Cheesy Hash Brown Breakfast Burritos with Sausage and Spinach Recipe
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If you’re craving a breakfast that’s bursting with comforting flavors and wonderfully satisfying textures, you absolutely must try this Cheesy Hash Brown Breakfast Burritos with Sausage and Spinach Recipe. Imagine crispy, golden hash browns teamed with juicy sausage, fluffy scrambled eggs, melted cheddar, and fresh spinach, all wrapped snugly in a warm tortilla. It’s a breakfast that feels indulgent yet balanced, perfect for starting your day on a cheerful and energized note. Whether for a weekend brunch or a busy weekday morning, these burritos will quickly become your go-to breakfast favorite.
Ingredients You’ll Need
Simple, fresh ingredients come together here to create a memorable breakfast. Each item plays a role—from the crispy hash browns that add golden texture, to the savory sausage and aromatic spices that bring depth, while spinach provides a burst of vibrant green and nutrition. This combo truly makes every bite exciting.
- 2 Tbsp butter: For cooking the potatoes and vegetables to a perfect golden crisp.
- 1 tsp butter (divided use): Reserved to softly cook the eggs without sticking or browning too much.
- 1 cup cubed hash brown potatoes (thawed if frozen): The crispy foundation giving delightful texture and flavor.
- 1 small red bell pepper, finely diced: Adds a sweet crunch and a pop of color.
- 1/2 lb mild pork breakfast sausage: Juicy and flavorful, it brings hearty richness.
- 1 tsp dark chili powder: Adds a subtle smoky warmth that enhances the meat and potatoes.
- 1/2 tsp garlic salt or plain salt: Essential seasoning to brighten all the flavors.
- 1/2 tsp onion powder: Adds a mild savory note that blends beautifully with the sausage.
- 1/2 tsp black pepper or cayenne: Choose your heat level for a little background kick.
- 1/2 tsp ground cumin: Brings a warm, earthy undertone that ties the filling together.
- 4 large eggs: Whisked with sour cream for fluffy, creamy scrambled eggs.
- 1 Tbsp sour cream: Keeps the eggs tender and rich.
- 1 1/2 cups shredded cheddar cheese: Melts perfectly, adding gooey, cheesy goodness.
- 1 cup baby spinach leaves: Fresh and slightly crisp, balancing the richness with its mild greenery.
- 4 medium green onions, thinly sliced: Adds a fresh, mild onion bite and a lovely crunch.
- 4 10-inch flour tortillas, warmed: Soft and pliable, perfect for wrapping all the delicious filling.
- 1 Tbsp vegetable oil: Used to lightly brown the burritos to golden perfection.
- Sour cream and salsa (for serving): Optional but highly recommended for a creamy and zesty finish.
How to Make Cheesy Hash Brown Breakfast Burritos with Sausage and Spinach Recipe
Step 1: Cook the Filling
Start by melting 2 tablespoons of butter in a nonstick skillet over medium-high heat. Toss in the cubed hash brown potatoes and diced red bell pepper, cooking them gently until they just begin to soften and take on a golden hue, about 2 to 3 minutes. This step ensures the potatoes get that irresistible crispiness that’s so crucial to this burrito’s texture.
Step 2: Add Sausage and Spices
Next, add the mild pork breakfast sausage to the skillet along with your chili powder, garlic salt, onion powder, black pepper, and cumin. Mix everything together thoroughly and continue cooking over medium-high heat until the sausage loses all its pink color, usually around 5 to 7 minutes. Make sure to drain any excess fat to keep the filling from feeling greasy—every bite should feel rich but balanced.
Step 3: Prepare the Scrambled Eggs
In a small bowl, whisk your eggs together with sour cream until perfectly combined. Add the reserved 1 teaspoon of butter to the skillet, melting it gently before pouring in the egg mixture. Cook over medium heat, carefully folding and lifting portions with a spatula to let uncooked egg flow underneath, yielding creamy, fluffy scrambled eggs in just 2 to 3 minutes.
Step 4: Assemble Your Burritos
Lay out your warm flour tortillas and create layered centers: sprinkle 3/4 cup of shredded cheddar cheese evenly down the middle, then scatter 1/4 cup fresh baby spinach leaves across the cheese. Spoon 1/4 of the hash brown and sausage mixture on top of the spinach, then add 1/4 of the scrambled eggs. Finish each with a sprinkle of green onions and the remaining cheese for extra oozing cheesiness.
Step 5: Roll and Brown
Carefully fold the edges of each tortilla over the filling, overlapping slightly, then roll up tightly from the bottom, sealing the seam underneath. Heat vegetable oil in a clean skillet and brown the burritos on medium-high heat until each side is lightly golden and crisped, starting seam side down to keep them secure. This final step adds irresistible crunch and helps everything meld together.
How to Serve Cheesy Hash Brown Breakfast Burritos with Sausage and Spinach Recipe
Garnishes
For a delightful touch, serve these burritos with dollops of sour cream and fresh salsa on the side. The cool creaminess of sour cream perfectly cuts through the savory richness, while salsa adds a fresh, tangy brightness that wakes up your taste buds. Optionally, sprinkle extra chopped green onions or fresh cilantro for an herbal finish.
Side Dishes
These burritos shine on their own but pair beautifully with a crisp side salad or a bowl of fresh fruit if you want something lighter alongside. Black beans or a scoop of guacamole also make fantastic companions, enhancing the meal’s Mexican-inspired flair while keeping everything balanced.
Creative Ways to Present
Feeling adventurous? Slice the burritos in half diagonally and stack them for a vibrant brunch platter. You could also wrap them tightly in foil and pack as a perfect grab-and-go breakfast for busy mornings or picnics. For a fun twist, serve these inside a cast iron skillet topped with extra cheese and a sprinkle of fresh herbs right at the table.
Make Ahead and Storage
Storing Leftovers
You can easily store leftover burritos in an airtight container in the refrigerator for up to 3 days. Keeping them well wrapped prevents the tortillas from drying out, so your next meal is just as delicious as the first.
Freezing
These burritos freeze beautifully! Individually wrap each burrito in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 2 months, making for a convenient and hearty grab-and-go breakfast anytime.
Reheating
To reheat, unwrap the burrito slightly to expose the seam and microwave on medium power for 1 to 2 minutes, flipping halfway through, or heat in a skillet over medium heat until warmed through and slightly crisped again. This method preserves that lovely texture and cheesy melt.
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage is a leaner alternative and works wonderfully in this recipe. Just be sure to choose a flavorful variety so the burritos still have that satisfying savory depth.
What can I substitute if I don’t have hash browns?
If hash browns aren’t on hand, diced potatoes that have been parboiled until tender can make a great substitute. Just sauté them until golden crisp to keep the texture delightful.
Is it okay to omit the spinach?
Definitely, though the spinach adds a lovely fresh color and a nutritional boost. If you prefer, you can swap it for kale or omit the greens altogether, but adding something green helps balance the richness of the sausage and cheese.
Can I make these burritos vegetarian?
Yes! Replace the sausage with plant-based sausage or sautéed mushrooms seasoned with the same spices. The hash browns, cheese, and eggs keep it hearty and satisfying without meat.
Are these burritos freezer-friendly?
They are! Just wrap them well and freeze individually for up to two months. Reheat straight from frozen for a quick and delicious breakfast treat any time.
Final Thoughts
Once you try this Cheesy Hash Brown Breakfast Burritos with Sausage and Spinach Recipe, it’s hard to go back to boring breakfast routines. The combination of textures and flavors is downright addictive, and the recipe is flexible enough to customize to your preferences. So grab your skillet, warm your tortillas, and dive into this cozy, cheesy breakfast treat that’s sure to brighten every morning.
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Cheesy Hash Brown Breakfast Burritos with Sausage and Spinach Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Breakfast Burritos recipe features a savory blend of sausage, hash browns, sautéed bell peppers, and fluffy scrambled eggs wrapped in warm flour tortillas. Topped with melted cheddar cheese, fresh spinach, and green onions, then lightly pan-fried for a crispy finish, these burritos make a hearty and satisfying breakfast or brunch option.
Ingredients
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
- Prepare the Filling: Melt 2 tablespoons of butter in a 10-inch nonstick skillet over medium-high heat. Add the cubed hash brown potatoes and finely diced red bell pepper. Cook over medium heat for 2-3 minutes until they begin to soften.
- Cook the Sausage Mixture: To the skillet, add the mild pork breakfast sausage along with dark chili powder, garlic salt, onion powder, black pepper (or cayenne), and ground cumin. Mix well to combine all ingredients. Cook over medium-high heat for 5-7 minutes or until the pork is no longer pink. Drain any excess fat from the skillet and transfer the sausage mixture to a plate.
- Scramble the Eggs: In a small bowl, whisk together the 4 large eggs and 1 tablespoon of sour cream until fully combined. Add the reserved 1 teaspoon of butter to the skillet and melt over medium heat. Pour in the egg mixture, and cook gently, lifting portions with a spatula so uncooked eggs flow underneath. Continue cooking for 2-3 minutes or just until the eggs are set but still moist.
- Assemble the Burritos: Lay out each warmed flour tortilla. Divide 3/4 cup of shredded cheddar cheese evenly, sprinkling it down the center of each tortilla. Layer 1/4 cup of baby spinach leaves over the cheese. Spoon 1/4 of the hash brown and sausage mixture on top of the spinach, followed by 1/4 of the scrambled eggs. Top with thinly sliced green onions and sprinkle with the remaining cheddar cheese.
- Roll the Burritos: Fold the edges of each tortilla over the filling, overlapping slightly to enclose the contents. Roll up the tortilla from the bottom upwards, securing the filling inside with the seam side down.
- Pan-Fry the Burritos: Heat 1 tablespoon of vegetable oil in a clean skillet over medium-high heat. Place each rolled burrito seam side down in the skillet and cook until lightly golden and crisp on one side, then turn carefully to brown the other side. This should take approximately 1-2 minutes per side to achieve a golden, crispy exterior.
- Serve: Serve the breakfast burritos immediately with sour cream and salsa on the side for dipping or topping.
Notes
- You can substitute mild pork breakfast sausage with turkey sausage or plant-based sausage for a different dietary preference.
- For extra flavor, consider adding diced onions or jalapeños to the filling.
- Warming the tortillas before assembling helps prevent them from tearing while rolling.
- Adjust the heat level by modifying the amount of cayenne pepper or chili powder to your taste.
- Leftover burritos can be wrapped in foil and refrigerated for up to 2 days; reheat in a skillet or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
