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Breakfast Burritos


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  • Author: khaoula belabess
  • Total Time: 25 minutes
  • Yield: 4 Serving 1x
  • Diet: Gluten Free

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