Breakfast Burritos

Why You’ll Love This Recipe

You’ll love this recipe because it’s versatile, filling, and perfect for meal prep. Whether you like them spicy, cheesy, or loaded with veggies, breakfast burritos can be adapted to your taste. They’re freezer-friendly, easy to reheat, and great for feeding a crowd or grabbing on the go.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 large eggs
• 1 cup frozen or fresh diced hash browns
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 cup cooked breakfast sausage or bacon (crumbled)
• 4 large flour tortillas (10-inch size)
• 2 tablespoons butter or oil for cooking
• Salt and black pepper to taste
• Optional toppings: salsa, sour cream, hot sauce, diced avocado, or green onions

Directions

1. Heat a large skillet over medium heat and add butter or oil.
2. Cook the hash browns until golden and crispy, about 6–8 minutes. Remove and set aside.
3. In the same skillet, cook the sausage or bacon until browned. Drain any excess grease.
4. In a bowl, whisk the eggs with a pinch of salt and pepper.
5. Pour the eggs into the skillet and scramble until just set.
6. Add the cooked potatoes, sausage or bacon, and shredded cheese to the eggs. Stir to combine and let the cheese melt.
7. Warm the tortillas in the microwave for 15–20 seconds to make them pliable.
8. Spoon the egg mixture onto each tortilla, fold in the sides, and roll up tightly into burritos.
9. Serve immediately, or brown them in a skillet for 1–2 minutes per side for a crispier exterior.

Servings and timing

This recipe makes about 4 burritos.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Veggie Breakfast Burritos: Add bell peppers, onions, mushrooms, or spinach.
• Southwest Style: Include black beans, diced tomatoes, and a sprinkle of chili powder.
• Spicy Version: Use spicy sausage and add jalapeños or hot sauce.
• Protein-Packed: Add grilled chicken or turkey bacon for extra protein.
• Vegan Option: Use plant-based eggs, vegan cheese, and meat alternatives.

Storage/Reheating

Store leftover breakfast burritos in the refrigerator for up to 4 days. Wrap each burrito tightly in foil or plastic wrap.
To freeze, wrap each burrito in foil, then place them in a freezer-safe bag. Freeze for up to 2 months.
To reheat from refrigerated, microwave for 1–2 minutes or heat in the oven at 350°F (175°C) for 10 minutes. For frozen burritos, microwave for 3–4 minutes or bake for 25 minutes until heated through.

FAQs

Can I make breakfast burritos ahead of time?

Yes, they’re perfect for meal prep. Assemble and store in the fridge or freezer for easy grab-and-go breakfasts.

Can I use corn tortillas?

Flour tortillas work best because they’re soft and flexible, but you can use corn tortillas if you prefer smaller burritos.

Can I add vegetables?

Absolutely. Sautéed onions, peppers, spinach, or mushrooms make great additions.

How do I keep burritos from getting soggy?

Let the filling cool slightly before rolling, and avoid overloading with wet ingredients.

What’s the best cheese for breakfast burritos?

Cheddar, Monterey Jack, or a Mexican blend melt beautifully and add great flavor.

Can I make them dairy-free?

Yes, use dairy-free cheese or skip it entirely.

Can I bake the burritos instead of pan-frying?

Yes. Place them seam-side down on a baking sheet and bake at 400°F (200°C) for about 10 minutes until lightly crispy.

How can I make them extra filling?

Add refried beans, rice, or avocado slices for more substance.

Are breakfast burritos freezer-friendly?

Yes, they freeze and reheat very well, making them ideal for meal prep.

What sauces go best with breakfast burritos?

Try salsa, sour cream, guacamole, or a drizzle of hot sauce for extra flavor.

Conclusion

Breakfast Burritos are a simple yet satisfying meal that you can enjoy any time of day. They’re hearty, customizable, and perfect for meal prepping ahead of a busy week. With endless filling options and easy storage, this breakfast favorite is guaranteed to become a staple in your kitchen.

Breakfast Burritos

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Breakfast Burritos are hearty, customizable, and easy-to-make morning wraps filled with scrambled eggs, crispy hash browns, melted cheese, and savory sausage . Perfect for meal prep, they’re freezer-friendly, portable, and endlessly adaptable for any flavor preference.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 burritos
• Category: Breakfast, Brunch
• Method: Skillet
• Cuisine: Mexican-American
• Diet: Halal

Ingredients

• 6 large eggs
• 1 cup frozen or fresh diced hash browns
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 cup cooked breakfast sausage
• 4 large flour tortillas (10-inch size)
• 2 tablespoons butter or oil for cooking
• Salt and black pepper to taste
• Optional toppings: salsa, sour cream, hot sauce, diced avocado, or green onions

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Instructions

1. Heat a large skillet over medium heat and add butter or oil.
2. Cook the hash browns until golden and crispy, about 6–8 minutes. Remove and set aside.
3. In the same skillet, cook the sausage or bacon until browned. Drain any excess grease.
4. In a bowl, whisk the eggs with salt and pepper.
5. Pour the eggs into the skillet and scramble until just set.
6. Add the cooked potatoes, sausage , and shredded cheese to the eggs. Stir to combine and let the cheese melt.
7. Warm the tortillas in the microwave for 15–20 seconds to make them pliable.
8. Spoon the egg mixture onto each tortilla, fold in the sides, and roll up tightly into burritos.
9. Serve immediately, or brown them in a skillet for 1–2 minutes per side for a crispier exterior.

Notes

• Let the filling cool slightly before rolling to avoid soggy burritos.
• Customize with your favorite veggies, meats, or cheeses.
• Wrap and freeze for up to 2 months for quick grab-and-go breakfasts.
• Reheat in the oven or microwave until hot throughout.
• For a lighter version, use turkey sausage and whole wheat tortillas.

Nutrition

• Serving Size: 1 burrito
• Calories: 420
• Sugar: 2g
• Sodium: 780mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 235mg