Breakfast Burrito

published Nov 28, 2023
Breakfast Burritos Recipe

This hearty breakfast burrito is stuffed with fluffy scrambled eggs, crispy hash browns, pork sausage, and a special spicy creamy sauce.


Prep20 minutes

Cook25 minutes

Jump to Recipe
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Head on shot of two halves of the breakfast burrito. stacked on top of each other.  In each half you can see layers of melted cheese, scrambled eggs, sausage and hashbrowns.
Credit: Photo: Alex Lepe ; Food Stylist: James Park

I’m not much of a breakfast person. I normally start my day with a nice cup of coffee — that’s it. But if there’s a chance that I can start my day with a hearty, stuffed breakfast burrito, then that’s a reason worth waking up for. It’s hard not to love the classic breakfast burrito. It has all my favorite things rolled up into one perfect bite. From the fluffy scrambled eggs to the crispy potatoes, each bite is delightful.

Making burritos can be tedious, but the great thing about them is that you can make a big batch at once, freeze them, and enjoy them whenever you want. It might be a little bit time-consuming to cook each component, assemble the burritos, cook them, and wrap them to freeze (what a process!), but it will be absolutely worth it to know that you are minutes away from a delicious breakfast burrito whenever you want. 

The Best Tortilla for a Breakfast Burrito

Flour tortillas are best for breakfast burritos. You can easily make homemade flour tortillas with just 3 ingredients, but store-bought is fine! And be sure to get the bigger flour tortillas, anywhere from 10 to 12 inches, to make sure that they can hold all the fillings.

What Does a Breakfast Burrito Contain?

A typical breakfast burrito will have eggs, some protein like bacon or pork sausage, crispy potatoes, and cheese. The fillings are pretty flexible as long as your burrito contains eggs, cheese, and something meaty or crispy. You can also add other seasonings like fresh salsa or any sauces to keep the inside more moist and flavorful.

Credit: Photo: Alex Lepe ; Food Stylist: James Park

How to Make a Breakfast Burrito

  1. Prepare the fillings: There are a lot of different components that make breakfast burritos extra delicious. Here, I add lots of fresh scallions for flavor as well as chopped fire-roasted red peppers for a touch of smokiness. 
  2. Cook the fillings: One of the most important components in a breakfast burrito is scrambled eggs. I call for a little bit of sour cream in mine, which keeps them extra fluffy. Even though you are essentially cooking three different things — eggs, sausage patties, and hash browns — you can cook them all in the same pan. It’s a great way to carry the flavor from one ingredient to the next; cook the sausage patties first, followed by hash browns, and finish with the scrambled eggs.
  3. Make the spicy sauce: What takes this breakfast burrito to the next level is the creamy spicy sauce (which is completely optional, but highly recommended). It not only keeps everything moist, but also seasons it nicely. A little bit of spice from the gochujang balances the other components beautifully. If you want, you can experiment with swapping in other spicy ingredients like harissa, Sriracha, sambal, or even hot sauce. 
  4. Assemble the burritos: In a large, flat tortilla, assemble the burritos by layer in the following order: hash brown patty, scrambled eggs, fire-roasted peppers, sausage, lots of fresh scallions, and spicy mayo sauce. Fold it like a pocket, making sure the sides don’t peek out. 
  5. Cook the burritos: Once the burritos are fully wrapped, they get slightly crispy in a hot pan. This step not only seals the seam of burritos, but also warms the burritos outside, giving a chance for the fillings to get to know each other and to develop the flavors inside. 
Credit: Photo: Alex Lepe ; Food Stylist: James Park

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Breakfast Burritos Recipe

This hearty breakfast burrito is stuffed with fluffy scrambled eggs, crispy hash browns, pork sausage, and a special spicy creamy sauce.

Prep time 20 minutes

Cook time 25 minutes

Makes 4

Nutritional Info


For the burritos:

  • 4

    medium scallions

  • 1/4

    jarred fire-roasted pepper

  • 4 ounces

    low-moisture mozzarella cheese (about 1 cup shredded)

  • 3 tablespoons

    neutral oil, such as canola or vegetable, divided

  • 4

    (1 1/2-ounce) uncooked pork breakfast sausage patties (6 ounces total), thawed if frozen

  • 4

    frozen hash brown patties

  • 4

    large eggs

  • 1/4 cup

    sour cream

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 4 slices

    American cheese

  • 4

    large (about 12-inch) burrito-size flour tortillas

For the sauce (optional):

  • 2 tablespoons

    gochujang or Sriracha

  • 2 tablespoons


  • 1 teaspoon

    rice vinegar


  1. Thinly slice 4 medium scallions (about 1/3 cup). Dice 1/4 fire-roasted pepper (about 1/4 cup). Grate 4 ounces low-moisture mozzarella cheese on the large holes of a box grater, or measure out 1 cup store-bought shredded.

  2. Heat 1 tablespoon of the neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add 4 pork breakfast sausage patties and cook until browned and cooked through, 5 to 7 minutes per side. Meanwhile, make the sauce if desired: Place 2 tablespoons gochujang or Sriracha, 2 tablespoons mayonnaise, and 1 teaspoon rice vinegar in a small bowl, and stir to combine.

  3. When the sausage is ready, transfer to a cutting board. Add 1 tablespoon of the neutral oil and 4 frozen hash browns to the same skillet (no need to wipe out the skillet). Cook until golden-brown and cooked through, 5 to 7 minutes total.

  4. Meanwhile, place half of the scallions (about 2 1/2 tablespoons), 4 large eggs, 1/4 cup sour cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl. Whisk to combine. When cool enough to handle, cut each sausage in half horizontally (also known as butterflying, 8 pieces total).

  5. Transfer the hash browns to the cutting board with the sausage or a plate. Reduce the heat to medium-low. Add the remaining 1 tablespoon neutral oil and swirl the pan to coat the bottom. Pour in the egg mixture and cook, gently pushing the eggs that are set at the edges toward the center with a flexible spatula as they cook, until the eggs are just cooked through, about 1 to 2 minutes. Remove the pan from the heat.

  6. Stack 4 large flour tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave until warm, about 30 seconds.

  7. Assemble the burritos one at a time. Layer the following across the center of a tortilla in the following order: 1 hash brown patty, 2 sausage pieces, about 1/3 cup of the eggs, 1 tablespoon fire-roasted pepper, 1 tablespoon chopped scallions, 1 slice American cheese, and 1/4 cup of the mozzarella. Fold the bottom tightly up over the filling, then fold in the sides and roll up tightly.

  8. Wipe out the skillet with paper towels. Place 2 of the burritos in the skillet seam-side down and cook over medium-low heat until golden-brown, 1 to 2 minutes per side. Transfer to a cutting board and repeat browning the remaining 2 burritos. Cut in half crosswise and serve with the sauce if desired.

Recipe Notes

Make ahead: Wrap each assembled burrito tightly in aluminum foil. Freeze for up to 1 month. To reheat, unwrap and microwave from frozen on high until warmed through, 1 1/2 to 2 1/2 minutes. Alternatively, thaw overnight in the refrigerator and heat in a covered skillet over medium heat until warmed through, about 3 minutes per side.

Storage: Leftover burritos can be refrigerated for up to 5 days, or frozen up to 1 month.