Description
Start your day right with these hearty Breakfast Burritos filled with scrambled eggs, hash browns, and savory sausage, all wrapped in a warm tortilla. Perfect for a filling breakfast or brunch!
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
- Filling: Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium-high heat. Add potatoes and bell pepper. Cook over medium heat for 2-3 minutes or until beginning to soften.
- To the skillet, add sausage, chili powder, garlic salt, onion powder, black pepper, and cumin. Mix well to combine. Cook over medium-high heat for 5-7 minutes or until pork is no longer pink. Drain excess fat from the skillet and remove to a plate.
- Eggs: In a small bowl, whisk eggs and sour cream together until fully combined. Add reserved 1 teaspoon butter to the skillet. Add egg mixture; cooking over medium heat, gently lifting portions with a spatula so uncooked portions flow underneath. Cook for 2-3 minutes or just until eggs are set.
- Assemble: Divide 3/4 cup of cheddar cheese, sprinkling down the center of each of the 4 tortillas, then arrange 1/4 cup spinach leaves over the cheese. Spoon 1/4 of the hash brown-sausage mixture over spinach. Next, add 1/4 scrambled eggs. Top with green onions, sprinkling each with the remaining cheese.
- Fold edges over filling, overlapping slightly. Roll up tortilla from the bottom to enclose filling, ending seam side down.
- Heat vegetable oil in a clean skillet. Brown tortillas over medium-high heat just until lightly golden on both sides, turning for even browning (start seam side down).
- Serve immediately with salsa and sour cream, if desired.
Notes
- You can customize the fillings with additional vegetables like mushrooms or tomatoes.
- For extra flavor, try adding some hot sauce to the egg mixture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 1g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg