If you’re on the hunt for the ultimate breakfast delight, look no further! The Only Breakfast Burrito Recipe You Need Recipe is here to transform your mornings with a hearty, flavorful, and downright irresistible meal that will have you craving breakfast every day. Packed with crispy bacon, savory sausage, fluffy eggs, melty cheese, and perfectly crispy hash browns, this recipe is truly the ultimate breakfast burrito you’ll ever make or eat.
Why You Should Make This Recipe
Unmatched Flavor Combination: The marriage of bacon, sausage, cheese, and eggs creates a flavor explosion in every bite that’s simply unforgettable.
Perfectly Textured Hash Browns: Crispy on the outside, tender inside—these hash browns add incredible texture and make these burritos stand apart.
Make-Ahead Friendly: You can prepare, freeze, and reheat these burritos with ease without sacrificing taste or texture.
Ingredients & Substitutions
This recipe keeps things simple but essential by using ingredients that each bring their own magic to the table – from the smoky bacon grease that adds richness to the brightly chopped green onions that infuse freshness. Every element plays a crucial role in balancing flavors, textures, and colors to build the perfect breakfast burrito.
- Bacon: Baking bacon in the oven ensures perfect crispiness and makes large batches a breeze.
- Breakfast sausage: Browning and crisping the sausage adds those irresistible caramelized edges you’ll love.
- Shredded cheddar cheese: Freshly shredded cheese melts better, giving a gooey, melty cheese experience that holds everything together.
- Frozen shredded hash browns: Using hash browns cold straight from the freezer helps create crispy potato patties when cooked properly.
- Eggs with cream cheese: Slow-cooked eggs with cream cheese chunks keep the burritos moist, creamy, and tender when reheated.
- Flour tortillas: Large 10-inch flour tortillas are just the right size for stuffing and rolling these breakfast beauties.
How to Make The Only Breakfast Burrito Recipe You Need Recipe
Step 1: Bake Your Bacon to Crispy Perfection
Baking your bacon is the secret to achieving perfect crispiness without the mess. Line a couple of baking sheets with bacon slices in a single layer and bake at 400°F until they’re nicely crisped, usually around 10-18 minutes. Once cool, chop them into bite-sized pieces and don’t forget to save that bacon grease—it’s liquid gold for flavor and cooking your hash browns.
Step 2: Brown Your Sausage with Crispy Bits
Adding breakfast sausage brings savory depth, and here’s a tasty tip: after cooking the sausage through, spread it thinly in the pan and let it cook undisturbed to create those crispy browned bits that add a delightful texture contrast. Scrape and repeat until all sausage is perfectly browned and crispy.
Step 3: Make Crispy, Golden Hash Browns
Using frozen hash browns straight from the freezer keeps them extra crispy. Swirl bacon grease and butter into a hot skillet, then add a tightly packed layer of hash browns seasoned generously with kosher salt and black pepper. Let them cook untouched until golden brown below, then carefully flip like a pancake to crisp the other side. Repeat in batches until all your potatoes are beautifully golden and crispy.
Step 4: Slow-Cook Fluffy Eggs with Cream Cheese
Whisk eggs with seasoning salt, black pepper, and onion powder until frothy, then gently cook them low and slow with butter in a hot pan. Toss in cream cheese chunks once the eggs begin to set but are still soft, letting the creaminess melt and infuse the mixture. Finish by stirring in fresh green onions for a touch of brightness. These soft eggs are key to keeping your burritos moist after reheating.
Step 5: Assemble and Roll Your Burritos
Warm your flour tortillas to prevent tearing. Start by sprinkling melted or unmelted cheese to create a melty barrier, then build your burrito layers: hash browns, eggs, bacon, and sausage. If eating immediately, top with sliced avocado, cilantro, chipotle mayo, and salsa. Fold the edges over the filling and roll tightly to seal all that goodness inside a perfectly tapered, envelope-style roll.
How to Serve The Only Breakfast Burrito Recipe You Need Recipe
Garnishes
Don’t skip the garnishes! Creamy chipotle mayo is my absolute favorite – its smoky, spicy zip perfectly complements the rich burrito filling. Fresh cilantro adds vibrancy, and sliced avocado or guacamole contribute a silky freshness. Salsa, whether store-bought or homemade, brings brightness and acidity that lightens every savory bite beautifully.
Side Dishes
Pair these burritos with a simple, refreshing side like a juicy fruit salad or crisp mixed greens tossed with a citrus vinaigrette. For a more indulgent brunch, crispy roasted potatoes or a comforting soup work brilliantly. The hearty burrito stands on its own but loves company!
Creative Ways to Present
For extra flair, slice burritos into pinwheels for party trays or brunch buffets. Wrap individual burritos tightly and serve with little bowls of dipping sauces for a fun build-your-own vibe. Using colorful plates and fresh herb sprigs makes your presentation pop and invites your guests to dig in!
Make Ahead and Storage
Storing Leftovers
Wrap individually in foil or plastic wrap and refrigerate for up to 12 hours. This keeps everything fresh and ready for when you want a fast, satisfying breakfast or snack the next day.
Freezing
For longer storage, foil-wrap the burritos and place them in a freezer-safe bag. Freeze for up to three months, making these a perfect do-ahead meal that’s convenient for busy mornings.
Reheating
To reheat from frozen, unwrap and remove foil, then microwave wrapped in a paper towel until hot, pausing to check periodically. Alternatively, bake at 350°F wrapped in foil for around 45-55 minutes—ideal for warming several at once without drying out your burrito.
FAQs
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Can I make this recipe vegetarian?
Absolutely! You can replace the bacon and sausage with sautéed veggies like bell peppers, mushrooms, and seasoned tofu or tempeh. Adding black beans can also boost protein and texture to keep it hearty and satisfying.
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Is it possible to use gluten-free tortillas?
Yes, you can swap the flour tortillas for your favorite gluten-free options, such as corn tortillas or specialty gluten-free wraps. Just be gentle while warming so they don’t crack during rolling.
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What makes this The Only Breakfast Burrito Recipe You Need Recipe instead of others?
The magic lies in the thoughtful layering of flavors and textures, slow-cooked creamy eggs with cream cheese, crispy hash browns packed directly from frozen, and the balance of all the fillings wrapped up tight. This combination ensures every bite is flavorful, warm, and moist without sogginess—truly unbeatable.
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Can I prepare any parts of the recipe in advance?
Yes! You can cook the bacon, sausage, hash browns, and eggs ahead of time, store them separately, and assemble the burritos when ready. This saves time and is great for busy morning routines or feeding a crowd quickly.
Final Thoughts
There’s something truly special about The Only Breakfast Burrito Recipe You Need Recipe — it’s the perfect blend of comfort, flavor, and convenience all wrapped into one. Whether you’re feeding a crowd or treating yourself to a satisfying morning meal, this burrito delivers every time. Give it a try, and I promise it’ll become a cherished staple in your recipe collection!
Print
The Only Breakfast Burrito Recipe You Need Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 15 burritos 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This breakfast burrito recipe combines crispy bacon, savory breakfast sausage, fluffy slow-cooked eggs with cream cheese, crispy homemade hash browns, and melted cheddar cheese wrapped in warm flour tortillas. Perfect for making ahead, freezing, and reheating, these burritos maintain their delicious texture and flavor. Serve with chipotle mayo, salsa, avocado, and cilantro for the ultimate hearty breakfast or brunch.
Ingredients
Meat
- 1 & 1/2 pounds bacon, thin slice
- 1 pound bulk breakfast sausage
Dairy & Eggs
- 1 & 1/4 pounds cheddar cheese, shredded at home if possible
- 4 ounces cream cheese, chopped into chunks
- 15 large eggs
- 1/2 cup butter (1 stick) for hash browns plus 1/4 cup butter for eggs
Vegetables & Seasonings
- 30 ounces frozen shredded hash browns
- 1/3 cup bacon grease (reserved from cooked bacon)
- Generous kosher salt, for hash browns
- Black pepper, for hash browns and eggs
- 1/2 cup green onions, chopped
- 1 & 1/4 teaspoons Lawry’s Seasoning Salt or kosher salt
- 1 teaspoon onion powder
Tortillas
- 15 (10-inch) flour tortillas, warmed (burrito size)
To Serve
- Chipotle Mayo (homemade or store-bought)
- Avocado, sliced
- Restaurant style salsa, homemade or store-bought
- Cilantro, optional
Instructions
- Cook Bacon: Preheat your oven to 400°F (204°C). Lay the bacon slices in a single layer on baking sheets and bake for 10-18 minutes until crisp. Remove and drain on a paper towel-lined plate. Once cooled, chop into bite-sized pieces. Reserve 1/3 cup of the bacon grease for cooking.
- Brown Sausage: In a large skillet over medium-high heat, cook the bulk breakfast sausage for 5-8 minutes, breaking it apart with a wooden spoon. For extra crispy bits, spread some sausage in a thin layer and cook undisturbed until browned, then mix back with the rest.
- Shred Cheese: Shred the cheddar cheese by hand or use a food processor for speed. Homemade shredded cheese melts better than pre-shredded varieties.
- Cook Hash Browns: Heat a 12-inch skillet over medium-high heat. Add 2 tablespoons of the reserved bacon grease and 2 tablespoons butter, swirling to coat. Add approximately 2 cups frozen hash browns (do not thaw), spread evenly, and pack down tightly into a patty. Season generously with kosher salt and black pepper. Let cook undisturbed until edges brown and crispy. Add butter if edges look dry. Flip carefully like a pancake and cook the other side for 3-4 minutes until crispy. Repeat in batches until all hash browns are cooked. Cool before assembling.
- Prepare Eggs: Chop green onions and set aside. In a large bowl, whisk the 15 eggs vigorously with 1 1/4 tsp seasoning salt, 1 tsp black pepper, and 1 tsp onion powder until frothy. Heat the same 12-inch skillet on medium-high for 2 minutes, add 1/4 cup butter and melt without browning. Pour in eggs and immediately reduce heat to low. Stir constantly with a silicone spatula scraping the sides and bottom for about 5 minutes, cooking the eggs slowly. When eggs are slightly set but still wet, add cream cheese chunks. Cook gently until cream cheese melts and eggs are barely set with no liquid but still soft and moist. Remove from heat and fold in chopped green onions and optionally some cheese.
- Warm Tortillas: Heat tortillas covered with a damp paper towel in the microwave briefly to soften and prevent tearing during folding.
- Assemble Burritos: On each tortilla, optionally sprinkle 3-4 tablespoons shredded cheese and microwave 20-30 seconds to melt cheese, creating a moisture barrier. In a line along the center, layer hash browns, eggs, chopped bacon, and browned sausage. If serving immediately, add avocado slices, cilantro, chipotle mayo, and salsa.
- Fold Burrito: Fold the sides of the tortilla over the filling ends, fold one edge over the filling, then fold the ends inwards to taper the burrito, and continue rolling to seal the burrito tightly.
- Garnish and Serve: Serve with chipotle mayo, salsa, sliced avocado, cilantro, or other condiments like garlic aioli or pico de gallo with sour cream as preferred.
- Store Burritos: To refrigerate, wrap each burrito tightly in foil or plastic wrap and store in ziplock bags for up to 12 hours. To freeze, wrap burritos in foil, place in freezer bags, and freeze up to 3 months.
- Reheat Burritos: From refrigerated: microwave 1-2 minutes or oven bake at 350°F for 8-10 minutes. From frozen: unwrap foil, rewrap in paper towel, microwave on defrost or power level 5 for 3-5 minutes, flipping halfway. Alternatively, bake in a 350°F oven for 45-55 minutes until heated through.
Notes
- Cooking bacon in the oven is easier and allows for larger batches than stovetop frying.
- Do not thaw hash browns before cooking; cooking them frozen helps achieve crispiness.
- Slow cooking eggs with constant stirring prevents rubbery texture, especially important if reheating later.
- Shredding your own cheese improves meltability and texture inside the burrito.
- Warming tortillas before folding prevents cracking and tearing.
- Melting cheese on the tortilla before assembly creates a moisture barrier to help prevent sogginess.
- Customize garnishes and sauces like chipotle mayo, salsa, avocado, cilantro, or garlic aioli to suit your tastes.
- Proper wrapping and reheating techniques keep burritos moist and delicious when stored and reheated.
- Prepare burritos in advance for easy grab-and-go breakfasts or freezer meals.
