Breakfast burritos

A hearty breakfast burrito filled with scrambled eggs, sausage, cheddar and hash browns, wrapped in a homemade flour tortilla.

Allergens: contains cereals containing gluten, eggs, milk, sulphites. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 49g carbs · 4g sugars · 5g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Sausages.

Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Prep potatoes and sausages: weigh 400 g potatoes, peel and dice into 1 cm cubes. Weigh 200 g sausages, slice into ½ cm rounds. Preheat a large non‑stick frying pan (≈24 cm) on medium heat, add 1 tbsp vegetable oil.
2. Cook potatoes: add diced potatoes to the pan, spreading them in a single layer. Fry for 8‑10 minutes, stirring occasionally, until the pieces are golden‑brown and tender inside. Season with ½ tsp salt and ¼ tsp black pepper, then taste and adjust if needed.
3. Add sausages: push the potatoes to one side of the pan. Add the sliced sausages and fry for 4‑5 minutes, turning occasionally, until they are browned and cooked through with no pink inside. Then mix the sausages with the potatoes and season lightly if desired.
4. Prepare egg mixture: crack 4 eggs into a bowl and whisk with a pinch of salt and pepper. Pour the eggs over the potato‑sausage mixture, then reduce the heat to low. Scramble gently for 2‑3 minutes, stirring occasionally, until the eggs are just set but still soft and creamy.
5. Warm tortillas: while the eggs finish cooking, heat a clean dry pan over medium‑high heat. Place each large flour tortilla (≈20 cm) in the pan for about 30 seconds per side, until it becomes pliable and shows light golden spots. Keep the warmed tortillas covered with a clean tea towel to stay soft.
6. Assemble burritos: lay each warmed tortilla flat on a plate. Spoon one‑quarter of the egg‑potato‑sausage filling down the centre, then sprinkle 30 g of grated cheddar cheese over it. Add a generous spoonful (≈25 g) of chopped tomatoes, fold the sides in and roll the tortilla tightly to enclose the filling.
7. Finish cooking burritos: return the assembled burritos to the same pan, seam side down. Cook for 1‑2 minutes on each side, pressing gently with a spatula, until the cheese is melted and the tortilla turns crisp‑golden. Remove from the heat and let them rest for about 1 minute before serving.
8. Serve and store: serve the burritos immediately, with extra salsa or hot sauce if you like. Cool any leftovers within one hour, then transfer to an airtight container and refrigerate. Eat refrigerated leftovers within 48 hours, and reheat only once until the dish is steaming hot throughout.

Tips

• Swap sausages for cheaper bacon or leftover cooked ham, and use frozen diced potatoes to save prep time.
• Double the recipe, cool the burritos quickly, then freeze them individually wrapped; thaw in the fridge overnight and reheat as needed.
• When reheating, unwrap the burrito, place on a microwave‑safe plate, cover loosely with a paper towel, and heat on high 1‑2 minutes until steaming hot; eat immediately and do not reheat a second time.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Plain flour · about 1.2kg left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
• Cheddar cheese · about 250g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
• Potatoes · about 1.6kg left
  Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake.
• Sausages · about 800g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Sheet Pan Sausage & Veg, One-Pot Sausage and Pasta, Paella with chicken and chorizo.
• Chopped tomatoes · about 300g left
  Once opened, move the rest into a covered container in the fridge and use within 2 days, or freeze it. Use it in: Chilli con carne, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).