Breakfast Burrito Recipe

Breakfast Burrito Recipe - Restaurant Style

Preparation: 5 Minutes
Cooking: 17 Minutes
Calories: 380
Servings: 8 Burritos
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)


  • 1/2 teaspoon salt
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 8 eggs
  • 12 ounces (2 cups) frozen shredded hash brown potatoes  
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon pepper
  • 11 ounces (1 package) flour tortillas for burritos (8 tortillas)
  • 4.5 ounces (1 tin) chopped green chilis
  • 6 wholly cooked breakfast sausage links, to be cut in 1/4-inch pieces


Step 1:

Heat 2 tablespoons of oil on medium-high heat, using a 12-inch nonstick skillet. Add your frozen hash brown potatoes in even layers and press down lightly.

 Cook the potatoes for 7 minutes without moving. Sprinkle with the remaining 1 tablespoon oil and turn. Cook it for 6 to 8 minutes or until browned on the two sides and hot all through. Move to medium bowl; cover with foil to remain warm. Wipe the skillet out.

Step 2

Beat the green chilis, eggs, pepper, and salt in a big bowl until well blended. Cook the sausage for 2 to 3 minutes in the same skillet over medium-high heat, stirring it repeatedly until browned. Stir in the egg mixture and cook for 2 to 3 minutes, stirring intermittently, until scrambled.

Step 3

 Assemble burritos, spoon line the hash browns down the center of each tortilla, making sure you top each of them with egg and cheese mixture.

Step 4

Roll each tortilla up tightly to secure filling.

Your breakfast burritos for eight servings are ready. You can serve them right away, or freeze.

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)