If you’re dreaming of a breakfast that’s hearty, flavorful, and just the right amount of indulgent, then you’re going to love this Egg Breakfast Burritos with Potatoes and Salsa Verde Recipe. It’s a beautiful blend of crispy roasted baby potatoes, perfectly scrambled eggs, and zesty, fresh salsa verde wrapped in a warm tortilla. Every bite bursts with textures and tastes that will make your mornings something to look forward to. Whether it’s a weekend brunch or a weekday treat, this recipe brings warmth and satisfaction in every mouthful.

Ingredients You’ll Need

A white tortilla is spread flat on a white marbled surface, with a small pile of filling placed slightly off-center. The filling has three visible layers: the bottom layer consists of small golden brown potato pieces, the middle layer is scrambled eggs with a soft yellow color and a slightly bumpy texture, and the top layer contains small red bell pepper pieces along with some browned bits of cooked meat or bacon. The whole scene is brightly lit, showing clear details and colors of each ingredient. photo taken with an iphone --ar 4:5 --v 7

These ingredients are both simple and essential, each one playing a key role in building the layers of flavor, texture, and color that make this dish so special and satisfying.

Baby yellow potatoes: diced for roasting to achieve a golden, crispy exterior and fluffy interior that’s the heart of the burrito.
Red bell pepper: adds a sweet crunch and bright color to brighten the filling.
Yellow onion: provides a subtle sweetness and aroma that rounds out the savory notes.
Olive or avocado oil: essential for roasting the vegetables to crispy, caramelized perfection.
Garlic powder, paprika, Kosher salt, black pepper: a blend of spices that seasons the potatoes for depth and warmth.
Eggs: the protein-packed star of the show, scrambled to fluffy softness.
Flour or burrito-sized tortillas: these hold everything together, with an option for gluten-free tortillas to suit your needs.
Shredded cheese (optional): adds melty richness to the filling.
Meat of choice (sausage, chicken sausage, turkey sausage, bacon, turkey bacon): for an extra savory punch if you like.
Salsa verde: sharp, tangy, and vibrant, it’s the perfect finishing sauce that ties all the flavors together.
Avocado: blended into the salsa verde for creaminess and a fresh, buttery balance.

How to Make Egg Breakfast Burritos with Potatoes and Salsa Verde Recipe

Step 1: Roast the Potatoes and Veggies

Start by preheating your oven to 400 degrees. Toss the diced potatoes, red bell pepper, and onion with olive or avocado oil, then sprinkle garlic powder, paprika, Kosher salt, and black pepper over everything. Mix well so every piece gets coated in seasoning. Spread the veggies out on a parchment-lined baking sheet and roast them for about 25 to 30 minutes until the potatoes are golden brown and irresistibly tender. This roasting step adds a wonderful crispness and depth of flavor that’s essential in the Egg Breakfast Burritos with Potatoes and Salsa Verde Recipe.

Step 2: Scramble the Eggs

While the veggies are roasting, crack all your eggs into a large bowl and whisk them until smooth. Heat a skillet over medium-low heat and lightly grease it with oil or butter. Pour in the eggs and cook slowly, stirring frequently, to get fluffy, creamy scrambled eggs. Avoid rushing this step so your eggs stay tender and soft.

Step 3: Prepare Your Meat

If you’re including meat in your burrito, make sure it’s fully cooked and ready to go. Whether you prefer sausage, bacon, or turkey sausage, cook it separately according to your liking. This adds a hearty, savory flavor to the burritos.

Step 4: Blend the Salsa Verde with Avocado

For that signature tangy and vibrant salsa verde, blend the salsa and ripe avocado together until smooth and creamy. This adds a luscious texture and mellow bite that complements the savory potatoes and eggs beautifully.

Step 5: Assemble the Burritos

Warm your tortillas so they’re pliable and soft. In a large bowl, combine the roasted potatoes and veggies with scrambled eggs and your chosen meat. Spoon a generous amount of this filling onto each tortilla, add cheese if you like, and then fold the tortilla snugly into a burrito shape. If you’re eating them immediately, crisp the outside by placing the burritos in a hot pan with a light spray of oil until golden brown. This makes for a satisfyingly crispy outside that contrasts perfectly with the soft inside.

How to Serve Egg Breakfast Burritos with Potatoes and Salsa Verde Recipe

A white oval plate is filled with five breakfast burrito halves, each showing three main layers inside: soft, folded light yellow scrambled eggs, orange roasted carrots, and pale yellow potato chunks mixed with browned bits of cooked bacon and white onion pieces, all wrapped in lightly toasted and browned flour tortillas with a few flakes of salt on top. The plate rests on crumpled white paper on a white marbled texture. Around the plate, there is a glass of orange juice at the top left, a small white bowl of mixed red raspberries and black blackberries at the top right, and a white bowl of green guacamole garnished with a cilantro leaf at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your burritos with fresh cilantro, a dollop of sour cream or extra salsa verde, and a squeeze of lime to add bright, fresh notes that elevate every bite. These simple garnishes bring a pop of color and vibrant flavor that complements the filling.

Side Dishes

Serve your burritos alongside a light side salad with mixed greens and cherry tomatoes, or a bowl of black beans for added heartiness. Fresh fruit like orange slices or a tangy pineapple salad also pairs wonderfully to balance the savory richness of the burritos.

Creative Ways to Present

Try cutting the burritos in half to show off the colorful, layered filling inside and arrange them on a platter for sharing. You can also wrap burritos individually in foil for a grab-and-go breakfast or lunch, perfect for busy mornings or picnics.

Make Ahead and Storage

Storing Leftovers

Store any leftover burritos or filling components separately in airtight containers in the refrigerator. The roasted potatoes and veggies hold up well for up to 3 days, and the eggs stay tasty if properly chilled.

Freezing

You can freeze fully assembled burritos wrapped tightly in foil or plastic wrap and place them in a freezer bag. They keep well for up to 2 months and make a fantastic quick breakfast or snack option when you’re short on time.

Reheating

To warm your burritos, unwrap them and heat in a skillet over medium heat until the tortilla crisps and the filling is heated through. Alternatively, microwave for 1-2 minutes, though you may lose a bit of the crisp texture with this method.

FAQs

Can I make this recipe vegan?

Absolutely! Swap the eggs for scrambled tofu or a chickpea scramble, use plant-based sausage or tempeh for the meat, and omit the cheese or use a vegan cheese alternative to keep it fully plant-based and delicious.

Is this recipe gluten-free?

Yes, simply choose gluten-free tortillas such as those made from almond flour or cassava flour like Siete brand, and make sure any added meats or seasonings do not contain gluten.

Can I use other types of potatoes?

Sure! You can substitute baby yellow potatoes with red potatoes or Yukon Golds. Just keep an eye on the roasting time to ensure they become tender and golden without drying out.

How spicy is the salsa verde in this recipe?

The salsa verde used here offers a mild to medium heat level, but you can easily adjust the spice by choosing a hotter or milder salsa or adding fresh jalapeños if you like a kick.

Can I prepare parts of this dish the night before?

Definitely. Roasting the potatoes and veggies ahead of time, and even scrambling the eggs, can save you lots of time in the morning. Just store them separately in the fridge and assemble the burritos fresh to keep the tortillas from becoming soggy.

Final Thoughts

Whether you’re feeding a crowd or just craving a satisfying breakfast for yourself, the Egg Breakfast Burritos with Potatoes and Salsa Verde Recipe is a trustworthy go-to that delivers big on flavor and comfort. The mix of roasted potatoes, fluffy eggs, and vibrant salsa verde wrapped up in a warm tortilla is simply unbeatable. Give it a try soon and watch it become a beloved staple in your breakfast rotation!