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
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
- 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
