Mixed Burrito Recipe

Prepare proteins

If bacon, sausage and ham are not already cooked, cook them first: fry or bake bacon until crisp, drain and chop. Brown breakfast sausage in a skillet, breaking into crumbles; drain any excess fat. Dice or cube ham if using a larger piece. Measure out 1 cup each of chopped bacon, crumbled sausage and diced ham.

Cook vegetables and hash browns

Heat 1 tablespoon butter or oil in a large nonstick skillet over medium heat. Add the diced onion and green pepper and sauté until softened, about 3–4 minutes. Add the minced garlic and cook 30 seconds more. Add the thawed shredded hash browns and spread into an even layer. Let brown undisturbed 3–4 minutes, then stir and press again to brown another 3–4 minutes until crisped and lightly golden. Season with 1/2 tsp salt and 1/4 tsp black pepper while cooking.

Combine proteins with hash browns

Reduce heat to medium-low and push the hash browns and vegetables to one side of the skillet. Add the chopped bacon, crumbled sausage and diced ham to the pan to reheat and combine, stirring with the hash browns until evenly distributed, about 1–2 minutes. If the pan is dry, add up to 1 teaspoon oil or butter. Taste and adjust seasoning; add smoked paprika if using.

Scramble eggs

In a medium bowl, whisk together the 4 eggs, 3 tablespoons milk, remaining 1/2 tsp salt and 1/4 tsp black pepper until combined. Push the hash/hot meat mixture to the side again to make space, add remaining 1 tablespoon butter, pour in the egg mixture and scramble gently until just set (soft curds), about 2–3 minutes. Mix the scrambled eggs into the hash/meat mixture so everything is uniform. Remove the skillet from heat and stir in 1 cup shredded cheddar to melt slightly; reserve 1/2 cup cheese for topping inside tortillas.

Warm the tortillas: heat another skillet or griddle over medium heat. Warm each flour tortilla 20–30 seconds per side until pliable (or wrap stack in foil and warm in 300°F/150°C oven for 8–10 minutes).

Assemble burritos: Lay a warm tortilla on a flat surface. Spoon approximately 1 to 1 1/4 cups of the mixed filling (meat, hash browns, eggs) down the center of each tortilla. Sprinkle about 2 tablespoons of the reserved cheddar over the filling. Add a dollop of sour cream and 1–2 tablespoons salsa or a drizzle of hot sauce if using. Sprinkle with chopped cilantro.

Fold and sear (optional): Fold the sides of the tortilla over the filling, then roll tightly from one end to the other to form a sealed burrito. Place seam-side down on the hot skillet and cook 1–2 minutes per side, pressing gently, until lightly golden and sealed. This helps keep burrito closed and gives a crisp exterior.

Serve: Slice burritos in half if desired and serve hot with extra salsa, sour cream, or hot sauce on the side.