Westend Big Breakfast Burrito Recipe

Cook sausage and bacon

In a large skillet over medium heat, add the crumbled breakfast sausage. Break it up with a spatula and cook until browned and cooked through, about 6–8 minutes. Transfer sausage to a plate lined with paper towel to drain. In the same skillet, add the bacon strips and cook until crisp, about 6 minutes. Transfer to paper towel, let cool slightly, then chop into bite-size pieces.

Pan-fry hash browns & aromatics

Wipe out excess fat from the skillet leaving about 1 tablespoon. Add 1 tablespoon olive oil and heat over medium-high. Add diced onion, diced bell pepper, and minced jalapeño. Sauté until soft and translucent, 4–5 minutes. Add the thawed diced hash browns, smoked paprika, and ground cumin. Press into an even layer and let brown undisturbed 4–5 minutes, then stir and cook another 3–4 minutes until golden and heated through. Season with 1/2 teaspoon salt and a pinch of pepper. Transfer hash brown mixture to a bowl.

Scramble eggs

In a medium bowl, whisk together 8 large eggs, 1/4 cup whole milk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until combined. Melt 2 tablespoons butter in a clean nonstick skillet over medium-low heat. Pour in egg mixture and allow to set at the edges for 20–30 seconds, then gently stir with a spatula, folding and scraping the curds until soft, creamy, and slightly underdone, about 3–4 minutes. Remove from heat (eggs will finish cooking from carryover).

Warm tortillas

Warm the flour tortillas for easier rolling: wrap them in a clean kitchen towel and microwave for 20–30 seconds or heat individually in a dry skillet over medium for 20 seconds per side.

Assemble burritos

Lay one warm tortilla flat. Spoon about 1/2 cup of the hash brown mixture down the center. Add 2 ounces (about 1/2 cup) of cooked breakfast sausage and 1–2 chopped bacon strips. Top with about 1/3 cup scrambled eggs and 2 tablespoons shredded cheddar cheese. Spoon 2 tablespoons mild salsa and 1 tablespoon sour cream over the eggs. Sprinkle with a teaspoon of chopped cilantro. Repeat for remaining tortillas. Adjust quantities so each burrito is evenly filled.

Fold and finish

Fold in the sides of the tortilla over the filling, then roll tightly from the bottom to form a sealed burrito. Optional: Heat a clean skillet over medium and place seam-side down for 1–2 minutes to seal and crisp the tortilla. Flip and brown the other side 30–60 seconds. Remove and let rest 1 minute.

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