Description

This hearty and flavorful breakfast burrito recipe features crispy bacon, savory sausage, creamy eggs with cream cheese, crispy hash browns, and shredded cheddar cheese all wrapped in warm flour tortillas. Perfect for meal prep or a satisfying morning meal, these burritos can be enjoyed fresh or reheated later for a quick and delicious start to your day.

Ingredients

Scale

Meat and Cheese

1 1/2 pounds thin-sliced bacon
1 pound bulk breakfast sausage
1 1/4 pounds shredded cheddar cheese

Hash Browns

30 ounces frozen shredded hash browns
1/3 cup (or more) reserved bacon grease
1/2 cup (1 stick) butter for hash browns
1/2 cup chopped green onions

Egg Mixture

15 large eggs
4 ounces cream cheese, chopped into chunks
1 1/4 teaspoons Lawry’s Seasoning salt (or kosher salt)
1 teaspoon black pepper
1 teaspoon onion powder
1/4 cup butter for cooking eggs

Assembly

15 (10-inch) flour tortillas, warmed

Instructions

Bake the Bacon: Preheat your oven to 400°F (200°C). Lay the thin-sliced bacon evenly on baking sheets and bake until crisp, usually about 15-20 minutes. Watch closely to avoid burning.
Prepare Bacon and Reserve Grease: After baking, remove the bacon, let it cool slightly, then chop into bite-sized pieces. Carefully reserve the bacon grease from the baking sheet for cooking the hash browns.
Cook the Sausage: In a skillet over medium heat, cook the bulk breakfast sausage until browned and fully cooked, breaking it up into crumbles as it cooks. For extra texture, you can continue cooking until it crisps slightly.
Prepare Hash Browns: Mix the frozen shredded hash browns with the reserved bacon grease and 1/2 cup butter in a skillet. Press into patties and cook on medium-high heat until golden brown and crispy on both sides. Stir in the chopped green onions for added flavor.
Prepare the Eggs: In a large bowl, whisk together the eggs, Lawry’s seasoning salt, black pepper, and onion powder. Melt 1/4 cup butter in a large non-stick skillet over low heat. Add the cream cheese chunks to the eggs and slowly cook the mixture, stirring gently to create creamy scrambled eggs with melted cream cheese.
Shred the Cheese: If not pre-shredded, shred the cheddar cheese so it’s ready for assembly.
Assemble the Burritos: Warm the flour tortillas slightly so they are pliable. On each tortilla, layer a portion of crispy hash browns, cooked bacon pieces, sausage, creamy scrambled eggs, and shredded cheddar cheese. Fold the sides and roll up tightly to form burritos.
Wrap and Store: Wrap each burrito individually in foil to keep warm or for storage. These can be refrigerated or frozen for later use.
Reheat and Serve: To reheat, unwrap the foil and microwave the burrito for about 1-2 minutes if refrigerated, or 3-4 minutes if frozen. Alternatively, bake in a preheated oven at 350°F (175°C) wrapped in foil until heated through. Serve warm and enjoy!

Notes

You can adjust the seasoning salt to your taste or substitute with kosher salt.
If you prefer, use homemade tortillas or preferred brands for better flavor and texture.
For a lower-fat option, use turkey sausage and reduce the amount of cheese.
These burritos can be stored in the refrigerator up to 3 days or frozen up to 1 month.
Reheat fully before eating to ensure cheese melts and eggs warm through.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking, Skillet Cooking
Cuisine: American

Nutrition

Serving Size: 1 burrito
Calories: 650 kcal
Sugar: 2 g
Sodium: 900 mg
Fat: 45 g
Saturated Fat: 18 g
Unsaturated Fat: 20 g
Trans Fat: 0.5 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 300 mg

Keywords: breakfast burrito, bacon breakfast, sausage burrito, hash browns, creamy scrambled eggs, meal prep breakfast