Breakfast Burrito Recipe

Thaw frozen shredded hash browns on a plate or in the refrigerator if frozen solid. Drain any excess moisture by pressing between paper towels. Grate cheese if not pre-shredded. Dice or drain canned green chiles. Crack eggs into a bowl and whisk with milk, 1/2 tsp salt and 1/4 tsp pepper; set aside.

Cook bacon

In a large skillet over medium heat, add bacon strips in a single layer. Cook until crisp on both sides, about 6–8 minutes, turning occasionally. Transfer cooked bacon to a paper-towel-lined plate. Reserve about 1 tablespoon of bacon fat in the skillet (discard excess) or use butter/oil if you prefer.

Crisp hash browns

Add 1 tablespoon oil or butter to the same skillet and heat over medium-high. Add the thawed, pressed hash browns in an even layer. Let them cook, undisturbed, for 4–5 minutes until the underside is golden and crisp. Season with 1/2 tsp salt and 1/4 tsp pepper. Flip in sections and cook another 3–4 minutes until crisp and cooked through. Transfer hash browns to a plate and keep warm.

Wipe the skillet clean if needed and return to medium-low heat. Add 1 tablespoon butter or oil. Pour the whisked eggs into the pan. Let them set briefly at the edges, then gently stir with a spatula, folding eggs until soft curds form and eggs are just set but still moist, about 3–4 minutes. Stir in the diced green chiles and 1 cup of shredded cheddar cheese, reserving 1/2 cup for assembly. Season to taste with additional salt and pepper if needed. Remove from heat.

Warm tortillas: heat a clean skillet or griddle over medium. Brush each tortilla lightly with butter or oil and warm 20–30 seconds per side until pliable and slightly toasted.

Crumble or chop the cooked bacon into bite-sized pieces. Lay a warm tortilla flat and place about 1/2 cup hash browns down the center, top with 1/4 of the scrambled egg and chile mixture, sprinkle with 3–4 tablespoons of shredded cheddar, and add 1–2 strips (or their pieces) of bacon. Add salsa, sour cream, cilantro, or hot sauce if using.

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

Optional final toast: return assembled burritos seam-side down to the skillet over medium heat and press gently with a spatula. Toast 1–2 minutes per side until golden and sealed. This also melts the cheese further.

Slice burritos in half if desired. Serve immediately with extra salsa, sour cream, and chopped cilantro on the side.