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)

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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