Hearty Make-Ahead Breakfast Burritos
Photo by mommyluvs2cook
Ready in: 40 minutes | Serves: 10 | Total ingredients: 12
Ingredients
1 (16-ounce) package frozen southern-style hash brown potatoes
12 large eggs
¼ cup half-and-half cream (or ¼ cup whole milk, as a substitute)
Salt and black pepper (to taste)
1 large onion, chopped
1 medium green bell pepper, chopped
½ pound bulk pork sausage, browned and drained
12 (10-inch) flour tortillas
3 cups shredded cheddar cheese
Salsa (for serving, optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, cook hash browns following the directions on the package. Once done, remove from the skillet and set aside.
In a large mixing bowl, beat the eggs together with your half-and-half or milk. Stir in the chopped onion and green pepper, then season with salt and pepper.
Pour the egg mixture into the same skillet you used for the hash browns. Cook over medium heat, stirring occasionally, until eggs are fully set, then remove from heat.
Add the cooked hash browns and browned sausage to the skillet, then mix gently to combine all filling ingredients.
Scoop roughly ¾ cup of filling onto the center of each tortilla, then top the filling with ¼ cup of shredded cheddar cheese.
Roll each tortilla tightly into a burrito, then place the rolled burritos on a greased baking sheet.
Bake uncovered for 15 to 20 minutes, or until the filling is heated through completely.
Serve warm with salsa on the side, if desired.
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User Reviews
This recipe is delicious! I made a big batch and froze individual burritos for quick microwaveable breakfasts during busy work weeks. It works perfectly!
I made these for our camping trip over Memorial Day weekend, and they were a total hit. I prepped ahead by doubling the recipe, browning and freezing the sausage, and chopping all peppers before leaving home. At the campsite, I cooked the hash browns, reheated the sausage with peppers, scrambled the eggs into the mix, then added the hash browns. We didn’t have an oven with us, so everyone filled their own tortillas with the egg mixture and cheese. These are so hearty and filling—everyone went back for seconds and thirds! I’m excited to try the baked version at home next time. Thanks for posting this great recipe.
These are wonderful to keep in the freezer for quick, last-minute meals. I skip the final baking step after rolling—just pop a frozen burrito in the microwave for 2 minutes when I’m ready to eat.
Great burritos! I followed the directions exactly, except I used up the red, green, and orange peppers I had on hand instead of just green. I froze the extra burritos for a quick meal another day. Thanks for another fantastic recipe.
These are SO yummy! My whole family scarfed the whole batch down immediately. We’ll definitely be making these again soon—and not just for breakfast, either!
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