Breakfast Burritos

There’s something incredibly comforting about a breakfast burrito. It’s a handheld bundle of warm, savory goodness that can kickstart your day with a burst of flavor and energy. This recipe combines fluffy eggs, crispy hash browns, flavorful sausage, creamy avocado, and melty cheese—all wrapped in a soft flour tortilla. Perfect for busy mornings or lazy weekend brunches, these breakfast burritos are easy to make, customizable, and seriously satisfying. Let’s dive into why this recipe deserves a spot in your breakfast rotation!

Why This Recipe Is a Must-Try

This breakfast burrito recipe is a game-changer for several reasons. First, it uses simple ingredients that come together quickly, making it perfect for weekday mornings when time is short. The combination of juicy sausage and crispy hash browns adds texture and depth, while the eggs and cheese create a creamy, comforting base. The fresh avocado, tomatoes, and cilantro bring brightness and freshness, balancing out the rich flavors perfectly. Plus, it’s incredibly versatile—feel free to swap out ingredients to suit your taste or dietary preferences. Whether you’re feeding a crowd or looking for a satisfying solo breakfast, these burritos deliver on flavor and convenience.

Ingredients

• 8 oz (225g) breakfast sausage (ensure it is made from permissible meat sources)
• 2 cups frozen hash browns
• 6 eggs, lightly beaten
• ¼ cup half and half
• Salt and pepper to taste
• 2 tablespoons butter
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 avocado, diced
• 2 Roma tomatoes, diced
• ¼ cup fresh cilantro leaves, chopped
• Hot sauce, for serving

How To Make Breakfast Burritos

Step 1: Cook the Sausage

Heat a large skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes. Once done, transfer the sausage to a plate lined with paper towels to drain excess fat.

Step 2: Prepare the Hash Browns

In the same skillet, add the frozen hash browns. Cook over medium heat, stirring occasionally, until they are golden brown and crispy, about 8-10 minutes. Season lightly with salt and pepper. Remove from the skillet and set aside.

Step 3: Make the Scrambled Eggs

In a bowl, whisk together the eggs, half and half, salt, and pepper until well combined. Melt the butter in the skillet over medium-low heat. Pour the egg mixture into the skillet and cook gently, stirring frequently to scramble, until the eggs are just set but still soft.

Step 4: Warm the Tortillas

To make the tortillas pliable and warm, heat them one at a time in a dry skillet over medium heat for about 20-30 seconds on each side, or microwave them wrapped in a damp paper towel for 20 seconds.

Step 5: Assemble the Burritos

Lay a warm tortilla flat on a clean surface. Start by spreading a quarter of the scrambled eggs down the center. Add a quarter of the cooked sausage and hash browns on top of the eggs. Sprinkle with a quarter cup of shredded Monterey Jack cheese. Then layer diced avocado, tomatoes, and chopped cilantro.

Step 6: Roll and Serve

Fold the sides of the tortilla in, then tightly roll it from the bottom up to enclose the filling. Repeat with the remaining tortillas and filling. Serve immediately with your favorite hot sauce for an extra kick!

Expert Tips

• Use a non-stick skillet to prevent the eggs and hash browns from sticking.
• Don’t overcook the eggs; they should be soft and creamy for the best texture.
• Warm the tortillas before assembling to avoid tearing while rolling.
• Feel free to add a dollop of sour cream or Greek yogurt for extra creaminess.
• If you want a crispier burrito, grill it in the skillet after rolling until golden brown.

Variations and Customizations

• Protein Swap: Use ground turkey sausage or spiced ground beef instead of breakfast sausage.
• Vegetarian: Omit the sausage and add sautéed mushrooms, bell peppers, and black beans for a veggie-packed burrito.
• Cheese Options: Substitute Monterey Jack with cheddar, pepper jack, or a Mexican cheese blend.
• Spice it Up: Add diced jalapeños or a sprinkle of chili powder to the eggs for a spicy kick.
• Extra Veggies: Include sautéed onions, spinach, or corn for added flavor and nutrition.

How to Store Leftovers

If you have leftovers, wrap each burrito tightly in foil or plastic wrap and store them in an airtight container in the refrigerator for up to 3 days. To reheat, unwrap the burrito and heat in a microwave for 1-2 minutes or warm in a skillet over medium heat until heated through. For longer storage, freeze the wrapped burritos in freezer-safe bags for up to 2 months. Reheat from frozen by microwaving for 2-3 minutes or baking in a 350°F (175°C) oven for 20-25 minutes.

FAQ

Can I make these breakfast burritos ahead of time?

Absolutely! You can assemble the burritos the night before, wrap them tightly, and store them in the fridge. Just warm them up in the morning before serving.

What can I use instead of hash browns?

You can substitute hash browns with cooked diced potatoes, sweet potatoes, or even cooked quinoa for a different texture and flavor.

Can I make these burritos dairy-free?

Yes! Simply omit the half and half and cheese, or use dairy-free alternatives like almond milk and vegan cheese.

How do I prevent the tortillas from tearing when rolling?

Warming the tortillas before assembling softens them and makes them more pliable, which helps prevent tearing. Also, avoid overfilling the burritos.

Conclusion

Breakfast burritos are a delicious, filling way to start your day, combining savory sausage, crispy hash browns, fluffy eggs, and fresh toppings in a convenient handheld meal. This recipe is simple, fast, and endlessly customizable to suit your taste buds and dietary needs. Whether you’re rushing out the door or enjoying a leisurely brunch, these burritos are sure to satisfy your morning hunger with a burst of flavor and comfort. Give this recipe a try—you might just find your new favorite breakfast!