If you’re on the hunt for The Only Breakfast Burrito Recipe You Need Recipe, you’re in the right place! This hearty, flavor-packed breakfast burrito will change the way you think about mornings—with crispy bacon, fluffy eggs, melty cheese, and perfectly golden hash browns all wrapped into one delicious bite. Trust me, once you try it, you’ll never want to go back to anything less.
Why You Should Make This Recipe
Unbeatable flavor combination: Layers of savory sausage, bacon, cream cheese, and sharp cheddar melt together for a harmonious taste explosion.
Perfect texture balance: Crispy hash browns meet tender slow-cooked eggs and gooey cheese for mouthwatering contrast.
Make-ahead friendly: These burritos can be wrapped, refrigerated, or frozen for busy mornings on-the-go.
Customizable and crowd-pleasing: Whether you like it spicy, mild, loaded with extras, or simple, this recipe adapts to your breakfast cravings.
Ingredients & Substitutions
The key to the magic in The Only Breakfast Burrito Recipe You Need Recipe lies in its thoughtfully chosen ingredients. Each one plays a vital role: from the richness of bacon grease enhancing the hash browns to the cream cheese folding into soft scrambled eggs, achieving a luxurious texture. Don’t worry if you need to swap a few elements — flexibility is part of the fun here.
- Bacon: Use thin-sliced for extra crispness; cooking it in the oven keeps it perfectly crunchy without the mess.
- Breakfast Sausage: Bulk sausage adds bold flavor and a satisfying meaty base; feel free to substitute with turkey or plant-based sausage.
- Cheddar Cheese: Freshly shredded cheddar melts beautifully, acting as the glue that holds everything together.
- Frozen Shredded Hash Browns: No need to thaw—just crisp them up straight from frozen for the best texture.
- Cream Cheese: Adds creaminess to the eggs for a luscious, tender bite anyone will love.
- Green Onions: These bring a fresh zing that brightens the rich flavors.
- Flour Tortillas: Large (10-inch) burrito-sized are essential to hold all the goodness without bursting.
How to Make The Only Breakfast Burrito Recipe You Need Recipe
Step 1: Bake Your Bacon to Crispy Perfection
Baking bacon in the oven is a game changer. Lay out your thin slices in a single layer on baking sheets and bake at 400°F for 10-18 minutes until beautifully crisp. This method frees you from stovetop splatters and cooks lots of bacon evenly. Once cool, chop into perfect bite-sized pieces and save the bacon grease for later—it’s liquid gold for your hash browns!
Step 2: Brown the Breakfast Sausage
Cook the bulk sausage over medium-high heat, breaking it up as it sizzles and browns. If you’re a fan of those irresistible crispy edges, try piling most of the sausage to one side and carefully crisping individual bits in a thin layer—then swap and repeat. Crispy little nuggets of sausage are a pure joy inside your burrito.
Step 3: Crisp Up the Hash Browns
Heat a heavy skillet and add a combo of bacon grease and butter to coat the pan. Without thawing, add frozen shredded hash browns, packing them firmly into a pancake shape using the back of a measuring cup. Season generously with salt and pepper. Let them cook undisturbed until golden and crispy on one side before flipping carefully. Repeat in batches until all your potatoes reach perfect crispness and then set aside to cool.
Step 4: Make the Silky Scrambled Eggs
Whisk your eggs vigorously with seasoning salt, black pepper, and onion powder until bubbly and frothy—that extra air makes for wonderfully tender eggs. Slowly cook in butter over low heat, scraping gently so the curds stay soft. When the eggs are nearly set but still gloriously wet, fold in cream cheese chunks and chopped green onions. This step is what makes these eggs the heart and soul of your The Only Breakfast Burrito Recipe You Need Recipe.
Step 5: Assemble and Roll Your Burritos
Warm your flour tortillas until soft and pliable. To battle sogginess, sprinkle cheese over the tortilla and microwave briefly to create a melty barrier. Layer hash browns, eggs, chopped bacon, sausage, and more cheese right down the center of the tortilla. Add any extras like avocado slices or salsa if eating immediately. Fold the ends first, then roll snugly into an envelope-shaped burrito—don’t be afraid to tuck tightly so every bite holds together perfectly.
How to Serve The Only Breakfast Burrito Recipe You Need Recipe
Garnishes
Never underestimate the power of garnishes! A generous dollop of spicy chipotle mayo adds a creamy kick, while fresh cilantro brings brightness. Sliced avocado or a scoop of guacamole adds richness and a cool contrast. For a fresh, tangy touch, drizzle restaurant-style salsa or pico de gallo over the top for a burst of flavor with every bite.
Side Dishes
Pair this burrito with light sides like a crisp green salad or some fresh fruit to balance the hearty main. If you want to keep the comfort theme going, try some roasted potatoes or a small bowl of black beans on the side. A refreshing cup of orange juice or a hot cup of coffee will complete this perfect breakfast experience.
Creative Ways to Present
Thinking beyond the classic wrap? Cut your burritos in half diagonally and serve with dipping bowls of salsa, chipotle mayo, and sour cream for a fun, shareable platter. Layer everything in a skillet for a breakfast burrito casserole, or scramble up the filling and serve it in breakfast bowls for an open-faced twist that’s just as satisfying.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly in foil or plastic wrap and store them in the fridge for up to 12 hours. This makes it easy to grab a ready-to-warm burrito in the morning—perfect for those hectic days when time isn’t on your side.
Freezing
Freeze your wrapped burritos in gallon-sized ziplock bags for up to 3 months. This not only preserves flavor and texture but also gives you a quick and delicious breakfast option anytime—simply pop one out the night before to thaw in the fridge or freeze for long-term convenience.
Reheating
For frozen burritos, unwrap all foil and microwave wrapped in a paper towel for 3-5 minutes on defrost or medium power, flipping halfway to heat evenly. The oven method works great too: bake foil-wrapped burritos at 350°F for 45-55 minutes until thoroughly warmed. Avoid overheating to keep the tortilla soft and the eggs tender.
FAQs
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Can I make The Only Breakfast Burrito Recipe You Need Recipe vegetarian?
Absolutely! Swap out the sausage and bacon for plant-based alternatives or simply load up on extra veggies like sautéed peppers, onions, mushrooms, and black beans. The cheese and eggs will still provide plenty of hearty flavor and creaminess to satisfy.
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How do I keep the burrito from getting soggy?
One great trick is melting a little cheese directly on the tortilla before adding fillings; this acts as a barrier that keeps moisture from seeping through. Also, slow-cooked eggs with cream cheese maintain a soft texture without excess liquid, helping to prevent sogginess over time.
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Can I prepare all the components the night before?
Yes! You can cook the bacon, sausage, hash browns, and eggs ahead and keep them refrigerated. Assemble your burritos in the morning or whenever you’re ready to eat. This makes mornings much smoother if you have a busy schedule.
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What type of cheese works best for this breakfast burrito?
Sharp cheddar is the classic choice because it melts beautifully and provides a tangy richness that complements the savory meats and eggs. Freshly shredding the cheese yourself creates a better melt and helps hold the filling together.
Final Thoughts
I hope you’re as excited as I am to dive into The Only Breakfast Burrito Recipe You Need Recipe. It’s the kind of recipe that turns an ordinary morning into a little celebration of flavors and textures—plus it’s easy to customize, make ahead, and share. So go ahead, roll up your sleeves, gather your ingredients, and treat yourself to a breakfast burrito that’s lovingly crafted and wildly satisfying. Your breakfast game just leveled up!
Print
The Only Breakfast Burrito Recipe You Need Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 15 burritos 1x
- Category: Breakfast
- Method: Baking, Frying, Stovetop
- Cuisine: American
Description
This hearty breakfast burrito recipe combines crispy bacon, savory sausage, fluffy scrambled eggs with cream cheese, golden crispy hash browns, and melted cheddar cheese, all wrapped in warm flour tortillas. Perfect for a make-ahead breakfast that reheats beautifully, this burrito is packed with layers of flavor and texture and served with optional toppings like chipotle mayo, avocado, and salsa.
Ingredients
Meats
- 1 1/2 pounds thin-sliced bacon
- 1 pound bulk breakfast sausage
Cheese & Dairy
- 1 1/4 pounds shredded cheddar cheese (preferably shredded at home)
- 4 ounces cream cheese, chopped into chunks
- 3/4 cup butter (1/2 cup for hash browns + 1/4 cup for eggs)
Vegetables & Other
- 30 ounces frozen shredded hash browns
- 1/2 cup green onions, chopped
- 15 large eggs
- 15 (10-inch) flour tortillas, warmed
Seasonings & Fats
- 1/3 cup bacon grease (from cooked bacon)
- Generous kosher salt (for hash browns and seasoning)
- Black pepper (for hash browns and seasoning)
- 1 1/4 teaspoons Lawry’s Seasoning Salt or kosher salt (for eggs)
- 1 teaspoon black pepper (for eggs)
- 1 teaspoon onion powder (for eggs)
To Serve (Optional)
- Chipotle Mayo (recipe linked)
- Avocado, sliced
- Restaurant style salsa (homemade or store-bought)
- Cilantro (optional)
Instructions
- Bake the bacon: Preheat your oven to 400°F. Arrange 1 1/2 pounds of thin-sliced bacon on baking sheets in a single layer. Bake for 10-18 minutes until very crisp. Remove and let cool on paper towels, then chop into bite-sized pieces. Save the bacon grease for later use.
- Brown the sausage: In a large skillet over medium-high heat, cook 1 pound of bulk breakfast sausage for 5-8 minutes, breaking it apart. For extra crispy bits, carefully spread sausage thinly in the pan for a few minutes until browned, repeating with remaining sausage.
- Shred the cheddar cheese: Shred the cheese by hand or food processor for best melting. Avoid pre-shredded cheese if possible.
- Cook the hash browns: Heat a large 12-inch skillet over medium-high heat. Add 2 tablespoons bacon grease and 2 tablespoons butter, swirling to coat the pan. Without thawing, add about 2 cups frozen shredded hash browns, pressing them down firmly with the back of a measuring cup to form a patty. Season generously with kosher salt and black pepper. Cook undisturbed until edges brown, adding butter if edges dry out. Flip the hash browns gently like a pancake and cook the other side until crisp, adding more butter or grease if needed. Repeat in batches until all 30 ounces are cooked. Let cool.
- Prepare the eggs: In a large bowl, whisk 15 eggs with 1 1/4 teaspoons seasoning salt, 1 teaspoon black pepper, and 1 teaspoon onion powder until frothy and bubbly. Heat a clean 12-inch skillet over medium-high heat for about 2 minutes. Add 1/4 cup butter and let melt without browning. Pour eggs in all at once, then immediately reduce heat to low. Cook slowly, scraping constantly with a silicone spatula to gently fold eggs, preventing sticking. When eggs begin to set but still have some wetness, add 4 ounces chopped cream cheese and continue cooking until cream cheese melts and eggs are barely set but not dry. Remove from heat and stir in 1/2 cup chopped green onions.
- Warm the tortillas: Heat tortillas wrapped in a damp paper towel in the microwave for about 20-30 seconds to make them pliable and prevent cracking while folding.
- Assemble the burritos: Arrange tortillas, cheese, hash browns, eggs, chopped bacon, and sausage for an assembly line. Optionally, spread 3-4 tablespoons of cheddar cheese evenly on a tortilla and microwave 20-30 seconds to slightly melt the cheese as a moisture barrier. Then layer hash browns down the center, followed by eggs, bacon, and sausage. Add avocado, cilantro, chipotle mayo, and salsa if serving immediately.
- Fold the burrito: Fold both ends of the tortilla in over the filling, then fold one side over and roll tightly to encase all fillings. Use the photos for guidance if needed.
- Garnish and serve: Serve burritos with chipotle mayo, salsa, avocado slices, or guacamole for an enhanced flavor experience. Alternative toppings include garlic aioli with chili powder or pico de gallo with sour cream.
- Wrap for storage: If not serving right away, wrap each burrito tightly in 12-inch squares of aluminum foil. Fold foil edges over ends and roll snugly, labeling if desired.
- Storage and reheating: Refrigerate wrapped burritos in ziplock bags if consuming within 12 hours; reheat in the microwave 1-2 minutes or oven at 350°F for 8-10 minutes. For longer storage, freeze burritos for up to 3 months in foil inside gallon ziplocks. To reheat from frozen: microwave unwrapped on defrost setting 3-5 minutes, flipping and checking frequently, or bake wrapped in foil at 350°F for 45-55 minutes until heated through.
Notes
- Cooking bacon in the oven at 400°F is more efficient and yields crispier slices compared to stovetop methods.
- Keeping bacon grease adds rich flavor and helps achieve crispy hash browns.
- Slow-cooked scrambled eggs with cream cheese ensure tender, creamy eggs that won’t become rubbery when reheated inside burritos.
- Pressing hash browns firmly into patties and flipping them like pancakes creates crispy edges and texture contrast.
- Warming tortillas with a damp paper towel prevents tears during folding.
- Melting cheese on the tortilla before adding fillings acts as a moisture barrier to prevent sogginess.
- These burritos freeze and reheat exceptionally well, making them ideal for meal prep and busy mornings.
- Garnishes like chipotle mayo, avocado, and salsa elevate the flavor but are optional.
- For best results, use freshly shredded cheese rather than pre-shredded varieties to ensure optimal melting.
