Breakfast burritos are perhaps my favorite food in all the world–only if they have Hatch green chiles! I make these with my homemade flour tortillas. You can whip up the tortillas the day before, even the week before. They will keep well in the freezer until you’re ready for them. The filling is really up to you. You can make it vegetarian with potatoes and eggs. Make it high in protein with extra bacon and sausages. Don’t like potatoes? Just leave them out!
Potatoes
You can use shredded or chopped potatoes for your burritos. My current favorite are the Idaho Spuds Hashbrown Potatoes in a carton. Simply add hot water and they’re ready for burritos! If you want them crispy, simply fry in butter after rehydrating them.
Protein
I prefer using ground sausage because I like to mix up the filling all together, and the ground sausage mixes easily. I don’t use flavored ground sausage because I like to control the flavors. However, breakfast or Italian flavorings could be used, it just depends on your preference. Sausage links would also work. If you’re serving breakfast to guests and want them to have the option of a breakfast burrito, sausage links would be a good choice.
Like the sausage links, bacon is a good option for breakfast burritos. You can cut them up into bite-size pieces or leave them in strips. Although, I do think bite-size pieces of bacon are easier to eat in a burrito than a strip of bacon.
Cubed ham is wonderful in breakfast burritos. These burritos are a great way to use leftover ham from Thanksgiving or Christmas. You can make a bunch of filling and freeze it for later.
Cheese
We pretty much always have shredded colby jack cheese in the fridge so that’s what we use for burritos. Honestly, you can’t go wrong with which cheese you choose. Melting the cheese on the tortilla before adding the filling is a must though!
Eggs
Eggs aren’t required but add great flavor. Although fried would be tasty, scrambled is the way to go if you’re going for bulk food or if you want to mix up the filling.
Extras
Breakfast burritos are wonderful just the way they are, however, adding some spice just takes it to the next level. Add your favorite hot sauce or give Hatch Green Chiles a try. Since I don’t live in New Mexico, I buy the 505 Green Chiles. Let me tell you, I start salivating the moment I open the jar!
Mix it all together
You can serve the filling all mixed together or serve everything in separate dishes. When I make it for just my family, I’ll mix everything together. But if I’m serving a crowd, I’ll serve everything separate.
Storing
You can keep the filling in the fridge for 3-5 days or freeze for 4 months.
Print
Breakfast Burritos
Ingredients
1 lb. Ground Sausage
1 Carton of Idaho Spuds Hashbrowns
1 Dozen Eggs
2–3 C. Shredded Cheese
Green Chiles or Hot Sauce for Topping
Instructions
- Boil 1 pint of water and pour into the hashbrown carton. Let it sit for 12 minutes.
- Brown ground sausage in a medium pan. Salt and pepper to taste.
- Add hashbrowns and sausage to a large bowl.
- Scramble and cook all the eggs. Salt and pepper to taste.
- Add eggs to the large bowl with hashbrowns and sausage. Mix.
- Take one of your homemade tortillas, melt a handful of cheese on it, spoon about a 1/2 cup of filling onto the tortilla, add chiles or hot sauce if desired, roll up, and enjoy!
Notes
Freeze the leftover filling in a freezer bag for four months–if you can make it that long! I usually freeze the filling and plan to use it within the month. The leftover tortillas can also go in the freezer.
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