Salsa Verde Breakfast Burritos

Salsa Verde Breakfast Burritos

Salsa Verde Breakfast Burritos

Breakfast burritos are SO California.

They’re especially perfect the morning after you had one too many adult beverages.

Hearty, satisfying, and full of all the breakfast essentials:

  • scrambled eggs
  • breakfast potatoes
  • some sort of cheese
  • occasionally a meat, like steak or bacon
  • and if you’re like me, salsa or hot sauce is a MUST

I also really like avocado in my breakfast burritos. It’s a creamy cooling compliment to the spicy salsa and hot sauce.

Salsa Verde Breakfast Burritos

You know what’s even better about breakfast burritos?

They freeze well.

Which means you can cook up a batch of 12 burritos, individually wrap them in foil, and have almost 2 weeks of breakfasts waiting for you in the freezer!

Talk about a good use of your time.

For these burritos, I made my own salsa verde from fresh tomatillos.

Fresh Tomatillos

If you aren’t familiar with tomatillos, they’re somewhat similar to green tomatoes.

They grow with a papery husk around them and have a slightly sticky residue when you peel the husks off.

With a quick rinse, they’re smooth and clean and ready to be used!

When you cut them open they’re slightly meatier and less juicy than a regular tomato, which makes them perfect for making a thick and delicious salsa.


Simply pop them in a blender with some onion, garlic, jalapeños, and cilantro & blend until roughly chopped and evenly combined.

When the mixture is raw, it’s pretty tart and abrasive, but mellows out nicely when cooked in a little oil for about 10 minutes. The mixture darkens, the onions and garlic get to cook a little bit, and your delicious salsa is ready to go.

Once the salsa is ready to go, just whip up some eggs and potatoes, shred some cheese, slice some avocado and assemble these burritos in bulk.

Salsa Verde Breakfast Burritos


Salsa Verde Breakfast Burritos

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 12 burritos


  • 2 large russet potatoes, washed and cut into 1/2 inch dice
  • 1 large yellow onion, peeled and cut into 1/2 inch dice
  • 2 tablespoons olive oil, divided
  • Salt and pepper
  • 1 lb fresh tomatillos, husked and washed
  • 1 white onion, peeled and quartered
  • 1 small jalapeño, stem removed, seeds left in for a spicy salsa or removed for mild
  • 3 cloves garlic, peeled
  • 1 small bunch cilantro, washed
  • 10 large eggs
  • 1 tablespoon unsalted butter, cut into cubes
  • 1 tablespoon half and half
  • 2 avocados
  • 8 oz shredded monterey jack cheese
  • 12 burrito-sized flour tortillas
  • Tin foil for wrapping


  • Heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet. Add the potatoes and yellow onion and cook, stirring occasionally, for about 15-20 minutes, until the potatoes are tender and the onions are golden brown. Season well with salt and pepper, and set aside in a medium bowl.
  • Next, add the tomatillos, white onion, jalapeño, garlic, and cilantro to a high-powered blender. Blend on medium speed until the mixture is roughly chopped and evenly combined. Don’t blend it too long, or the salsa will be too thin and watery.
  • Wipe out the large nonstick skillet with a paper towel and add 1 more tablespoon of olive oil. Pour the tomatillo mixture into the skillet and simmer over medium heat for about 10 minutes, stirring occasionally, until the color has darkened to a deeper green. Remove from the heat and set aside.
  • Crack the 10 large eggs into a medium bowl and beat with a fork or whisk. Stir in the butter and half and half and season with salt and pepper. Pour the eggs into a medium nonstick skillet and scramble over medium heat with a spatula. When the eggs are scrambled to your liking, turn off the heat and put the eggs in small bowl.
  • Cut the avocados in half, remove the pits, and cut into thin slices.
  • To assemble the burritos, lay out a sheet of foil and place a tortilla in the center. Place a couple slices of avocado on the bottom third of the burrito. Top with a spoonful of potatoes, a spoonful of eggs, a spoonful of salsa (if you’re freezing the burritos, press some of the liquid out of the salsa first to avoid soggy burritos), and a generous sprinkle of cheese. Roll up like a burrito and wrap with foil before placing in the freezer. You might have leftover filling ingredients, and that’s totally fine! The leftovers make a great easy breakfast the next day.
  • When you’re ready to eat one of the frozen burritos, unwrap it from the foil and throw the foil away. Wrap the burrito loosely with a moistened paper towel and microwave for 1 1/2 to 2 minutes until defrosted and heated to your liking. Enjoy with extra salsa on the side.
  • Store any extra salsa in tupperware in your fridge for up to a week. It’s great on eggs, in enchiladas, as a dip for taquitos or quesadillas, or even spooned over grilled meats. Enjoy!


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