Breakfast Burrito
A hearty, loaded breakfast burrito stuffed with fluffy scrambled eggs, savory breakfast sausage, crispy hash brown potatoes, melted cheese, and sautéed peppers. Perfect for weekend mornings or meal prep — these freeze beautifully for grab-and-go breakfasts.
Servings: 4 burritos
Calories: 480kcal
Equipment
- Large Nonstick Skillet
Ingredients
Burrito Filling
- 4 large flour tortillas 10-12 inch size
- 6 large eggs
- 1/4 cup milk
- 1/2 lb breakfast sausage pork or turkey
- 1 cup frozen hash brown potatoes or diced cooked potatoes
- 1 cup shredded cheddar cheese or cheddar-Monterey Jack blend
- 1/2 bell pepper any color, diced
- 2 green onions sliced
- 1 tbsp butter
- salt and pepper to taste
Optional Toppings
- salsa
- sour cream
- hot sauce
- sliced avocado
Instructions
- Heat a large nonstick skillet over medium-high heat. Add the breakfast sausage, breaking it up with a spatula as it cooks. Cook for 5-6 minutes until browned with crispy edges. Transfer to a paper towel-lined plate to drain. Do not wipe out the skillet.
- In the same skillet with the sausage drippings, add the diced bell pepper and hash brown potatoes. Spread in a single layer and cook undisturbed for 3 minutes to get crispy on the bottom. Stir and cook for another 4-5 minutes until golden and crispy. Add the sliced green onions in the last minute. Season with salt and pepper. Transfer to the plate with the sausage.
- In a bowl, whisk together the eggs and milk until no streaks of white remain. Season with a small pinch of salt and pepper.
- Reduce heat to medium-low and add the butter to the skillet. Once melted and foamy, pour in the egg mixture. Let sit undisturbed for 30 seconds, then gently push the eggs from the edges toward the center to form large soft curds. Continue folding until the eggs are just barely set but still look slightly wet, about 2-3 minutes. Remove from heat immediately.
- Warm the tortillas by placing each one directly on a gas burner for a few seconds per side, microwaving wrapped in a damp paper towel for 20 seconds, or warming in a dry skillet for 30 seconds per side.
- Lay a warmed tortilla flat. Spoon a line of scrambled eggs down the center, leaving 2 inches of space on each side. Layer on the sausage, potatoes and peppers, and a generous handful of cheese. Add salsa or hot sauce if desired.
- Fold the bottom edge of the tortilla up and over the filling, tucking it snugly underneath. Fold the two sides in toward the center. Roll the whole thing forward, keeping it tight. For a crispy exterior, place seam-side down in a hot skillet with a little oil and cook 2 minutes per side until golden.
Notes
Let fillings cool slightly before assembling. Hot filling creates steam that makes the tortilla soggy.
Use large tortillas. 10-inch minimum, 12-inch is even better. Small tortillas cannot hold a proper breakfast burrito filling.
Freezing: Let assembled burritos cool completely. Wrap tightly in aluminum foil, then place in a freezer-safe bag. Keeps for up to 3 months.
Reheating from frozen: Remove foil, wrap in a damp paper towel, and microwave for 2 minutes. Flip and microwave another 60-90 seconds. For a crispy exterior, finish in an air fryer at 375°F for 5 minutes.
Vegetarian version: Skip the sausage and add extra vegetables like mushrooms, spinach, zucchini, black beans, or roasted sweet potato.
Tex-Mex version: Swap sausage for seasoned chorizo, add refried black beans, and top with pickled jalapeños and crema.
Nutrition
Calories: 480kcal | Carbohydrates: 30g | Protein: 26g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 310mg | Sodium: 820mg | Potassium: 400mg | Fiber: 2g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 280mg | Iron: 3mg