This easy-to-make Homemade Breakfast Burrito with potato hash brown and diced jalapenos is what my daily breakfast dreams are made of! Perfectly cooked eggs, sausage, and lots of cheese, it's everything you want, rolled up in a giant ol' tortilla.
Ingredients
Just a few pantry staples are all you need to whip up this delicious recipe. Give or take some sausage patties or bacon, you really can use either, or leave them out depending on your preferences. The hot sauce and jalapenos can also be left out if you don't like a lot of spice.
I used pickled jalapenos because I almost always have some in the fridge. But you could use fresh if you like or leave them out. Swapping them for bell peppers for freshness and crunch is also a good idea.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
When it comes to breakfast, it must be easy. So do a little prep before cooking and it will all come together in seconds.
I start by cooking my sausage or bacon, in any form you like really, and my hash brown while those are cooking too. Then whip up the eggs in a bowl, and cook them in the same pan you cooked the sausage in, just wipe the fat from them out before cooking the eggs.
Then when everything is ready it is time to assemble. Warm the tortilla with the cheese on it so it begins to melt. Then add in hash brown, eggs, more chees if you LOVE it, sausage, and roll it all up. Slice it in half if you are eating right away and enjoy!
I gotta have a few extra hash browns on the side, and you have the most perfect breakfast burrito in just a couple of minutes.
Notes & Tips
For quickness and fewer dishes, fry up the sausage, either patties, or ground, whatever you prefer, or bacon if you'd rather. Then in the same pan, wipe out the fat from the meat and scramble the eggs in it. This goes so quickly I even warm my tortilla first with the cheese on it, then set it in the microwave to stay warm till everything else is ready.
Toss the hash browns in the air-fryer, or deep fryer, whichever you like best. Or in the oven or toaster oven, before you do anything else, they take the longest to cook and crisp. I prefer to use what is called potato crowns when you look for them in the grocery store.
These Homemade Breakfast Burritos hold up really well to being frozen and reheated if you would like to meal prep them and save them for a quick weekly routine. Just place them in a zip-top bag or wrap them super tight in parchment paper. Microwave wrapped in a paper towel for 1.5-2 minutes, turning over halfway until warmed through.
If wrapped in parchment the burritos will only keep for about a week in the freeze. In a zip-top bag, they will keep for about a month.
Cook the eggs on low to medium-low heat. You don't want to over-cook them and dry them out, especially if you plan on freezing and rewarming later. Keep them soft for a nicer eating experience.
Substitutions
I used pickled jalapenos because I almost always have some in the fridge. But you could use fresh if you like or leave them out. Swapping them for bell peppers for freshness and crunch is also a good idea.
If you don't like it spicy, omit the jalapenos and hot sauce. You can always serve them on the side and those who do like it can add them on.
If you can't find the potato crowns, I suggest using mini tater tots. You can use regular tater tots too, they just take up a lot of room in the tortilla.
Feel free to use any meat you like, or leave it out. This works great with anything, chicken, bacon, or even ground sausage.
If you need to make this dairy-free, leave out the butter and swap it for olive oil. Swap the cheese for your favorite dairy-free alternative.
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📖 Recipe
Homemade Breakfast Burrito
This easy-to-make Homemade Breakfast Burrito with potato hash brown and diced jalapenos is what my daily breakfast dreams are made of!
Ingredients
- 10 ounces Golden Crispy Crowns Hash Browns or Mini Tater Tots, fried, air-fried, or baked
- 1 pound Pork Breakfast Sausage, crumbled or crisped - or your favorite sausage of any kind, fully cooked
- 6 large Eggs, Scrambled
- Kosher Salt, to taste
- Fresh Cracked Black Pepper, to taste
- 2 tablespoons Heavy Cream
- 4-6 dashes of Hot Sauce
- 1 ½ tablespoons Unsalted Butter
- ¼ cup pickled Jalapeños, diced
- 3 Burrito Tortillas, warmed
- 4 ounces Cheddar Cheese, slices or shreds
- Salsa or Hot Sauce, for serving if desired
Instructions
- Preheat the fryer, air-fryer, or oven, and cook the hash browns till crisp. Use any of your desired method, I deep fry mine.
- In a large 12-inch skillet, cook the sausage over medium heat until browned. Remove from the pan and reserve until needed.
- While the sausage and hash browns cook, whip the eggs, salt, pepper, cream, and hot sauce together in a bowl until a cohesive mixture is attained.
- Using a paper towel, remove most of the fat from the sausage from the pan.
- Melt the butter in the same pan over medium-low heat and add the egg mixture. Stir with a silicone spatula until the eggs are a nicely scrambled and soft set. Stir in the diced jalapeños.
- Warm the tortillas in a separate skillet or griddle.
- To assemble a burrito, place a warm tortilla on the work surface, line it with cheddar cheese, then top with the hash brown, eggs, and sausage. Fold and roll to form a burrito pocket.
- Slice in half and serve immediately.
Notes
Notes & Tips
For quickness and fewer dishes, fry up the sausage, either patties, or ground, whatever you prefer, or bacon if you'd rather. Then in the same pan, wipe out the fat from the meat and scramble the eggs in it. This goes so quickly I even warm my tortilla first with the cheese on it, then set it in the microwave to stay warm till everything else is ready.
Toss the hash browns in the air-fryer, or deep fryer, whichever you like best. Or in the oven or toaster oven, before you do anything else, they take the longest to cook and crisp. I prefer to use what is called potato crowns when you look for them in the grocery store.
These Homemade Breakfast Burritos hold up really well to being frozen and reheated if you would like to meal prep them and save them for a quick weekly routine. Just place them in a zip-top bag or wrap them super tight in parchment paper. Microwave wrapped in a paper towel for 1.5-2 minutes, turning over halfway until warmed through.
If wrapped in parchment the burritos will only keep for about a week in the freeze. In a zip-top bag, they will keep for about a month.
Cook the eggs on low to medium-low heat. You don't want to over-cook them and dry them out, especially if you plan on freezing and rewarming later. Keep them soft for a nicer eating experience.
Substitutions
I used pickled jalapenos because I almost always have some in the fridge. But you could use fresh if you like or leave them out. Swapping them for bell peppers for freshness and crunch is also a good idea.
If you don't like it spicy, omit the jalapenos and hot sauce. You can always serve them on the side and those who do like it can add them on.
If you can't find the potato crowns, I suggest using mini tater tots. You can use regular tater tots too, they just take up a lot of room in the tortilla.
Feel free to use any meat you like, or leave it out. This works great with anything, chicken, bacon, or even ground sausage.
If you need to make this dairy-free, leave out the butter and swap it for olive oil. Swap the cheese for your favorite dairy-free alternative.
Recommended Products
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 880Total Fat: 57gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 287mgSodium: 2018mgCarbohydrates: 56gFiber: 7gSugar: 5gProtein: 37g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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