Breakfast Burrito* Recipe
Not your fast food breakfast burrito! Scrambled eggs with hash browns, Colby Jack cheese, and your choice of ham, bacon or sausage. Stuffed into a large flour tortilla and served with a side of lettuce, salsa cruda, and our zesty Ranchero sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Breakfast Burrito Ingredients
Method
Breakfast Burrito Preparation
- 1
Cook Hash Browns
In a large skillet, heat olive oil over medium heat. Add the hash browns and cook until golden brown and crispy, about 5-7 minutes. Stir occasionally to prevent sticking. Once cooked, remove from heat and set aside.
- 2
Scramble Eggs
In a large bowl, whisk together the eggs, salt, and pepper until combined. In the same skillet used for the hash browns, add a little more olive oil if needed and pour in the egg mixture. Cook over medium heat, stirring gently until the eggs are fully cooked but still soft, about 3-5 minutes. Remove from heat.
- 3
Combine Ingredients
In a large mixing bowl, combine the cooked hash browns, scrambled eggs, Colby Jack cheese, and your choice of ham, bacon, or sausage. Mix until well combined.
- 4
Assemble Burritos
Lay out a flour tortilla on a flat surface. Spoon a generous amount of the egg mixture onto the center of the tortilla. Fold in the sides and roll the tortilla tightly from the bottom to the top to create a burrito. Repeat with the remaining tortillas.
- 5
Serve
Cut the burritos in half and serve with a side of shredded lettuce, salsa cruda, and Ranchero sauce for dipping. Enjoy your delicious and hearty breakfast burrito!
