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Easy Breakfast Burritos

Prep 35 min
Total 35 min
Ingredients 7
Servings 6

This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long. MORE+ LESS-

By Shawn Syphus

March 1, 2018

Ingredients

eggs

tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)

to 2 tablespoons milk

fully cooked breakfast sausage links, cut into small pieces

bag (1 lb 4 oz) refrigerated shredded hash brown potatoes

Old El Paso™ flour tortillas for burritos (from 11-oz package)

cups shredded Mexican cheese blend (8 oz)

Steps

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1

In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.
2

Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.
3

To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.
4

Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
5

To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.

Expert Tips

Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!
Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 250

% Daily Value

Total Fat: 28g; 44%
Saturated Fat 13g 63% Trans Fat 1 1/2g
Cholesterol: 240mg; 79%
Sodium: 750mg; 31%
Potassium: 680mg; 20%
Total Carbohydrate: 53g; 18%
Dietary Fiber 4g 15% Sugars 3g
Protein: 24g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 10%; 10%
Calcium: 35%; 35%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Though the burrito is thought to have been first made in Mexico, the breakfast burrito is an American invention, first regionally popular in states like Texas, California and New Mexico, but now well-known across the United States thanks to fast food and restaurant menus. A breakfast burrito is traditionally filled with ingredients typical of an American breakfast like eggs, hash browns and sausage or bacon to start, and it all gets wrapped in a flour tortilla. Thanks to this easy recipe, you can make a batch of breakfast burritos on Sunday and stash them in your freezer for a quick grab-and-go breakfast all week long. Want to eat burritos for dinner, too? We have plenty of burrito recipes for you to choose from. Make sure you give enchiladas, another popular Mexican dish, a try too!