Ingredients For the Breakfast Potatoes:

• 4–5 medium-large russet or red potatoes (about 900–1,100 g), baked until fork-tender
• 1 large onion (about 150–200 g), finely diced
• 1 green bell pepper (about 150 g), diced
• 1 red bell pepper (about 150 g), diced (or 2 red as some versions)
• 1–2 tablespoons (15–30 ml) canola oil or olive oil
• 2–3 tablespoons (28–42 g) butter
• Salt and black pepper, to taste

For the Burritos:

• 1 pound (450 g) breakfast sausage
• 10 large eggs (or 12 for extra filling)
• ¼ cup (60 ml) half-and-half (or milk)
• 1 teaspoon (5–6 g) seasoned salt (e.g., Lawry’s), plus more to taste
• Freshly ground black pepper, to taste
• 12 flour tortillas (burrito-size, about 10-inch / 25 cm)

Optional Toppings/Add-ins:

• 2 cups (about 200–225 g) grated Monterey Jack or cheddar cheese
• Jarred jalapeños, sliced
• Hot sauce or picante sauce
• Chopped fresh chives

Servings: 10–12 burritos
Prep time: 20–30 minutes (plus potato baking)
Cook time: 30–45 minutes
Total time: About 1 hour 15 minutes Instructions

1. Prepare the Breakfast Potatoes: Preheat the oven to 375°F (190°C). Bake the potatoes until fork-tender, about 45 minutes. Let them cool slightly, then dice into 1-inch (2.5 cm) pieces.
2. Crisp the Potatoes: Heat a large skillet over medium-low to medium heat. Add 1 tablespoon (15 ml) oil and 1–2 tablespoons (14–28 g) butter. Sauté the diced onion until it starts to brown. Add the diced peppers and cook for a few minutes. Stir in the diced potatoes, season generously with salt and pepper. Press them down slightly and cook undisturbed for 5–7 minutes until crispy. Flip and cook the other side another 5–7 minutes, adding more butter if needed. Set aside.
3. Cook the Sausage: In a large skillet over medium heat, brown the breakfast sausage, breaking it up as it cooks. Drain excess grease and reduce heat to low.
4. Scramble the Eggs: In a bowl, whisk the eggs with the half-and-half, seasoned salt, and black pepper. Pour the egg mixture over the sausage in the skillet. Gently stir with a spatula over low heat until the eggs are just set. Taste and adjust seasoning. Remove from heat.
5. Assemble the Burritos: Warm the tortillas in the microwave (stacked on a paper towel) for about 30 seconds. Place a heaping spoonful of the sausage-egg mixture in the center of each tortilla, top with a spoonful of crispy potatoes, and add any desired toppings like cheese or jalapeños. Fold in the sides and roll tightly. Wrap each burrito in foil to keep warm.
6. Serve: Enjoy immediately with hot sauce, or keep wrapped in foil in a low oven (200°F / 95°C) until ready to serve.

Tips for Success

• Metric precision: Weighing ingredients ensures consistency, especially for potatoes and add-ins.
• Make-ahead & Freezer-friendly: Assemble and wrap burritos in foil, then refrigerate or freeze. Reheat in the oven or microwave.
• Customizations: Add grated cheese directly to the eggs for meltiness, or spice it up with cayenne in the potatoes.
• Potato shortcut: Use pre-baked or leftover roasted potatoes to save time.
• Scaling: This recipe easily doubles for larger crowds or meal prep.
• Storage: Refrigerate assembled burritos up to 3–4 days or freeze for up to 1 month.

These YaDa Chef–adapted PW’s Breakfast Burritos deliver big flavor and comfort in every bite. Whether for a lazy Sunday or busy weekday grab-and-go, they’re a guaranteed hit! Enjoy! Recipe inspired by Ree Drummond’s originals with metric conversions for international home cooks. Note: Cooking times can vary by stove and potato size. Adjust as needed.