Breakfast Burrito's Recipe

Thaw 2 cups of frozen shredded hash browns in the refrigerator or at room temperature until workable. Finely dice the yellow onion and green bell pepper. Grate cheese if not pre-shredded. Crack eggs into a bowl, add 1 tablespoon milk, 1 tsp salt and 1/2 tsp pepper, and whisk until blended.

Brown meat

Heat a large nonstick skillet over medium-high heat. Add 12 oz breakfast sausage (or diced ham/bacon). Cook, breaking up sausage with a spatula, until browned and cooked through, about 6–8 minutes. If using bacon, drain excess fat leaving about 1 tablespoon. Transfer cooked meat to a bowl and set aside, leaving ~1 tablespoon fat in the pan.

Sauté onions & peppers

Add 1 tablespoon vegetable oil to the same skillet if needed and reduce heat to medium. Add 1/2 cup diced onion and 1/2 cup diced green pepper. Sauté until softened and beginning to brown, about 4–5 minutes. Season lightly with a pinch of salt and pepper. Return the cooked meat to the pan, stir to combine, then transfer mixture to a bowl and keep warm.

Wipe the skillet if desired or use a second large skillet. Add 1 tablespoon butter over medium heat until melted. Add the thawed shredded hash browns in an even layer. Season with 1/2 tsp salt and 1/4 tsp black pepper. Press lightly and cook without stirring until the underside is golden and crisp, about 5–6 minutes. Flip in sections (or stir and press again) and cook another 4–5 minutes until mostly cooked through and slightly crisp. Transfer hash browns to a plate or keep in the skillet on low heat.

Wipe the skillet clean if desired and melt 1 tablespoon butter over medium-low heat. Pour in the whisked eggs. Let sit undisturbed for 10–15 seconds, then gently stir with a spatula, forming soft curds. Continue cooking, folding eggs occasionally, until just set but still moist, 2–3 minutes. Remove from heat to avoid overcooking.

Warm 4 large flour tortillas in a dry skillet for 15–20 seconds per side or microwave wrapped in a damp towel for 20–30 seconds to make them pliable.

On each tortilla, place about 1/2 cup cooked hash browns (divide the 2 cups evenly), 1/4 of the scrambled eggs, 1/4 of the meat & pepper mixture, and 3/8 cup (about 2 tablespoons + 2 tablespoons) shredded cheddar cheese. Add 1 tablespoon sour cream and 1 tablespoon salsa if using, and a sprinkle of cilantro.

Fold burrito: fold the bottom edge up over the filling, fold the sides in, and roll tightly. If desired, place seam-side down in a skillet over medium heat with a little oil or butter and cook 1–2 minutes per side to seal and crisp the tortilla.

Slice burritos in half and serve immediately with extra salsa, sour cream, and cilantro on the side.