If you’ve been searching for that perfect morning meal with just the right balance of hearty, fresh, and vibrant flavors, this Breakfast Burritos with Sausage, Hash Browns, and Spinach Recipe is going to become your new go-to. Picture fluffy scrambled eggs blended with savory sausage, crispy hash browns, and the bright earthiness of spinach, all wrapped snugly in a warm flour tortilla. It’s a dish that brings comfort and excitement to your breakfast table, combining textures and flavors in such a delightful way that you’ll wonder how you ever did mornings without it. Whether it’s a relaxed weekend brunch or a quick weekday boost, these burritos have your cravings covered.
Ingredients You’ll Need
These ingredients are incredibly simple but absolutely essential. Each one plays a unique role in creating the perfect texture, taste, and color contrast that makes this Breakfast Burritos with Sausage, Hash Browns, and Spinach Recipe such a standout dish.
- Butter (2 Tbsp plus 1 tsp): Adds richness and helps everything cook up with a beautiful golden finish.
- Hash brown potatoes (1 cup cubed): Provides a crispy, hearty base to the filling; thaw if frozen for best texture.
- Red bell pepper (1 small, diced): Brings sweet brightness and a pop of color to the mix.
- Mild pork breakfast sausage (1/2 lb): Offers savory, spiced protein that infuses the burrito with flavor.
- Dark chili powder (1 tsp): Adds warm depth and a touch of smoky spice.
- Garlic salt or plain salt (1/2 tsp): Essential for balanced seasoning.
- Onion powder (1/2 tsp): Great for subtle savory notes without overpowering.
- Black pepper or cayenne (1/2 tsp): Adjust for your preferred heat level.
- Ground cumin (1/2 tsp): Brings an earthy complexity that ties the spices together.
- Large eggs (4): The heart of the burrito, creamy and fluffy when cooked perfectly.
- Sour cream (1 Tbsp): Mixed with eggs for extra creaminess and slight tang.
- Shredded cheddar cheese (1 1/2 cups): Melts into gooey pockets that make every bite indulgent.
- Baby spinach leaves (1 cup, plus more as needed): Adds fresh verdant flavor and nutrients.
- Green onions (4, thinly sliced): Provide crisp, mild onion crunch.
- Flour tortillas (4, 10-inch): The perfect wrap that holds all these delicious ingredients together.
- Vegetable oil (1 Tbsp): Used to crisp up the burritos to golden perfection.
- Sour cream and salsa: for serving, adding cooling and zesty elements as condiments.
How to Make Breakfast Burritos with Sausage, Hash Browns, and Spinach Recipe
Step 1: Cook the Filling
Start by melting 2 tablespoons of butter in a 10-inch nonstick skillet over medium-high heat. Toss in the cubed hash brown potatoes and finely diced red bell pepper. Let them cook over medium heat just until they begin to soften and take on a little color, about 2 to 3 minutes. This step ensures the potatoes start crisping up while the pepper adds a subtle sweetness.
Step 2: Add Sausage and Spices
Next, add the mild pork breakfast sausage right into the skillet with the potatoes and peppers. Sprinkle in the dark chili powder, garlic salt, onion powder, black pepper (or cayenne if you like a kick), and ground cumin. Stir everything together thoroughly, crushing up the sausage as it cooks. This mixture will cook over medium-high heat for about 5 to 7 minutes, until the sausage is no longer pink and the spices have melded perfectly. Don’t forget to drain any excess fat to keep the filling from getting greasy.
Step 3: Prepare Fluffy Scrambled Eggs
While the sausage mixture rests on a plate, whisk together your eggs and sour cream in a small bowl until fully combined. Melt the reserved teaspoon of butter in the same skillet over medium heat and pour in the egg mixture. Gently lift and fold the eggs with a spatula, allowing the uncooked egg to flow underneath, cooking just until set but still soft and creamy—this should take around 2 to 3 minutes.
Step 4: Assemble the Burritos
Now the fun begins! Warm your flour tortillas until they’re nice and pliable. Lay each tortilla flat and sprinkle 3/4 cup of shredded cheddar cheese down the center. Layer 1/4 cup of baby spinach leaves on top of the cheese, followed by a generous spoonful of the sausage and hash brown mixture. Add 1/4 of the scrambled eggs over the filling, then sprinkle thinly sliced green onions and finish with the remaining cheese. Folding the edges over and rolling up the burrito tightly ensures that every bite holds the delicious filling.
Step 5: Crisp the Burritos
To add that irresistible golden crunch, heat a tablespoon of vegetable oil in a clean skillet over medium-high heat. Place the burritos seam side down and cook until each side is lightly golden and crisp, turning carefully to get even browning. This step seals the burrito and adds fantastic texture.
How to Serve Breakfast Burritos with Sausage, Hash Browns, and Spinach Recipe
Garnishes
Sour cream and salsa are classic companions that elevate this breakfast burrito experience. The cool creaminess of sour cream balances the spiced sausage while fresh salsa adds a bright, zesty punch. Feel free to add extra green onions or even a sprinkle of fresh cilantro to freshen things up.
Side Dishes
These burritos can happily stand alone, but if you want to round out your meal, consider serving with a simple fruit salad or a light green salad for some fresh crunch. A bowl of black beans or a side of guacamole also pairs beautifully to bring in more authentic southwest vibes.
Creative Ways to Present
For a crowd, slice the burritos into bite-sized pinwheels and secure with toothpicks for a fun finger food option. Another idea is layering the filling in a breakfast casserole-style dish for a deconstructed burrito bake that saves time on busy mornings. No matter how you present them, the flavors shine through!
Make Ahead and Storage
Storing Leftovers
Wrap leftover burritos tightly in plastic wrap or foil and store in an airtight container in the refrigerator. They keep well for up to 3 days and make for a delicious grab-and-go breakfast or lunch.
Freezing
This Breakfast Burritos with Sausage, Hash Browns, and Spinach Recipe freezes wonderfully. Wrap each burrito individually in foil or plastic wrap, place them in a freezer-safe bag, and freeze for up to 2 months. When you want a quick meal, just thaw overnight in the fridge.
Reheating
Reheat your burritos in a skillet over medium heat until warmed through and the exterior is crisp again, or microwave them wrapped in a damp paper towel for about 1-2 minutes until heated. If frozen, it’s best to defrost first to ensure even reheating.
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage is a leaner alternative and it works well in this recipe. The flavors will be slightly lighter, but just as satisfying.
What kind of tortillas work best for these breakfast burritos?
Medium to large (10-inch) flour tortillas are ideal because they are soft but sturdy enough to hold the fillings without tearing.
Can I substitute the hash browns with another potato form?
While cubed hash browns provide the best texture, you can use shredded hash browns too. Just make sure to cook them long enough to get some crispiness for those wonderful bites.
Is it possible to make this burrito vegetarian?
Definitely! Swap the sausage for sautéed mushrooms or a plant-based sausage alternative. You’ll still get plenty of flavor and satisfying textures.
How spicy is this recipe?
The spice level is mild and easily adjustable. You can add more cayenne or chili powder if you prefer extra heat or reduce them to keep it gentle on the palate.
Final Thoughts
This Breakfast Burritos with Sausage, Hash Browns, and Spinach Recipe is a warm, comforting hug in the morning, packed with flavor and texture to keep you energized and satisfied. Once you try it, you’ll find it hard to go back to plain old eggs on toast. So grab your skillet, gather your ingredients, and start your day the delicious way!
Print
Breakfast Burritos with Sausage, Hash Browns, and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Breakfast Burritos combine crispy hash browns, flavorful sausage, fluffy scrambled eggs, and melty cheddar cheese wrapped in warm tortillas. Perfect for a quick and satisfying breakfast, they are loaded with savory spices and fresh vegetables, making every bite deliciously hearty.
Ingredients
Filling:
- 2 Tbsp butter, plus 1 teaspoon divided use
- 1 cup cubed hash brown potatoes (if frozen, thawed)
- 1 small red bell pepper, seeded and finely diced
- 1/2 lb mild pork breakfast sausage
- 1 tsp dark chili powder
- 1/2 tsp garlic salt or plain salt
- 1/2 tsp onion powder
- 1/2 tsp black pepper or cayenne (adjust amount to taste)
- 1/2 tsp ground cumin
Eggs:
- 4 large eggs
- 1 Tbsp sour cream
Assembly:
- 1 1/2 cups shredded cheddar cheese
- 1 cup baby spinach leaves (additional as needed)
- 4 medium green onions, thinly sliced on the bias
- 4 10-inch flour tortillas, warmed
- 1 Tbsp vegetable oil
- Sour cream and salsa for serving
Instructions
- Prepare Filling: Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium-high heat. Add the cubed hash brown potatoes and finely diced red bell pepper. Cook over medium heat for 2-3 minutes until they start to soften.
- Cook Sausage and Spices: Add the pork breakfast sausage, chili powder, garlic salt, onion powder, black pepper (or cayenne), and ground cumin to the skillet. Mix well to combine all ingredients. Cook over medium-high heat for 5-7 minutes until the sausage is no longer pink. Drain any excess fat and transfer the filling to a plate.
- Scramble Eggs: In a small bowl, whisk together eggs and sour cream until smooth. Add the reserved 1 teaspoon of butter to the skillet. Pour in the egg mixture and cook over medium heat, gently lifting portions with a spatula so uncooked eggs flow underneath. Cook for 2-3 minutes until the eggs are just set and fluffy.
- Assemble Burritos: Lay out each warmed tortilla and divide 3/4 cup of shredded cheddar cheese evenly down the center. Add 1/4 cup baby spinach leaves over the cheese, then spoon 1/4 of the hash brown and sausage mixture on top. Add 1/4 of the scrambled eggs next. Sprinkle the green onions and remaining cheese over the filling.
- Roll Burritos: Fold the edges of each tortilla over the filling, overlapping slightly, then roll up from the bottom to enclose everything, finishing with the seam side down.
- Brown Burritos: Heat the vegetable oil in a clean skillet over medium-high heat. Place the burritos seam side down in the skillet and brown until lightly golden on both sides, turning as needed for even browning.
- Serve: Serve the breakfast burritos immediately with sour cream and salsa on the side, if desired.
Notes
- Use thawed hash browns for best texture and even cooking.
- Adjust the amount of black pepper or cayenne to control the spiciness of the filling.
- Warming the tortillas before assembling makes them more pliable and easier to roll.
- For a vegetarian version, substitute sausage with sautéed mushrooms or plant-based sausage.
- Leftover burritos can be wrapped in foil and reheated in a skillet or oven.
