I stole this recipe for Breakfast Burritos from cookingclassy.com. These breakfast burritos are very easy to make. Sausage is cooked in a skillet and set aside. Then frozen hash brown potatoes are cooked in the same skillet and seasoned with salt and pepper. Scrambled eggs are made next and set aside. The burritos are assembled by placing eggs in the center of a tortilla, and then the cooked potatoes are added with shredded cheese and topped with sausage and salsa. The burritos are closed and served or they can be toasted in a skillet before serving.

The ingredients for this recipe are: 6 large eggs, 8 oz chorizo sausage, 1 tbsp olive oil, 2 cups frozen O’Brien hash brown potatoes, salt, pepper, 4 extra large flour tortillas (10 to 11 inch), ¾ cup shredded Mexican Cheese blend and 1 cup fresh pico de gallo or salsa

Heat a 10 inch skillet over medium-high heat. Crumble the sausage and cook until browned and cooked through, about 5-6 minutes. Transfer sausage to sheet of foil lined with paper towels, wrap to keep warm. Pour 1 tbsp oil into skillet with sausage drippings, heat over medium-high. Add potatoes, season with salt and pepper to taste.

Then cook the potatoes, tossing occasionally, until lightly browned and cooked through 7-8 minutes. Transfer potatoes to sheet of foil lined with paper towels, wrap to keep warm.

Next In a medium mixing bowl, beat eggs with a fork just until blended. Heat skillet over medium-low heat, add ½ tbsp of oil if needed. Add eggs and cook, just until set. Season with salt and pepper. Remove with heat, cover and keep warm.

Start assembling the burritos: layer ¼ of the eggs in the center of the tortilla. Top with ¼ of the potatoes.

Divide cheese among each then sprinkle with sausage. Spoon a few spoonfuls of salsa.

Wrap 2 sides of tortilla inward then roll bottom side over, the roll up and wrap snuggly. At this time, the burritos can be served as is or toasted. Coat a skillet with non-stick spray. Set over medium heat, when hot add the burritos seam side down. Cook, covered until bottom is golden brown, about 3 minutes. Flip and continue cooking covered until golden.

Serve warm with additional salsa, if desired.

If you liked the recipe for Breakfast Burrito you can try other breakfast recipes like Breakfast Enchiladas, Farmer’s Casserole, Bacon & Potato Breakfast Pizza or Oven-Roasted Home Fries.

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Breakfast Burrito

These breakfast burritos are very easy to make. Sausage is cooked in a skillet and set aside. Then frozen hash brown potatoes are cooked in the same skillet and seasoned with salt and pepper. Scrambled eggs are made next and set aside. The burritos are assembled by placing eggs in the center of a tortilla, and then the cooked potatoes are added with shredded cheese and topped with sausage and salsa. The burritos are closed and served or they can be toasted in a skillet before serving.

Course Breakfast, Brunch

Prep Time 20 minutes

Cook Time 15 minutes

Servings 4 people

Ingredients

• 6 large eggs
• 8 oz chorizo sausage
• 1 tbsp olive oil
• 2 cups frozen O’Brien hash brown potatoes
• Salt and pepper
• 4 extra large flour tortillas 10 to 11 inch
• ¾ cup shredded Mexican Cheese blend
• 1 cup fresh pico de gallo or salsa
• 1 avocado diced (optional)

Instructions

1. In a medium mixing bowl, beat eggs with a fork just until blended, set aside.
2. Heat a 10 inch skillet over medium-high heat. Crumble the sausage and cook, while breaking up sausage and tossing, until browned and cooked through, about 5-6 minutes.
3. Transfer sausage to sheet of foil lined with paper towels, wrap to keep warm.
4. Pour 1 tbsp oil into skillet with sausage drippings, heat over medium-high. Add potatoes, season with salt and pepper to taste. Cook, tossing occasionally, until lightly browned and cooked through 7-8 minutes.
5. Transfer potatoes to sheet of foil lined with paper towels, wrap to keep warm.
6. Heat skillet over medium-low heat, add ½ tbsp of oil if needed. Add eggs and cook, scrapping bottom of pan constantly with rubber spatula, just until set. Season with salt and pepper. Remove with heat, cover and keep warm.
7. Heat tortillas on griddle or microwave until heated through.
8. To assemble, layer ¼ of the eggs in the center of the tortilla. Top with ¼ of the potatoes. Divide cheese among each then sprinkle with sausage. Spoon a few spoonfuls of salsa.
9. Wrap 2 sides of tortilla inward then roll bottom side over, the roll up and wrap snuggly. Serve with hot sauce if desired.

Recipe Notes

I use a breakfast sausage mixture instead. Also I add 6 tbsp of milk to the eggs.

Toast the burritos: Coat a skillet with vegetable oil or non-stick spray. Set over medium heat, when hot add the burritos seam side down. Cook, covered until bottom is golden brown, about 3 minutes. Flip and continue cooking covered until golden.