I have absolutely fallen in love with Breakfast Burritos. Tortilla shells stuffed with all of your favorite breakfast items and then wrapped and grilled to make a complete breakfast, all in a matter of minutes.
Although you can eat the burritos with a fork and knife, you can also easily make it a hand held meal when you need to eat breakfast on the go. It is the perfect recipe for those busy mornings!
In fact, when I make these for breakfast, I will often make a few extra so that I can store them in the freezer. And on those crazy mornings when I need to be out of the house in minutes, I simply grab a burrito from the freezer and reheat it for a quick and easy meal.
And because they are made into individual burritos it is easy to customize each one with various ingredients. For instance, you can make one a vegetarian burrito and the other a meat lover’s burrito filled with sausage, ham, bacon and chorizo.
Just be sure to label each one when you go to freeze them! Because once they are wrapped, it will be impossible to tell what is inside!
Below I have listed the some basic breakfast ingredients that I most often when making this recipe. However, feel free to add or substitute your favorite breakfast items to make it to your liking.
- Extra virgin olive oil
- Frozen shredded hash brown potatoes
- Black pepper
- Fully cooked breakfast sausage links or sausage crumbles
- 8-10 inch flour tortillas
- Shredded Mexican cheese blend
To start making the breakfast burritos heat the oil In medium size nonstick skillet, over medium-high heat. Once the oil is hot add the frozen hash brown potatoes in the bottom of the pan, in an even layer.
Using the back of a spatula, push the tops of the hash browns down lightly so that they somewhat stick together. Cover and cook the potatoes 7 minutes without turning.
Then remove the lid, flip and cook for an additional 6 minutes. You want the hash browns to be browned on both sides and hot throughout.
Once the potatoes are cooked, transfer them to a small bowl. Then cover the bowl with a clean towel or aluminum foil to keep them warm.
In the same skillet over medium-high heat, cook the cut pieces of sausage for 2 to 3 minutes, stirring frequently, until browned.
While the sausage is cooking, whisk together the eggs, salt and pepper until well blended. When the sausage is browned and warmed, turn the heat down to medium-low.
Then stir the egg mixture into the pan with the sausage. Cook for 2 to 3 minutes until the eggs are scrambled and just cooked through. Remove the skillet from the heat.
Build The Burrito
Place the tortillas on a microwave safe plate and heat 10 seconds. This will help the tortilla shells to become more pliable, decreasing the risk of tearing as you form your breakfast burritos.
Remove the tortillas from the microwave and separate them and place them on two different plates. Evenly divide the cheese and sprinkle it down the center of each warm tortilla shell.
Then divide the hash browns in half and place on top of the cheese. Finally, add the egg and sausage mixture on top of the hash browns.
Roll up each tortilla by folding one side over the mixture, and then tuck each side in towards the center. Continue rolling until you have formed a burrito.
Grill The Breakfast Burritos
Although not absolutely necessary, I like to grill the burritos in the skillet after they have been stuffed and formed. Not only does this help the tortilla shell stay in tact, it also ensures that the filling inside remains hot and the cheese melts.
To do this, place each burrito, seam side down into the skillet set over medium-high heat. If you are not using a non-stick skillet, use non-stick cooking spray in the bottom of the pan.
Once the tortilla has turned light brown in color, use a spatula to carefully flip the burrito to the other side. Once the second side turns light brown, remove it from the skillet and place them on each plate.
If you have a panini press, you could also use that as well to grill the outside of the tortillas. However, I find that using a skillet is much easier and you don’t have anything extra to clean!
Serve immediately, or freeze as directed below.
To freeze, let the burritos cool completely and wrap each one individually in foil. Place the wrapped breakfast burritos in a single layer and label the bag. Remove as much air as possible, and place in freezer for up to 1 month.
*If you have used various ingredients in each burrito, be sure to not only label the bag, but the burrito itself. I use freezer tape and a permanent marker to label each one or place them in two different freezer bags to decrease any chance of confusion when reheating.
When you want to reheat the frozen burritos, remove the burritos from the foil and place a lightly damp paper towel around the tortilla.
Then heat each one in the microwave on High power for 2 1/2 – 3 minutes depending on the strength of your microwave. Let sit for a few minutes before serving.
Other Delicious Breakfast Recipes
- Keto Egg Muffins
- Biscuit Breakfast Casserole
- French Toast Sausage Roll Ups
- French Toast Roll Ups
- Egg In A Hole
- Hash Brown Egg Nests
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- 1 tablespoons vegetable oil
- 1 cups frozen shredded hash brown potatoes (from 30-oz bag)
- 2 eggs
- 1 ounce can chopped green chiles
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 fully cooked breakfast sausage links, cut in 1/4-inch pieces
- 2 8-10 inch flour tortillas
- 1/2 cup shredded Mexican cheese blend
- In medium size nonstick skillet, heat the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cover and cook potatoes 7 minutes without turning. Remove lid, flip and cook 6- minutes longer or until browned on both sides and hot throughout. Transfer the hash browns to a small bowl; cover bowl with a clean towel or foil to keep warm.
- In same skillet over medium-high heat, cook cut sausage 2 to 3 minutes, stirring frequently, until browned. While the sausage is cooking, whisk together the eggs, green chiles, salt and pepper until well blended. Stir the egg mixture into the pan with the sausage and cook 2 to 3 minutes, stirring occasionally, until the eggs are scrambled.
- Heat the tortillas in the microwave for 10 seconds. Then spoon hash browns down center of each tortilla. Top with cheese and egg mixture.
- Roll up each tortilla by folding one side over the mixture, and then tuck each side in towards the center. Continue rolling until you have formed a burrito.
- Place each burrito, seam side down into a skillet set over medium-high heat. Once the tortilla is light brown flip to the other side until the tortilla turns light brown in color. Serve immediately, or freeze as directed below.
- To freeze, let the burritos cool and wrap each one individually in foil. Place burritos in a single layer and label bag. Remove as much air as possible, and place in freezer for up to 1 month.
- Reheating Instructions: Remove the burritos from the foil and place a lightly damp paper towel around the burrito. Heat in the microwave on High power for 2 1/2 - 4 minutes depending on the strength of your microwave. Let sit for a few minutes before serving.
Recipe provided by icookfortwo.com
Nutrition InformationYield 2
Amount Per Serving Calories 1258Total Fat 59gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 40gCholesterol 232mgSodium 2197mgCarbohydrates 144gFiber 10gSugar 2gProtein 37g