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Breakfast Burritos

  • Prep Time: 25 minutes
  • Cook Time: NA
  • Servings: 4-6


  • 2 Tbsp. olive oil
  • 1 bag Klondike Gourmet® yellow skin, golden flesh potatoes
  • 1 Tbsp. chili powder
  • ½ lb. sausage
  • 1 Tbsp. butter
  • 5 eggs, lightly beaten
  • 4 oz. cream cheese
  • 3 Tbsp. fresh cilantro, chopped
  • ¼ cup salsa
  • 1 cup black beans, drained, rinsed
  • Salt and pepper to taste
  • Flour tortillas

Preparation Steps

  1. Preheat oven to 200°F.
  2. Heat olive oil in a large skillet over medium-high heat. Place Klondike Gourmet® potato slices in skillet and season with salt, pepper and chili powder. Cook until the potatoes are tender, about 10 minutes and then add black beans. Heat until the beans are warm. Remove from the pan to a baking sheet and put into the preheated oven.
  3. Brown sausage in skillet, stirring frequently to break apart. Pour off grease and then place sausage in the oven with the potatoes. Wipe the skillet dry with a paper towel.
  4. Wrap the tortillas in aluminum foil and place in the warm oven.
  5. In a large skillet over medium low heat, pour in eggs and continually stir while cooking. When the eggs are nearly set, mix in the sausage and potatoes. Add cream cheese and stir until melted; just before service, fold in cilantro.
  6. Spoon egg mixture into warm tortillas and place them on individual plates. Fold sides of tortilla over filling and top with salsa.