Name: Breakfast Burritos
Prep time: 10 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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; 4 large eggs; 1 Tbsp sour cream; 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

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These loaded Breakfast Burritos are certain to kick start your day. They're stuffed with breakfast sausage, scrambled eggs, hash browns and fresh baby spinach all held together with cheddar cheese. Serve them with sour cream and a side of salsa for a spectacular breakfast at home or on the run.

Easy Breakfast Burritos Recipe

These burritos are stuffed with all of our favorite breakfast flavors. How do you make Breakfast Burritos? First, start by cooking together red bell pepper with hash brown potatoes. After they begin to soften, add pork breakfast sausage and cook until no pink remains. Remove this from the skillet, then add butter and scramble the eggs seasoning per the amounts in the recipe. To assembled the burritos, lay the flour tortillas on a flat surface then place cheese and spinach leaves down the middle. Top with the hash brown-sausage mixture and scrambled eggs. Top it with more cheese to hold it all together. Roll the burritos, folding the sides in ending seam side down. At this point, they're ready to brown on both sides in a skillet. Serve them with a side of sour cream and salsa and enjoy!

How to Make the Best Breakfast Burritos Recipe

Ingredients you'll need to make homemade Breakfast Burritos: Pork breakfast sausage, 10 inch tortillas, cubed hash brown potatoes, red bell pepper, baby spinach, large eggs, sour cream, shredded cheddar cheese, butter, vegetable oil, chili powder, cumin, black pepper, garlic salt, onion powder, green onions and salsa and sour cream for serving.
Kitchen tools you'll need: A large skillet, measuring cups and spoons, cheese grater, large spoon or rubber spatula for stirring, sharp knife and cutting board.
You could make these burritos using chorizo sausage in place of breakfast sausage for added spice.
You can lighten up these burritos using low carb tortillas, low fat cheese, egg whites, turkey or chicken sausage, light butter and sour cream. You may also opt to spray them with cooking spray in place of oil to brown in the skillet.
You could also adapt using pepper jack cheese for more heat.
You could swap out the spinach for cubed or sliced avocado, if desired.
To make Air Fried Breakfast Burritos: Spray the assembled burritos on all sides with cooking spray or an oil spritzer. Place seam side down in the basket of an air and cook at 360°F for 4-6 minutes, checking halfway through and turning, if needed. (If frozen cook for 10-12 minutes or until heated through.)
These breakfast burritos could be made and assembled in advance then wrapped in plastic wrap and frozen for future meals. When doing so, omit the fresh spinach and skip browning in a skillet until just before serving.
To reheat from frozen, thaw in the refrigerator then pop into a pan drizzled with vegetable oil and brown on both sides and until heated through.
Store in an airtight container in the refrigerator for up to 3 days.Reheat in single servings in the microwave or in a skillet drizzled lightly with oil.
If you'd like to freeze these burritos you can! When doing so, omit the fresh spinach.

More Easy Breakfast Recipes to Make

Breakfast Bagel Sandwich is piled high with fried eggs and bacon.
Dijon Sausage Breakfast Pastries turns canned biscuit dough into an irresistible treat.
Easy Egg Muffins made in a cupcake pan.
Make french toast for everyone at one time with this recipe for Sheet Pan French Toast.
Canadian Bacon Egg Cups are sure to become a family favorite.
Sausage and Egg Turnovers are made using refrigerated pie crusts for breakfast on the run.
Apple Cinnamon Baked Oatmeal Cups are a kid favorite.
Breakfast Empanadas from Handle the Heat.

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Breakfast Burritos

Prep Time10 mins

Cook Time15 mins

Total Time20 mins

Course: Breakfast

Cuisine: American, Mexican Inspired

Keyword: breakfast-burritos-recipe, easy-breakfast-burritos

Servings: 4 servings

Calories: 448kcal

Ingredients

2 tablespoon butter, plus 1 teaspoon divided use
1 cup cubed hash brown potatoes (if frozen thawed)
1 small red bell pepper seeded and finely diced
½ lb mild pork breakfast sausage
1 teaspoon dark chili powder
½ teaspoon garlic salt or plain salt
½ teaspoon onion powder
½ teaspoon black pepper or cayenne (adjust amount to taste)
½ teaspoon ground cumin
4 large eggs
1 tablespoon sour cream
1 ½ 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 tablespoon vegetable oil
sour cream and salsa for serving

Instructions

To make the filling: Melt 2 tablespoons butter in 10-inch nonstick skillet over medium high heat. Add potatoes and bell pepper. Cook over medium heat 2-3 minutes or just 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 skillet. Remove to a plate.
To make the eggs: In a small bowl, whisk eggs and sour cream together until fully combined. Add reserved 1 teaspoon butter to skillet. Add egg mixture; cooking over medium heat, gently lifting portions with spatula so uncooked portion flows underneath. Cook for 2-3 minutes or just until eggs are set.
To assemble: Divide ¾ cup of cheddar cheese sprinkling down the center of each of the 4 tortillas then arrange ¼ cup spinach leaves over cheese. Spoon ¼ of hash brown-sausage mixture over spinach. Next, add ¼ scrambled eggs. Top with green onions sprinkling each with remaining cheese.
Fold edges over filling, overlapping slightly. Roll up tortilla from 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, turn for even browning. (Start seam side down.)
Serve immediately with salsa and sour cream, if desired.

Notes

You can lighten up these burritos using low carb tortillas, low fat cheese, egg whites, turkey or chicken sausage, light butter and sour cream.
You may also opt to spray them with cooking spray in place of oil to brown in the skillet.
To make Air Fried Breakfast Burritos: Spray the assembled burritos on all sides with cooking spray or an oil spritzer. Place seam side down in the basket of an air and cook at 360°F for 4-6 minutes, checking halfway through and turning, if needed. (If frozen cook for 10-12 minutes or until heated through.)

Nutrition

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