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Easy Breakfast Burritos

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Easy Breakfast Burritos
Brought to you by Old El Paso
  • Prep 35 min
  • Total 35 min
  • Ingredients 9
  • Servings 8
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These Easy Breakfast Burritos are just what you need for busy mornings. They're loaded with all the classic breakfast flavors your family loves in one convenient egg burrito. Not only are these breakfast burritos quick to prep, but you can also freeze them for the perfect grab-and-go breakfast when you're really in a rush. Two minutes in the microwave is all you need to get these frozen homemade breakfast burritos ready to go.
By Shawn Syphus
Updated Jul 30, 2021

Ingredients

  • 3 tablespoons vegetable oil
  • 4 cups (12 oz) frozen shredded hash brown potatoes (from 30-oz bag)
  • 8 eggs
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 fully cooked breakfast sausage links, cut in 1/4-inch pieces
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
  • 2 cups shredded Mexican cheese blend (8 oz)

Steps

  • 1
    In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cook potatoes 7 minutes without moving. Drizzle with remaining 1 tablespoon oil; turn. Cook 6 to 8 minutes longer or until browned on both sides and hot throughout. Transfer to medium bowl; cover with foil to keep warm. Wipe out skillet.
  • 2
    In large bowl, beat eggs, green chiles, salt and pepper until well blended. In same skillet over medium-high heat, cook sausage 2 to 3 minutes, stirring frequently, until browned. Stir in egg mixture; cook 2 to 3 minutes, stirring occasionally, until scrambled.
  • 3
    To assemble burritos, spoon line of hash browns down center of each tortilla. Top with cheese and egg mixture.
  • 4
    Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
  • 5
    To freeze, wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 2 minutes 30 seconds to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).

Tips from the Pillsbury Kitchens

  • tip 1
    Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick to your egg burrito!
  • tip 2
    This sausage breakfast burrito recipe calls for shredded Mexican cheese, but you can easily substitute other types of shredded cheese—like cheddar or Monterey Jack cheese.
  • tip 3
    To add more flavor to your scrambled eggs, drizzle some hot sauce, to taste, over scrambled eggs when assembling burritos.
  • tip 4
    These burritos have some Southwestern flair—to add even more of this flavor, dip your easy homemade breakfast burrito in your favorite salsa.

Nutrition Information

450 Calories, 29g Total Fat, 18g Protein, 30g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Burrito
Calories
450
Calories from Fat
260
Total Fat
29g
44%
Saturated Fat
12g
58%
Trans Fat
1/2g
Cholesterol
225mg
75%
Sodium
780mg
33%
Potassium
140mg
4%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
6%
Sugars
1g
Protein
18g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
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!
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