Breakfast Burritos
Breakfast Burritos are perfect for an on-the-go breakfast. Sausage, egg, cheese and hash browns all rolled up in a tortilla!
A FREEZER-FRIENDLY HANDHELD BREAKFAST
I don’t know about you but breakfast seems to be a constant struggle for me and my family. At least during the school year it is. Between trying to get out the door to school and for work, it’s a race. So during the week, I’m really big on foods that can be handheld. It just makes it easier to grab and go.
FREQUENTLY ASKED QUESTIONS:
Flour tortillas filled with cooked breakfast foods like eggs, sausage, cheese, hash browns, bacon or chorizo.
Prepare all the burritos and wrap each one individually in plastic wrap. Then place the wrapped burritos into a freezer-safe bag and seal. Write on each bag the day they were frozen. Burritos can be frozen for up to 3 months.
If you want to serve this as part of a meal, I would suggest serving with fruit and juice. Put out some bowls of sour cream and salsa to serve with the burritos as well.
Breakfast burritos have a good balance of protein and carbohydrates. You can use different types of tortillas like low carb, spinach or sun dried tomato. You can really fill them with anything you like to make these as healthy as you would like.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground sausage
- shredded hash browns
- large eggs
- shredded cheddar cheese
- salt, pepper, garlic powder, to taste
- soft taco-sized tortillas
- salsa and sour cream, for serving
HOW TO MAKE BREAKFAST BURRITOS:
In a large skillet over medium heat, brown and crumble sausage.
Once cooked, set aside sausage to drain and cool on a paper towel-lined plate. Do not drain grease from skillet.
Turn the heat up to medium-high on the same skillet and add the shredded potatoes. Season potatoes with salt, pepper and garlic powder (to taste). Ensure the potatoes cook in a single layer, making sure to press down the potatoes with a spatula. Flip after a few minutes and continue until potatoes are brown and crispy. You may need to add a tablespoon or two of oil to the skillet.
Once browned, set aside the cooked potatoes on a paper towel-lined plate.
Crack the eggs into a large mixing bowl. Add 1/4 cup water and whisk vigorously combined.
Turn skillet down to medium-low. Pour in eggs and season with salt and pepper. Stir and cook eggs slowly until thoroughly cooked.
Set aside scrambled eggs into a bowl or on a plate. Take skillet off heat.
Set up an assembly line of all the ingredients.
Starting with the soft taco, add a layer of sausage, then a layer of shredded potatoes, scrambled eggs and finally finishing with cheddar cheese. Gather in the ends of the burrito and carefully roll up and place burrito seam side down.
Continue with the additional nine burritos.
Once completed, wrap each burrito with plastic wrap.
Then place into a freezer-safe bag. Mark the outside of the bag with the contents and date.
When ready to reheat, remove burrito from freezer bag, unwrap from plastic wrap then place on a microwave-safe plate. Reheat for about 1-2 minutes (until thoroughly warmed). Serve with salsa and sour cream (optional).
CRAVING MORE RECIPES?
Breakfast Burritos
Ingredients
- 1 pound spicy ground sausage
- 1 pound pack shredded hash browns
- 8 large eggs
- 2 cups shredded cheddar cheese
- salt, pepper, garlic powder, to taste
- 1 (10) pack soft taco-sized tortillas
- salsa and sour cream, for serving
Instructions
- In a large skillet over medium heat, brown and crumble sausage.
- Once cooked, set aside sausage to drain and cool on a paper towel-lined plate. Do not drain grease.
- Turn the heat up to medium-high on the same skillet and add the shredded potatoes.
- Season potatoes with salt, pepper and garlic powder (to taste).
- Ensure the potatoes cook in a single layer, making sure to press down the potatoes with a spatula. Flip after a few minutes and continue until potatoes are brown and crispy.
- You may need to add a tablespoon or two of oil to the skillet.
- Once browned, set aside the cooked potatoes on a paper towel-lined plate.
- Crack 8 eggs into a large mixing bowl.
- Add 1/4 cup water and whisk vigorously combined.
- Turn skillet down to medium-low.
- Pour in eggs and season with salt and pepper.
- Stir and cook eggs slowly until thoroughly cooked.
- Set aside scrambled eggs into a bowl or on a plate.
- Take skillet off heat.
- Set up an assembly line of all the ingredients.
- Starting with the soft taco, add a layer of sausage, then a layer of shredded potatoes, scrambled eggs and finally finishing with cheddar cheese.
- Gather in the ends of the burrito and carefully roll up and place burrito seam side down.
- Continue with the additional nine burritos.
- Once completed, wrap each burrito with plastic wrap then place into a freezer-safe bag.
- Mark the outside of the bag with the contents and date.
- When ready to reheat, remove burrito from freezer bag, unwrap from plastic wrap then place on a microwave-safe plate.
- Reheat for about 1-2 minutes (until thoroughly warmed).
Notes
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: August 2016
Updated and republished: January 2021
My husband loves these. I never thought to make a bunch and freeze them. Great idea!!
Thanks! What a great way to start a day
Hi. I would love to try this recipe I am a diabetic and I need to know how many calories per burrito plus how many grams of carbs.
I follow a diabetic diet, but I only count the carbs. I think, for myself, I would leave out the hash browns. The tortilla provides enough carbs, and I don’t really think the hash browns would be missed..
I found the low carb tortillas and they are really good. Walmart carries them.
Sure can Christopher, I would just wrapped them in foil.
Can these be heated in the oven instead of microwave?
Great idea for a easy and quick breakfast! Pinned!
Brenna, thank you for taking the time to comment! I love hearing that!! I hope this is a recipe y'all will make as your own and add your own special touches to!!
Perfect time for posting for! My kids started back at school today and my 16 year old daughter decided overnight oats are not for her! She loves breakfast burritos! Thanks for the reminder!!