All Meaty Burrito Recipe

Cook bacon

Heat a large skillet over medium heat. Add chopped bacon and cook, stirring occasionally, until crispy and browned, 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving 1–2 tablespoons of bacon fat in the pan. Reserve cooked bacon.

Cook sausage

In the same skillet with bacon fat over medium-high heat, add crumbled breakfast sausage. Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to the plate with bacon and leave pan with any rendered fat.

Cook ham

If your ham is not fully warmed, add diced ham to the skillet and cook 2–3 minutes just to brown and heat through. Transfer ham to the plate with bacon and sausage.

Crisp hashbrowns

Wipe skillet lightly if excess fat remains, then add 1 tbsp vegetable oil (or a splash of bacon fat) and heat over medium-high. Add shredded hashbrowns in an even layer, press down gently, and cook without stirring 4–5 minutes until golden and crisp on the bottom. Flip in sections and cook another 3–4 minutes until crisp all over. Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer hashbrowns to a bowl and keep warm.

In a medium bowl, whisk together eggs, 3 tablespoons whole milk, remaining 1/2 tsp salt and 1/4 tsp black pepper until frothy.

Heat the skillet over medium-low and add 2 tbsp unsalted butter. When butter is melted and foamy, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then with a spatula gently push cooked edges toward the center and tilt pan to allow uncooked egg to flow underneath. Continue gently folding until eggs are mostly set but still soft and slightly moist, 2–3 minutes. Remove from heat immediately to avoid overcooking.

Warm tortillas for pliability: wrap them in a damp paper towel and microwave 20–30 seconds or heat individually in a dry skillet 10–15 seconds per side.

Place a warmed tortilla on a work surface. In the center of the tortilla, layer 1/4 of the scrambled eggs, then 1/4 of the cooked sausage, bacon, and ham, followed by 1/4 of the crispy hashbrowns. Sprinkle with about 3/8 cup (approximately 2–3/4 oz) shredded cheddar cheese (1/4 of total).

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and filling.

Optional – crisp the burrito: Heat a clean skillet over medium heat with a light brush of oil or nonstick spray. Place burrito seam-side down and cook 1–2 minutes until golden, then rotate and cook another 1–2 minutes to crisp the outside and melt the cheese inside.

Cut burritos in half on the bias, garnish with chopped scallions if using, and serve immediately with hot sauce or salsa to taste.