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
Scale
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.
