Quick and easy, these Breakfast Burritos are filled with fluffy scrambled eggs, sausages, crispy hashbrowns, cheddar cheese, and salsa. Eat them right away or wrap and freeze them for a future meal!
Looking for more breakfast recipes? Try my Tater Tot Sausage Casserole next!
About This Recipe
If you're looking for a savory breakfast, try these breakfast burritos! They're easy to make and great to freeze for future meals. They're filled with scrambled eggs, savory sausage, and crispy hash browns. I love adding some chunky salsa for a touch of acidity and sharp cheddar cheese for a savory tang. Feel free to include whatever other ingredients you want. This recipe is easily customizable.
I've been using this breakfast burrito recipe since I moved out of my parents' house many years ago. I used to always buy frozen burritos from the grocery store, so I made this recipe to replace them. They're awesome when you need breakfast in a snap. Back when I was a 9-to-5'er, these got me through a lot of busy mornings.
To make them, all you do is prep the individual ingredients then roll them up in tortillas. Simply bake the hash browns, brown the sausages, scramble the eggs, and fill up your tortillas. If you want to go the extra mile, you can even pan-fry them a bit to give them some crispness and color on the outside.
Key Ingredients
Frozen hash browns: You can use any type of frozen hash brown here: diced, shredded, or even tater tots. To cook them, just follow the instructions on the packaging. I usually air fry mine.
Breakfast sausages: I use breakfast sausage with the casings removed so it browns and crumbles easily in the pan. Try to use a good-quality breakfast sausage. Pork is classic, but chicken sausages, turkey sausages, or even Italian sausages will work.
Butter: I like using unsalted butter because eggs are already naturally salty. But salted is fine too. If you go with salted, you can reduce some of the salt you add to the eggs.
Eggs: Pull the eggs off the heat just before they look fully done; that way, they stay nice and fluffy.
Salt and pepper: I always add a pinch of salt and pepper to the eggs to give them more flavor. Eggs are naturally pretty salty though, so be careful not to add too much. You can even omit it if you like your food less salty.
Cheddar cheese: Sharp cheddar cheese is my favorite, but most cheeses will work fine. I like sharper cheeses to bring some more acidity to the burritos.
Salsa: Use your favorite salsa, or make your own. It can be mild, medium, or hot, whatever you prefer.
Tortillas: You'll need 8 medium tortillas, around 8 inches in diameter, so everything can be wrapped without tearing.
Instructions
STEP 1: Bake or air-fry the hash browns according to the package directions. While they're cooking, you can prepare the sausage and eggs.
STEP 2: Heat a large nonstick skillet over medium-high heat. Brown and crumble the sausage until no longer pink, about 5 minutes. Transfer to a plate.
STEP 3: In a medium bowl, whisk the eggs with a pinch of salt and pepper until combined.
STEP 4: Wipe the skillet with a paper towel and add the butter. Pour in the eggs and gently scramble with a rubber spatula for 2-3 minutes, until cooked through. Transfer the eggs to a plate.
STEP 5: Assemble each tortilla by adding the sausage, hash browns, eggs, cheese, and salsa. Tightly wrap each tortilla and place seam side down.
To freeze, wrap each one in plastic wrap and freeze for up to 3 months.
To eat right away, pan-fry in a skillet over medium heat until lightly browned.
๐ Recipe
Breakfast Burritos
Ingredients
- 8 ounces frozen diced hash browns (or tater tots)
- 1 pound breakfast sausages (casings removed)
- 1 tablespoon unsalted butter
- 8 large eggs
- salt and pepper (to taste)
- 2 cups shredded cheddar cheese
- 1 cup salsa
- 8 medium tortillas
Instructions
- Bake or air-fry the hash browns according to the package directions. While they're cooking, you can prepare the sausage and eggs
- Heat a large nonstick skillet over medium-high heat. Brown and crumble the sausage until no longer pink, about 5 minutes. Transfer to a plate.
- In a medium bowl, whisk the eggs with a pinch of salt and pepper until combined.
- Wipe the skillet with a paper towel and add the butter. Pour in the eggs and gently scramble with a rubber spatula for 2-3 minutes, until cooked through. Transfer the eggs to a plate.
- Assemble each tortilla by adding the sausage, hash browns, eggs, cheese, and salsa. Tightly wrap each tortilla and place seam side down.
- To freeze, wrap each one in plastic wrap and freeze for up to 3 months.
- To eat right away, pan-fry in a skillet over medium heat until lightly browned.
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