Why You’ll Love This Recipe
This Breakfast Burrito recipe is the one you’ll always turn to for a satisfying breakfast, whether you’re feeding a crowd or prepping for a busy week. With flavorful sausage, crispy hash browns, creamy eggs, and the perfect amount of cheese, this burrito is packed with delicious layers of flavor. It’s versatile enough to be made ahead and stored in the freezer for a quick meal any time you need it. The best part? The possibilities for toppings and fillings are endless, making each burrito customizable to your taste!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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For the Burrito:
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1 ½ pounds chicken or beef breakfast strips (or your preferred protein)
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1 pound bulk breakfast sausage
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1 ¼ pounds cheddar cheese (shredded at home if possible)
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30 ounces frozen shredded hash browns
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⅓ cup cooking oil (from the breakfast meat or as needed)
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½ cup butter (1 stick for hash browns)
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Generous kosher salt (for the hash browns)
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Black pepper (for the hash browns)
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½ cup green onions (chopped)
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4 ounces cream cheese (chopped into chunks)
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15 large eggs
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1 ¼ teaspoons seasoning salt (or kosher salt)
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1 teaspoon black pepper
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1 teaspoon onion powder
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¼ cup butter (for the eggs)
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15 large (10-inch) flour tortillas (warmed)
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To Serve:
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1 batch Chipotle Mayo (click for recipe)
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Avocado (sliced)
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Restaurant-style salsa (homemade or store-bought)
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Cilantro (optional)
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Directions
1. Prepare the Protein
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Preheat the oven to 400°F. Line a baking sheet with chicken or beef breakfast strips (or your preferred protein), arranging them in a single layer. Bake for about 10-18 minutes until crispy.
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Once cooked, remove the protein from the oven and transfer to a paper towel-lined plate to cool. Once cooled, chop into bite-sized pieces.
2. Cook the Sausage
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In a large skillet over medium-high heat, cook 1 pound of breakfast sausage for 5-8 minutes, breaking it up with a wooden spoon.
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Optional: For crispy bits, pile most of the sausage on one side of the pan and spread out a thin layer in the center. Let it cook undisturbed until crispy, then scrape it off to the side. Repeat until all sausage is crispy.
3. Shred the Cheese
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Shred 1 ¼ pounds of cheddar cheese using a food processor or by hand. Shredding your own cheese ensures better melting and a more cohesive burrito filling.
4. Cook the Hash Browns
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Heat 2 tablespoons of oil and 2 tablespoons of butter in a 12-inch skillet over medium-high heat.
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Add about 2 cups of frozen hash browns, spreading them out and pressing them down tightly. Cook without stirring until the edges begin to brown.
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Flip the hash browns like a pancake (without stirring) and cook the other side for 3-4 minutes, until crispy and golden. Repeat in batches if needed.
5. Make the Scrambled Eggs
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Whisk 15 eggs in a large bowl, adding 1 ¼ teaspoons of seasoning salt, 1 teaspoon of black pepper, and 1 teaspoon of onion powder.
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Heat ¼ cup of butter in the same skillet used for the hash browns. Pour the eggs into the skillet, turning the heat to low. Stir occasionally with a spatula and cook until the eggs are barely set.
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Add the chopped cream cheese and continue cooking until the eggs are soft and slightly wet. Remove from heat.
6. Assemble the Burritos
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Warm the tortillas on a plate covered with a damp paper towel to keep them soft.
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Lay out your ingredients in an assembly line: tortillas, cheese, hash browns, eggs, protein, sausage.
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Optionally, melt cheese on the tortilla before adding fillings to prevent sogginess. Microwave for 20-30 seconds to melt the cheese.
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Add layers of cheese, hash browns, eggs, protein, and sausage to each tortilla.
7. Add Toppings
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If eating immediately, top the burritos with sliced avocado, cilantro, and a generous dollop of Chipotle Mayo and salsa.
8. Fold the Burritos
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Fold in the sides of the tortilla over the filling. Then, fold the top and bottom edges to form a sealed burrito. Roll tightly and set aside.
9. Wrap and Store
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For make-ahead burritos, wrap each burrito in foil and refrigerate or freeze for later use. Store in ziplock bags if refrigerating for up to 12 hours or freeze for up to 3 months.
10. Reheat
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Microwave: Unwrap frozen burritos, place on a plate with a paper towel, and microwave for 3-5 minutes, or until heated through.
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Oven: Preheat the oven to 350°F and bake wrapped burritos for 45-55 minutes.
Servings and Timing
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Servings: 15 burritos
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Prep Time: 30 minutes
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Cook Time: 40 minutes
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Total Time: 1 hour 10 minutes
Variations
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Vegetarian Option: Replace the protein and sausage with vegetables like mushrooms, bell peppers, and spinach for a veggie-packed burrito.
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Spicy Burritos: Add jalapeños or a dash of hot sauce to the egg mixture for a spicy kick.
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Cheese Options: Use other types of cheese like Monterey Jack, pepper jack, or a mix of cheeses to customize the flavor.
Storage and Freezing
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Refrigeration: Wrap each burrito in foil and store in the refrigerator for up to 12 hours. Reheat in the microwave or oven when ready to serve.
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Freezing: Freeze the wrapped burritos for up to 3 months. Reheat from frozen using the microwave or oven as described above.
FAQs
1. Can I make this recipe with other meats?
Yes! You can substitute the breakfast meat with chicken sausage, beef sausage, or even ground turkey if you prefer.
2. How can I make these burritos lighter?
Use leaner meats, such as chicken sausage or turkey sausage, and low-fat cheese, or skip the meat altogether for a lighter option.
3. Can I use smaller tortillas?
Yes, you can use smaller tortillas, but you will need to adjust the amount of filling to avoid overstuffing them.
4. Can I make these burritos ahead of time?
Yes, these burritos are perfect for meal prep. Make them ahead, freeze, and reheat when you’re ready for a quick breakfast.
5. How do I prevent the burritos from getting soggy?
To avoid soggy burritos, be sure to use freshly warmed tortillas, and consider adding melted cheese to the tortilla before adding the fillings to create a barrier.
Conclusion
This is the only Breakfast Burrito recipe you’ll ever need! With savory sausage, crispy hash browns, creamy scrambled eggs, and a perfect balance of toppings, these burritos are sure to satisfy. Whether you’re making them ahead for busy mornings or serving them fresh, they are a delicious, customizable breakfast option that everyone will love!
The Only Breakfast Burrito Recipe You Need
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 15 burritos
- Category: Breakfast
- Method: Cooking, Wrapping
- Cuisine: American
Description
This ultimate Breakfast Burrito recipe features savory sausage, crispy hash browns, creamy scrambled eggs, and shredded cheese, all wrapped in a warm tortilla. It’s perfect for meal prep or a satisfying breakfast on the go.
Ingredients
1 ½ pounds chicken or beef breakfast strips (or your preferred protein)
1 pound bulk breakfast sausage
1 ¼ pounds cheddar cheese (shredded)
30 ounces frozen shredded hash browns
⅓ cup cooking oil (from the breakfast meat or as needed)
½ cup butter (1 stick for hash browns)
Generous kosher salt (for the hash browns)
Black pepper (for the hash browns)
½ cup green onions (chopped)
4 ounces cream cheese (chopped into chunks)
15 large eggs
1 ¼ teaspoons seasoning salt (or kosher salt)
1 teaspoon black pepper
1 teaspoon onion powder
¼ cup butter (for the eggs)
15 large (10-inch) flour tortillas (warmed)
To Serve: Chipotle Mayo, Avocado (sliced), Restaurant-style salsa, Cilantro (optional)
Instructions
- Preheat the oven to 400°F. Arrange breakfast strips (or protein) on a baking sheet and bake for 10-18 minutes, until crispy. Once cooked, chop into bite-sized pieces.
- Cook 1 pound of breakfast sausage in a skillet over medium-high heat for 5-8 minutes. For crispy bits, pile most of the sausage on one side of the pan and cook undisturbed until crispy, then scrape off to the side.
- Shred 1 ¼ pounds of cheddar cheese by hand or with a food processor.
- Heat oil and butter in a skillet over medium-high heat. Cook frozen hash browns for 3-4 minutes per side until golden and crispy. Repeat in batches if necessary.
- Whisk 15 eggs in a bowl, add seasoning salt, black pepper, and onion powder. Cook eggs in a skillet with butter over low heat, adding chopped cream cheese towards the end. Stir occasionally until soft and creamy.
- Warm tortillas and layer with cheese, hash browns, eggs, protein, and sausage. Optionally, melt cheese on the tortilla first to prevent sogginess.
- Top with sliced avocado, cilantro, and a generous amount of Chipotle Mayo and salsa. Fold and wrap the burritos tightly.
- Store burritos in foil for refrigeration or freezing. Reheat by microwaving or baking as described.
Notes
Vegetarian option: Replace sausage and protein with veggies like mushrooms, spinach, and bell peppers.
Spicy burritos: Add jalapeños or hot sauce to the egg mixture for extra heat.
Cheese alternatives: Use Monterey Jack, pepper jack, or a mix of cheeses to adjust flavor.
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 130mg
