Easy Breakfast Burritos

These Easy Breakfast Burritos are just what you need for busy mornings. They're loaded with all the classic breakfast flavors your family loves in one convenient egg burrito. Not only are these breakfast burritos quick to prepare, but you can also freeze them for the perfect grab-and-go breakfast when you're really in a rush. Two minutes in the microwave is all you need to get these frozen homemade breakfast burritos ready to go.

Prep Time35

Total Time35

Servings: 8

Author: Adapted from Shawn Syphus at Pillsbury

Ingredients

3 tablespoons vegetable oil
4 cups (12 oz) (or more*) frozen shredded hash brown potatoes (from a 30-oz bag)
8 eggs
1 can (4.5 oz) chopped green chiles
½ teaspoon salt
½ teaspoon pepper
6 links fully cooked breakfast sausage* cut in ¼-inch pieces (or the equivalent amount of sausage meat, such as Sweet Italian)
(or ground turkey. See Notes, below.)
1 package (11 oz) (8 tortillas) 10 inch flour tortillas for burritos (I have also used 2 packages of 8" tortillas for tacos – 10 in a package; the same recipe makes about 20 smaller burritos)
2 cups (8 oz) shredded Mexican cheese blend (or shredded Cheddar cheese)

Optional Ingredients (see notes)

frozen, chopped spinach to taste
mushooms chopped, to taste

Instructions

Cook Hash Browns: In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add frozen hash brown potatoes in an even layer; press down lightly. Cook potatoes for 7 minutes without moving.
Drizzle with remaining 1 tablespoon oil; turn over to brown the other side. Cook 6 to 8 minutes longer or until browned on both sides and hot throughout.
(During cooking, watch carefully to ensure they don't burn or get overdone! — turn down the heat if necessary.)
When done, transfer to a medium bowl; cover with foil to keep warm. Wipe out skillet.
Prepare Egg Mixture: While the potatoes are cooking, beat eggs, green chiles, salt and pepper in a large bowl, until well blended.
Cook Sausage: In the same skillet over medium-high heat, cook the sausage for 2 to 3 minutes,** stirring frequently, until browned.
Stir in egg mixture; cook for 2 to 3 minutes, stirring occasionally, until scrambled.
To assemble burritos: Spoon a line of hash browns down center of each tortilla. Top with cheese and egg mixture. (Place the line slightly below center for ease of rolling up.)
Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below. (If you serve immediately, you'll probably have to heat the burritos up before serving. See notes.)
To freeze, wrap each burrito in foil, or see note for alternative approach.***
Label a 1-gallon resealable freezer plastic bag. Transfer burritos in a single layer to bag; remove as much air as possible, and freeze up to 1 month.
To reheat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 2 minutes 30 seconds to 4 minutes 30 seconds, turning once, until heated through (at least 165°F). See notes. ****

Notes

Bryan’s Notes:

* I have found that just 4 cups of shredded hash browns is barely enough to eke out to each burrito. I recommend more – perhaps 5 cups.

** I used uncooked ground Sweet Italian sausage meat, and cooked it until separated and browned. That took longer than for the fully cooked sausages. You have to judge how long. It was highly successful.

Now, in place of the sausage meat, I use ground turkey (16oz package), and sprinkle a generous quantity of home-made taco seasoning (much better than store-bought!) over it, and mix it in. Of late, I have been adding frozen chopped spinach to the ground turkey, and also adding shredded cheese to the turkey/egg mixture, beyond what I use in the burrito construction. Furthermore, I have found that mushrooms added to the ground turkey mixture, and cooked with it, is a good addition.

*** Freeze the burritos individually on a wax paper lined cookie sheet. Once frozen, they can be placed inside resealable freezer plastic bags. Don’t pack the burritos together, instead leave space between them so you can later remove a single one without it being stuck to others.

**** I have stored the burritos in the refrigerator overnight, and then placed them on parchment paper in a baking pan, and heated them up at 200°F, very slowly, being sure to heat them to specified temperature while not drying them out. I have also found an air fryer to be a good way to heat up the burritos. It’s best to defrost them first, and then bake them, two, three, or four at a time, with a small amount of oil coating, in the air fryer at about 350°F. Do that for about 6 to 8 minutes, test the inner temperature, and then rotate them and bake for another ~4 minutes, until done.

Easy Breakfast Burritos