Ingredients
8–10 Large Gluten-Free Tortillas
8 Large Eggs
1 lb Cooked Breakfast Sausage
2 medium Russet Potatoes
1 medium Bell Pepper
1 small Onio
1.5 cups Shredded Cheddar Cheese
2 tbsp Olive Oil
2 tbsp Milk
0.5 tsp Salt
0.25 tsp Black Pepper
Instructions
- Prep the Potatoes: Peel and dice the russet potatoes into small, ½-inch cubes. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, for 10-12 minutes, or until tender and lightly golden brown. Season with a pinch of salt and pepper. Remove the potatoes from the skillet and set aside in a bowl
- Cook the Aromatics and Protein: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper. Sauté for 5-7 minutes until softened and fragrant. If using raw breakfast sausage, add it to the skillet now, breaking it apart with a spoon as it cooks until no pink remains. If using pre-cooked protein like bacon or ham, add it towards the end of this step to warm through. Once cooked, drain any excess grease and add the cooked potatoes back to the skillet. Stir everything together
- Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, ½ teaspoon of salt, and ¼ teaspoon of black pepper until well combined and slightly frothy. Pour the egg mixture into the skillet with the potato and veggie mixture. Cook over medium heat, stirring gently and consistently, until the eggs are scrambled to your desired doneness – fluffy and set but not dry. Remove the skillet from the heat
- Assemble the Burritos: Lay a gluten-free tortilla flat on a clean surface. Spoon about ½ cup of the egg and potato mixture into the center of the tortilla, leaving space around the edges. Sprinkle about 2 tablespoons of shredded cheddar cheese over the filling
- Roll the Burritos: To roll your gluten-free breakfast burrito, first fold in the two opposite sides of the tortilla over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla upwards, tucking in the filling as you go, to create a neat, compact burrito. This technique ensures everything stays securely inside your incredible gluten-free breakfast burrito
- Warm (Optional): If serving immediately, you can lightly toast the rolled burritos in a dry skillet over medium heat for 1-2 minutes per side until golden brown and the cheese is melted. This adds a delightful crispness to your gluten-free breakfast burrito
- Serve: Enjoy your homemade gluten-free breakfast burrito warm, perhaps with a dollop of salsa, a slice of avocado, or a sprinkle of fresh cilantro
Notes
Pro Tips for Success:
Choose the Right Tortillas: Look for flexible, soft gluten-free tortillas. Briefly warm them in a dry skillet or microwave for 15-20 seconds before rolling to prevent cracking.
Cook Components Separately: Cook potatoes, protein, and eggs individually to ensure perfect doneness and seasoning before combining.
Don't Overcook the Eggs: Cook eggs until just set and slightly moist to avoid rubbery texture.
Portion Control for Rolling: Avoid overfilling; use about ½ cup of filling plus cheese for a standard large tortilla for easy rolling.
Tuck and Roll Tightly: Fold in sides firmly and roll tightly from the bottom to create a compact burrito.
Cool Before Freezing: If freezing, allow burritos to cool completely to prevent condensation and freezer burn.
Season Generously: Taste and adjust salt, pepper, and other spices as you go for a flavorful result.
Storage & Reheating Tips:
Refrigerator Storage: Wrap cooled burritos individually in plastic wrap, parchment paper, or foil. Lasts 3-4 days.
Freezer Storage: Wrap each cooled burrito first in plastic wrap, then foil. Label and date. Freezes well for 2-3 months. Freeze in a single layer before transferring to a freezer bag.
Reheating from Refrigerator (Microwave): Remove plastic, wrap in damp paper towel, microwave 1-2 minutes, flipping halfway.
Reheating from Refrigerator (Skillet): Remove all wrapping, heat in dry skillet over medium heat for 3-4 minutes per side.
Reheating from Refrigerator (Oven/Toaster Oven): Unwrap, bake at 350°F (175°C) for 10-15 minutes.
Reheating from Frozen (Microwave): Remove all wrapping, wrap in damp paper towel, microwave 2-3 minutes, flipping halfway.
Reheating from Frozen (Oven): Unwrap, bake at 375°F (190°C) for 25-30 minutes. Remove foil for crispier edges during last 5 minutes if used.
Reheating from Frozen (Air Fryer): Unwrap, air fry at 350°F (175°C) for 15-20 minutes, flipping halfway.
What to Serve With This Recipe:
Fresh Fruit: Sliced berries, melon, or oranges for a refreshing contrast.
Salsa or Hot Sauce: Adds a vibrant kick and additional flavor.
Avocado or Guacamole: Creamy, healthy fats complement savory fillings.
Yogurt Parfait: For added protein and probiotics.
Coffee or Juice: Your favorite morning beverage.
Side Salad: A small side salad with mixed greens for a lighter meal.
Hash Browns or Home Fries: For extra potato goodness (ensure gluten-free).
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 large gluten-free breakfast burrito
- Calories: 475 kcal
- Sugar: 2.5 g
- Sodium: 750 mg
- Fat: 27.5 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16.5 g
- Trans Fat: 0 g
- Carbohydrates: 37.5 g
- Fiber: 4 g
- Protein: 22.5 g
- Cholesterol: 375 mg