What's In a Breakfast Burrito?
Our Sausage Egg & Potato Breakfast Burritos contains turkey sausage (lower fat than pork), scrambled eggs, and potatoes (we used frozen diced hash brown potatoes). Reduced fat cheese, chopped fresh tomato and diced jalapeno peppers serve as the toppings. Wrap all of that goodness in a Low Carb Flour Tortilla (high fiber is a bonus) and you have a healthy start to your day. These are easy to make and can be made ahead and refrigerated or frozen for quick breakfast options on busy days.
Recipe Highlights
- Low Sodium
- Low Saturated Fat
- Low Carb
- High Fiber
- Make Ahead Meal
Make Ahead Options
Make Sausage Egg & Potato Burritos ahead for those busy mornings. Wrap cooled burritos in plastic wrap and place inside a 1-gallon sized storage bag. Refrigerate for up to 3 days, or freeze for up to 2 months. Reheat in microwave 1-3 minutes from fridge and 2-5 minutes from frozen. Rewrap packaged burritos with a paper towel before microwaving.
Ingredients for Sausage Egg & Potato Burritos
- Avocado Oil – you can also use grapeseed oil or canola oil
- Frozen Diced Hash Brown Potatoes – these are already cut the perfect size and cook quickly
- Bell Pepper – any color works
- Onion – brown or white
- Fully Cooked Turkey Sausage Crumbles – these are such a time saver. Make sure you get the turkey sausage and not pork sausage. There’s a big difference in Saturated Fat and Sodium.
- Salt Free Fiesta Lime Seasoning Blend – any salt free seasoning will work, but the fiesta lime blend adds a freshness to the eggs and works well with any hot sauce.
- Large Eggs – whisked well for scrambling
- Reduced Fat Shredded Cheese – sometimes labeled as 2% milkfat, reduced fat cheese melts and tastes better than fat-free cheese. Cheddar, Colby-Jack, or Mexican cheese blends all work well.
- Roma Tomatoes – I like these tomatoes best anytime I need chopped tomatoes. They are super easy to cut and have less seeds.
- Low Carb Flour Tortillas – La Banderita® CarbCounter are the lowest in Sodium that I can find in the grocery stores near me. Just make sure you choose tortillas that are 42 grams each, sometimes labeled as “Soft Taco”.
- Jalapenos – remove the seeds and dice. Omit if you don’t like spice.
The SMART Menu
What’s a SMART Menu? I call them smart because the Sodium and Fat (specifically Saturated Fat) are lower than most meals. Fast Carbs (FC) and Slow Carbs (SC) are balanced to keep blood sugars level. Plus, the Food Groups give the meal variety.
Side Swaps:
We chose individual bottles of Orange Juice so you can make this a Grab-N-Go breakfast option. Other options could be:
- 8 oz glass of 100% Orange Juice, such as Simply® or Florida’s Natural®
- 8 oz glass of Pure Cranberry Juice, such as Lakewood®
- Medium Apple
- Small Banana
- Fruit Cup with No Added Sugar
Benefits of Homemade
I’ll eat any breakfast burrito you give me, but I know that is not the best choice for me. Homemade is almost always going to be healthier. Most restaurant burritos start with bigger tortillas that are full of fat and sodium. Yes, they are delicious, but not good for the heart. The fillings are also full of high fat meat (usually pork or beef), full fat cheese, and a lot of butter or oil in the cooking process. Homemade burritos are not hard to make and you get to choose the ingredients.
Sausage Egg & Potato Burritos
Ingredients
- 1 tablespoon Avocado Oil
- 16 ounces Frozen Diced Hash Brown Potatoes
- 1 cup Bell Pepper any color, chopped
- 1 cup Onion chopped
- ½ cup Fully Cooked Turkey Sausage Crumbles
- 1 teaspoon Salt Free Fiesta Lime Seasoning Blend such as Mrs. Dash®
- 6 large Eggs whisked
- 4 ounces Reduced Fat Mexican Style Four Cheese Blend
- 2 large Roma Tomatoes about 1 cup chopped
- 8 tortillas Low Carb Flour Tortillas - Taco (42g)
- 1-2 Jalapeno Pepper diced
Instructions
- Heat oil in a large nonstick skillet over medium heat. Add hash brown potatoes and cook for 5 minutes. Add bell pepper and onion. Cook and stir another 5 minutes, or until potatoes are browned and veggies are soft. Stir in sausage crumbles and seasoning blend.
- Add eggs to skillet. Cook, stirring occasionally, until eggs are set and fluffy. Remove from heat.
- Warm tortillas according to package directions and lay out on a flat work surface. Divide egg mixture evenly between the eight tortillas. Sprinkle with cheese, tomatoes and jalapenos. Fold one side of tortilla over mixture and roll to make a burrito. Serve with your favorite hot sauce. Makes 8 burritos
To Make Ahead:
- Let completed burritos cool. Wrap individually in plastic wrap and place inside a food storage bag. Refrigerate for up to 3 days. Freeze for up to 2 months
- To Reheat: Unwrap burrito and rewrap with a paper towel. Microwave 1-3 minutes at 50% power. Add a minute or two more if from frozen.
Posted by Tonia Bloom
April 20, 2023
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