A great breakfast burrito is a hug you can eat. Eggs, meat, potatoes, cheese, and your favorite sauces all wrapped in a warm, slightly crispy tortilla.
This recipe is designed for meal prep. Spend an hour on Sunday. Eat like a champion all week. Your future self will weep with joy.
Ingredients
Makes 8 burritos.
- 8 large flour tortillas (burrito size, 10-inch)
- 10 large eggs
- ¼ cup milk
- 1 lb breakfast sausage or bacon, cooked and crumbled
- 2 cups frozen hash browns (or diced cooked potatoes)
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 teaspoon salt, ½ teaspoon pepper
- Optional: salsa, sour cream, avocado, hot sauce
Step-by-Step Instructions
Step 1: Cook the Fillings
- Cook sausage (or bacon) in a skillet until crispy. Remove and set aside.
- In the same skillet, cook hash browns until golden and crispy.
Step 2: Scramble the Eggs
- Whisk eggs, milk, salt, and pepper in a bowl.
- Pour into a greased skillet over medium heat. Scramble until just set (slightly undercooked is fine—they’ll finish later).
Step 3: Assemble the Burritos
- Warm tortillas in the microwave for 20 seconds (makes them pliable).
- Layer: eggs, sausage, potatoes, cheese, and any sauces in the center.
- Fold in the sides, then roll tightly from the bottom up.
Step 4: Toast (Optional but Elite)
- Place burritos seam-side down on a hot, dry skillet for 30 seconds per side to seal and crisp.
Step 5: Eat or Freeze
- Eat immediately or wrap in foil and freeze. No wrong answer.
Summary
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Yield: 8 burritos
Difficulty: Easy
Storage Notes
Fridge:
Wrap burritos tightly in foil or plastic wrap. Refrigerate for up to 5 days.
Freezer (The Move):
Wrap each burrito in foil, then place in a freezer bag. Freeze for up to 3 months.
Reheating from Frozen:
Remove foil, wrap in a damp paper towel, and microwave for 2-3 minutes. Or thaw overnight in the fridge and microwave for 1 minute. For crispy tortillas, finish in a dry skillet or air fryer at 375°F for 5 minutes.
