Description
Start your day with a hearty and delicious Breakfast Burrito. This satisfying meal combines savory breakfast sausage, crispy hash browns, fluffy scrambled eggs, melted cheddar cheese, creamy avocado, and fresh cilantro, all wrapped in a warm flour tortilla. Perfect for a quick breakfast or brunch, these burritos can be customized to your liking and even frozen for later enjoyment.
Ingredients
Units
Scale
- 1/2 pound breakfast sausage (227g), casings removed if needed
- 2 cups frozen shredded hash browns (170g)
- 6 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 4 10-inch burrito-size flour tortillas (284g)
- 1 1/3 cups shredded cheddar cheese (150g)
- 1 avocado (160g), sliced
- 2 tablespoons chopped cilantro
- Sour cream, for serving
- Salsa, for serving
Instructions
- Cook the sausage: Heat a large, nonstick skillet over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon. Cook for about 5 minutes, until browned and no pink remains. Remove the sausage with a slotted spoon and place on a paper-towel lined plate, leaving the drippings in the skillet.
- Prepare the hash browns: Add the hash browns to the same skillet and spread in an even layer. Cook over medium-high heat for about 2 minutes without stirring, until browned on the bottom. Stir and cook for about 2 more minutes, until evenly browned. Remove from heat and transfer to a plate.
- Scramble the eggs: In a medium bowl, whisk together the eggs, salt, and pepper. Melt the butter in the same skillet over medium heat. Pour in the eggs and scramble with a rubber spatula for 2 to 3 minutes, until just cooked through. Transfer to a plate.
- Assemble the burritos: Wrap the tortillas in a damp paper towel and microwave for 30 seconds until soft. Lay them side-by-side on a large work surface. Divide the sausage, hash browns, eggs, cheese, avocado, and cilantro evenly among the tortillas. Fold in the sides and roll, tucking in the edges as you go.
- Optional: Brown the burritos: Heat a nonstick skillet over medium heat. Place the burritos seam-side down and cook for about 2 minutes, until golden brown. Flip and cook for another 2 minutes. Serve warm with sour cream and salsa.
Notes
- Whisk the eggs just before cooking to prevent them from turning gray due to the pepper.
- Warming the tortillas is crucial to prevent splitting during rolling.
- Toasting the burritos adds a nice texture contrast and helps them stay wrapped, especially if freezing for later.
- These burritos can be frozen for up to 3 months. Wrap individually in foil and reheat in the oven or microwave.
Nutrition
- Serving Size: 1 burrito
- Calories: 750kcal
- Sugar: 3g
- Sodium: 1200mg
- Fat: 48g
- Saturated Fat: 18g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 370mg
