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
Scale
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.
