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Breakfast Burritos

These breakfast burritos combine fluffy eggs, crispy hash browns, flavorful sausage, creamy avocado, and melty cheese wrapped in a soft flour tortilla for a quick, customizable, and satisfying morning meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Customizable, Easy, Quick, Savory
Servings: 4 servings

Ingredients

  • 8 oz breakfast sausage (ensure it is made from permissible meat sources)
  • 2 cups frozen hash browns
  • 6 eggs lightly beaten
  • 1/4 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
  • 1/4 cup fresh cilantro leaves chopped
  • Hot sauce for serving

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Equipment

  • Large Skillet
  • Bowl
  • Spatula

Notes

Use a non-stick skillet to prevent sticking. Don’t overcook the eggs; they should be soft and creamy. Warm tortillas before assembling to avoid tearing. Optionally add sour cream or Greek yogurt for creaminess. For a crispier burrito, grill it in the skillet after rolling.