This breakfast burrito recipe is my go-to for busy mornings. It’s hearty, flavorful, and packed with everything I love – eggs, sausage, hash browns, and salsa. I make a batch, freeze them, and always have a hot, filling breakfast ready to go.
Table of Contents
I make them up like this quite a bit, with our without salsa. This last time I made the breakfast burritos with ground beef taco meat (kicked up with extra cayenne and a can of green chilies) and topped each with shredded cheddar cheese (after cooling the mixture and before rolling up). Wrapped individually in foil, I can pull out what we need from the freezer bag and heat in the oven at 350 for 40 minutes.
Why I Love This Recipe
These burritos are filling and freezer-ready in no time. I can knock out a big batch in under 40 minutes and have breakfast prepped for two weeks. They remind me of my sausage and cheese biscuits.
- No mystery ingredients here – just eggs, sausage, hash browns, salsa, and cheese wrapped in a warm tortilla.
- They’re perfect for busy mornings. My husband grabs one from the freezer and reheats it at work – it doesn’t get easier than that.
- They reheat great. A quick spin in the microwave, and they come out hot, melty, and just as good as fresh.
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Key Ingredients and Substitutions
- Flour Tortillas: These will be the base of your breakfast burrito, providing a soft and flexible wrap for all the delicious fillings.
- Salsa: This will add a burst of flavor and a bit of a kick to your breakfast burrito. You can use store-bought or homemade salsa, depending on your preference. If you like things a little spicy, consider adding some diced jalapenos to your egg mixture or using a spicy salsa.
- Shredded Hash Browns: They will add a satisfying crunch and a hearty, potatoey flavor to your burrito, making it a filling breakfast option.
- Sausage: This will bring a savory and slightly spicy flavor to your burrito, and the crumbled texture will mix well with the other ingredients. Swap out the sausage for some crispy bacon or even some diced ham for a different flavor in your breakfast burrito.
- Eggs: The eggs will add a fluffy and creamy texture to your burrito, as well as a boost of protein.
- Milk: Adding milk to your eggs will make them even creamier and fluffier, giving your burrito a more decadently rich filling.
- Shredded Cheese: This will add a gooey, cheesy goodness to your burrito, and it will help to hold all the other ingredients together. You can use any type of cheese you want, such as cheddar or mozzarella, etc.
How to Make Breakfast Burrito Recipe
Preparation
To start, brown the sausage in a skillet and scramble the eggs. Cook the hash browns according to the package directions.
Step 1 – Combine the Ingredients
In a bowl, mix together the cooked sausage, scrambled eggs, hash browns, and salsa. This will be the hearty filling for your breakfast burritos.
Step 2 – Assemble the Burritos
Take a flour tortilla and add a heaping 1/2 cup of the filling mixture and sprinkle with cheese. Roll the tortilla into a burrito shape.
Step 3 – Freeze the Burritos
Place the assembled burritos on a baking sheet and freeze them for at least 2 hours. Once frozen, transfer them to large storage bags and put them back in the freezer.
Step 4 – Reheat the Burritos
When you’re ready to eat, microwave the frozen burritos. This will take about 3 minutes, flipping the burrito halfway through. To keep the burrito moist, wrap it in a paper towel before reheating.
Lynette’s Tip
If you don’t have the time or the freezer space to freeze on a sheet pan, wrap each burrito tightly in plastic wrap before freezing. Place each individually wrapped burrito in a large storage bag and freeze.
Recipe Variations
- Different Meat: Feel free to swap out the sausage for some crispy bacon or even some diced ham for a different flavor in your breakfast burrito.
- Spicy: If you like things a little spicy, consider adding some diced jalapenos to your egg mixture or using a spicy salsa.
- Vegetarian: For a meatless option, simply omit the sausage and add more veggies like bell peppers, onions, and even some spinach to your burrito filling.
Storing and Reheating
- Storing: If you have leftover burritos, you can store them in the refrigerator for up to 4 days.
- Freezing: Freeze burritos on a baking sheet, then transfer to a freezer-safe bag. Keeps well for up to 3 months.
- Reheating: From frozen, microwave 1.5 minutes per side, or bake at 350°F for 30 minutes for a crispier finish.
Make Ahead Instructions
This recipe is great for meal prep. Freeze assembled burritos on a baking sheet for 2 hours, then transfer to a storage bag. When it’s time to serve, simply reheat them in the microwave and they’re ready to enjoy!
Recipe FAQs
You can use any 10-inch tortillas for this recipe. Flour tortillas are the most common choice, but you can also use whole wheat or gluten-free tortillas if you prefer.
More Breakfast Recipes You’ll Enjoy
Breakfast Burrito Recipe
Ingredients
- 16 10 inch tortillas
- 16 oz salsa
- 30 oz shredded hash browns
- 1 pound sausage
- 12 large eggs
- 2 Tablespoons milk
- 8 oz shredded cheese
Instructions
- Heat a large skillet over medium-high heat and brown and fully cook the sausage. Set aside once fully cooked. In a bowl, whip eggs with milk. Scramble eggs in the hot skillet until fully cooked. Set aside. Follow the package directions and cook the hash browns.
- In a large bowl, mix the cooked sausage, eggs, hash browns, and salsa.
- Add a heaping 1/2 cup of mixture to each tortilla. Sprinkle with cheese and roll it into shape.
- Place each rolled burrito on a large baking sheet. Freeze for at least 2 hours. Once fully frozen, move to large storage bags and return to the freezer.
- When ready to enjoy from the freezer, microwave 1.5 minutes per side, or bake at 350°F for 30 minutes for a crispier finish.
Notes
My Favorite Variations:
- Different Meat: Feel free to swap out the sausage for some crispy bacon or even some diced ham for a different flavor in your breakfast burrito.
- Spicy: If you like things a little spicy, consider adding some diced jalapenos to your egg mixture or using a spicy salsa.
- Vegetarian: For a meatless option, simply omit the sausage and add more veggies like bell peppers, onions, and even some spinach to your burrito filling.
This sounds really good and since I really like breakfast burritos I will definitely be trying this. Thank you!
I make them up like this quite a bit, with our without salsa. This last time I made the breakfast burritos with ground beef taco meat (kicked up with extra cayenne and a can of green chilies) and topped each with shredded cheddar cheese (after cooling the mixture and before rolling up). Wrapped individually in foil, I can pull out what we need from the freezer bag and heat in the oven at 350 for 40 minutes.
Yum! I like the idea of the ground beef taco meet. I am going to try that.
When reheating do you thaw first or heat from frozen?
Thaw*
I reheat from frozen at 350 for 40 minutes. No need to thaw.
Hi Heather. You do not need to thaw first. I typically wrap them in a paper towel right out of the freezer and microwave them. They come out delicious!
You have the most impressive online sites
This sounds delicious and I plan to try it! Please don’t take offense, but it might be confusing to your readers that you have burritos listed in your ingredient list. I think what you mean is tortillas. Hope you find this helpful.
Thanks Karen! You’re right. I should have put tortillas. Thanks for catching that!
have you ever done this without hashbrowns? wonder if it would be soggy?
Hi! I have not tried it without hashbrowns, but I can’t see why it wouldn’t work. They might be a bit thin so you could add black beans or rice to stretch it a bit.
I have not made without hashbrowns, but I don’t see why you couldn’t. You could always substitute rice as well.