Breakfast Burritos Recipe
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Breakfast Burritos Recipe
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Cheesy breakfast burritos with sausage, eggs, hash browns, and more are a satisfying, quick breakfast that’s also freezer-friendly!
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Ingredients
- ½ pound breakfast sausage removed from the casings if needed (227g)
- 2 cups frozen shredded hash browns (170g)
- 6 large eggs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 4 10-inch burrito-size flour tortillas (284g)
- 1⅓ cups shredded cheddar cheese (150g)
- 1 Sliced avocado (160g)
- 2 tablespoons chopped cilantro
- sour cream
- salsa
Instructions
- Heat a large, nonstick skillet over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon. Cook it for about 5 minutes, until it’s browned and no pink remains. Using a slotted spoon, remove the sausage and place it on a paper-towel lined plate, leaving the drippings in the skillet.
- To the same skillet, add the hash browns and spread them in an even layer. Cook, without stirring, over medium-high heat for about 2 minutes, until they are browned on bottom. Stir and cook them for about 2 more minutes, until they are evenly browned all over. Remove the skillet from the heat and place the hashbrowns on a plate.
- In a medium bowl, whisk together the eggs, salt, and pepper. To the same skillet, add the butter and melt it over medium heat. Pour in the eggs and stir and scramble with a rubber spatula for 2 to 3 minutes, until just cooked through. Place the eggs on a plate.
- Wrap the tortillas in a damp paper towel and microwave them for 30 seconds until soft. Place them in a single layer, side-by-side, on a large work surface. Divide the sausage, hash browns, eggs, cheese, avocado, and cilantro evenly among the tortillas. Fold in the sides of the tortillas over the filling and roll, tucking in the edges as you roll. Hold the burritos seam-side down so that they don’t open, until you serve them.
- If you would like to brown the outside of the burritos, heat a nonstick skillet over medium heat. Add the burritos seam-side down. Cook for about 2 minutes, until the bottoms are golden brown. Flip and cook for another 2 minutes, until the other sides are golden brown. Serve the burritos warm with sour cream and salsa.
Notes
- Whisk together the eggs, salt, and pepper just before cooking. If the eggs sit with the pepper for a while, they will turn gray.
- Warm the tortillas. It’s important to warm the tortillas before assembly so that they do not split when you try to roll them up.
- Toast the breakfast burritos, if desired. This is an optional step! I like to toast or brown the burritos in a skillet after assembly, especially if I plan on freezing them. The texture of the toasted tortilla is a nice contrast to the soft filling, and it helps the burrito stay wrapped when eating.
Nutrition Information
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Calories
885kcal
(44%)
Carbohydrates
60g
(20%)
Protein
37g
(74%)
Fat
56g
(86%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
7g
Monounsaturated Fat
20g
Trans Fat
0.3g
Cholesterol
382mg
(127%)
Sodium
1763mg
(73%)
Potassium
1098mg
(31%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
1491IU
(30%)
Vitamin C
16mg
(18%)
Calcium
466mg
(47%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 885 kcal
% Daily Value*
| Calories | 885kcal | 44% |
| Carbohydrates | 60g | 20% |
| Protein | 37g | 74% |
| Fat | 56g | 86% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 382mg | 127% |
| Sodium | 1763mg | 73% |
| Potassium | 1098mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1491IU | 30% |
| Vitamin C | 16mg | 18% |
| Calcium | 466mg | 47% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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