Grand Slam® Burrito Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon strips in a single layer on a rimmed baking sheet lined with foil. Bake 12–16 minutes until crisp to your liking. Transfer to paper towels to drain and keep warm. Reserve bacon fat on the sheet if desired for extra flavor, or discard.

Cook sausage

While bacon bakes, heat a large skillet over medium heat. Add the all-pork sausage links and cook 10–12 minutes, turning frequently, until browned and cooked through (internal temp 160°F / 71°C). Remove to a cutting board, let rest 2 minutes, then slice each link into 3–4 pieces. Wipe skillet clean if heavily browned.

Crisp hash browns

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Spread the thawed shredded hash browns into an even layer and press down with a spatula. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook undisturbed 4–5 minutes until the bottom is golden brown. Flip in sections or stir and continue cooking 3–5 minutes until crisp and cooked through. Transfer to a plate and keep warm.

Scramble eggs

In a bowl whisk together 8 large eggs, 1 cup whole milk, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper until combined and slightly frothy. Melt 2 tablespoons unsalted butter in a medium nonstick skillet over medium-low heat. Pour egg mixture in and let sit 20–30 seconds until edges set. Using a heat-proof spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue folding and stirring until eggs are mostly set but still slightly glossy, 3–4 minutes. Remove from heat (they will finish cooking from residual heat).

Warm tortillas and assemble

Warm each flour tortilla until pliable: wrap in a damp paper towel and microwave 20–25 seconds or heat individually in a dry skillet 10–15 seconds per side. Place a warm tortilla on a flat surface. In the center layer 1/4 of the scrambled eggs, 2 cooked sausage slices (or equivalent), 2 bacon strips (broken into pieces if desired), 3/4 cup crispy hash browns, and 1/2 cup shredded cheddar cheese. Fold the sides in, then roll tightly from one edge to form a burrito. Repeat for remaining tortillas and fillings.

Melt cheese and crisp burrito (optional)

If you prefer a sealed, slightly crisp exterior, heat a clean skillet over medium heat and place each burrito seam-side down for 1–2 minutes until golden and sealed, then rotate and brown the other side 1 minute. This also helps fully melt the cheese inside.

Cut each burrito in half diagonally if desired and serve immediately with 1/4 cup mild tomato salsa per burrito for dipping. Offer hot sauce on the side.