes to a small dish and set off to the side.

peppers and onions in skillet

To the same skillet, spray with a little more non-stick spray and add the finely diced red bell pepper, yellow onion and jalapeño. Reduce the heat to medium-low, stir and sauté until softened.

8 eggs in bowl

Crack 8 eggs into a mixing bowl.

whisked eggs

Using a whisk, beat thoroughly.

perfectly scrambled eggs

Pour the beaten eggs into the (same) skillet – spray with more non-stick spray if needed- and cook over low to medium-low, scraping the bottom of the pan until the eggs are fluffy and fully cooked.

burrito fixings

Heat your tortillas and gather the eggs, sausage, potatoes, peppers and onions, shredded cheddar jack cheese and sliced avocado (if using).

eggs, cheese, sausage, pepper and onions and avocado on a tortilla

Build Your Burritos:

On a warm tortilla, start with the scrambled eggs first before topping with cheese, potatoes, peppers and onions, sausage, a little more cheese, avocado, salt and pepper. Of course you can omit any ingredients to personalize these.

I give this a light press before wrapping.

roll burrito

Wrap the burrito by first folding in the sides and tucking them in as you tightly roll.

pan of burritos

Repeat with the remaining tortillas and ingredients. Spray the tops of the burritos with ghee or olive oil spray.

spray bottom and heat panini

Lightly spray the bottom of your panini press and preheat.

place burritos on press

Working in batches, place a few of the b burritos onto the press.

press burritos

Close the lid and grill or “panini” for 5 minutes or until golden grill marks appear.

grilled burritos, repeat

Grill mark perfection.

Grilled Breakfast Burritos

Serve with your favorite condiments. Mike and Heidi had sour cream and salsa which really makes these burritos, but I added smashed avocado and a few tortilla chips because why not?

Freezing Homemade Breakfast Burritos:
  • Cool completely.
  • Lay flat on a rimmed baking sheet and flash freeze 25 minutes.
  • Wrap in parchment.
  • Stack in a gallon-size resealable baggie.

Grilled Breakfast Burritos

Reheating Homemade Breakfast Burritos:
  • Remove burrito from bag and keep wrapped in parchment paper.
  • Reheat at 50% until heated through. About 3-1/2 to 5 minutes. Flipping every minute.

Grilled Breakfast Burritos

Dip, dip, eat and repeat.

Grilled Breakfast Burritos

Enjoy! And if you give this Grilled Breakfast Burritos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Grilled Breakfast Burritos

Grilled Breakfast Burritos
Yield: 6 burritos

Grilled Breakfast Burritos

Grilled breakfast burritos are loaded with kinds of breakfast goodies. A soft flour tortilla filled with scrambled eggs, cheese, crispy potatoes, peppers and onions... and more cheese. Great for feeding a crowd or freezing for later.

Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes

Ingredients

  • ghee or olive oil spray
  • 1 package (12 ounces) breakfast sausage links
  • 1 large russet potato, diced small
  • 1/2 medium bell pepper, diced small
  • kosher salt
  • freshly ground black pepper
  • 1/2 yellow onion, diced small
  • 1 jalapeño, diced small - optional (seeded and ribs removed for less heat)
  • 8 large eggs
  • 8 burrito size flour tortillas
  • 1 cup grated cheddar jack cheese
  • 2 small avocados, sliced (optional)

SERVE WITH:

  • salsa
  • sour cream
  • smashed avocado

Instructions

    1. Lightly spray a non-stick skillet with non-stick spray (I use ghee) and add your breakfast links. Cook over medium heat until browned on all sides.
    2. When the sausages have browned, use tongs to transfer to a cutting board and slice into coins. Add them back into the skillet and cook until caramelized and a deep golden brown. Remove, transfer to a paper towel lined plate and set off to the side.
    3. Next, add the diced potato, salt and pepper to the sausage fat in the skillet. Toss and cook over medium to medium-high heat until fork tender and golden brown. Transfer the crispy potatoes to a small dish and set off to the side.
    4. To the same skillet, spray with a little more non-stick spray and add the finely diced red bell pepper, yellow onion and jalapeño (if using). Reduce the heat to medium-low, stir and sauté until softened.
    5. Crack 8 eggs into a mixing bowl. Using a whisk, beat thoroughly. Pour the beaten eggs into the (same) skillet – spray with more non-stick spray if needed- and cook over low to medium-low, scraping the bottom of the pan until the eggs are fluffy and fully cooked.
    6. Warm the tortillas in the microwave so they are soft to work with.

    BUILD THE BURRITOS:

    1. On a warm tortilla, start with the scrambled eggs first before topping with cheese, potatoes, peppers and onions, sausage, a little more cheese, avocado, salt and pepper. Of course you can omit any ingredients to personalize these. I give the filling a little press before wrapping.
    2. Wrap the burrito by first folding in the sides and tucking them in as you roll.
    3. Repeat with the remaining tortillas and ingredients. Spray the tops of the burritos with ghee or olive oil spray. Spray the bottom of your panini press and preheat.
    4. Working in batches, place a few of the b burritos onto the press. Close the lid and grill or “panini” for 5 minutes or until golden grill marks appear.
    5. Cut in half and serve with your favorite condiments.

Notes

FREEZING HOMEMADE BREAKFAST BURRITOS:

  1. Cool completely.
  2. Lay flat on a rimmed baking sheet and flash freeze 25 minutes.
  3. Wrap in parchment.
  4. Store in a gallon-size resealable baggie.

REHEATING HOMEMADE BREAKFAST BURRITOS:

  1. Remove burrito from bag and keep wrapped in parchment paper.
  2. Reheat at 50% until heated through. About 3-1/2 to 4 minutes. Flip the burritos every minute.

Recommended Products

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Nutrition Information:

Yield:

6

Serving Size:

1 burrito

Amount Per Serving: Calories: 900Total Fat: 42gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 319mgSodium: 1827mgCarbohydrates: 93gFiber: 14gSugar: 8gProtein: 39g

The nutritional information is for 1 burrito and does not include avocado or any of the condiments listed for dipping. All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.