If you’re looking for a hearty and wholesome way to kickstart your mornings, this Breakfast Burritos with Hash Browns, Sausage, and Spinach Recipe is exactly what your breakfast table needs. Packed with crispy hash browns, savory sausage, tender spinach, and fluffy eggs wrapped snugly in warm tortillas, it’s a symphony of flavors and textures sure to excite your taste buds and keep you energized all day. This recipe blends simple, fresh ingredients in a way that’s both satisfying and surprisingly easy to prepare, making every bite a delicious morning hug.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—each ingredient plays a vital role, from adding crunch and color to infusing deep, comforting savory notes. Together, they create a perfect balance of flavors and textures that make these burritos unforgettable.
- 2 Tbsp butter (plus 1 tsp divided use): Adds a rich, creamy base for cooking and enhances every layer of flavor.
- 1 cup cubed hash brown potatoes (thawed if frozen): Brings that crispy, golden texture that makes each bite so satisfying.
- 1 small red bell pepper, seeded and finely diced: Adds a splash of color and a subtle sweetness that brightens the dish.
- 1/2 lb mild pork breakfast sausage: Provides hearty, savory depth and a bit of spice to the filling.
- 1 tsp dark chili powder: Adds a warm, smoky note for complexity.
- 1/2 tsp garlic salt or plain salt: Enhances the overall flavor, bringing every ingredient to life.
- 1/2 tsp onion powder: Offers a mild, sweet onion flavor without fuss.
- 1/2 tsp black pepper or cayenne (adjustable): Adds just the right touch of heat to wake up your palate.
- 1/2 tsp ground cumin: Gives the dish a subtle earthy foundation that pairs beautifully with the sausage.
- 4 large eggs: The fluffy, creamy heart of the burrito that ties everything together.
- 1 Tbsp sour cream: Adds creaminess and a slight tanginess to the eggs.
- 1 1/2 cups shredded cheddar cheese: Melts perfectly to add gooey richness.
- 1 cup baby spinach leaves (plus extra if desired): Boosts freshness and adds a lovely vibrant green.
- 4 medium green onions, thinly sliced on the bias: Lends a mild onion crunch that complements the textures.
- 4 10-inch flour tortillas, warmed: The cozy wrap that holds all the delicious fillings together.
- 1 Tbsp vegetable oil: Helps give the tortillas a nice finish and prevents sticking during assembly.
- Sour cream and salsa for serving: Perfect finishing touches for dipping or topping to customize each bite.
How to Make Breakfast Burritos with Hash Browns, Sausage, and Spinach Recipe
Step 1: Cook the Filling
Start by melting the butter in a 10-inch nonstick skillet over medium-high heat. Toss in the hash browns and diced red bell pepper, stirring occasionally for 2 to 3 minutes until they begin to soften and you’re greeted with that irresistible golden crunch. Next, add the pork sausage alongside chili powder, garlic salt, onion powder, black pepper, and cumin. Mix everything thoroughly and let the sausage cook until it’s no longer pink—about 5 to 7 minutes—while your kitchen fills with an amazing aroma. Drain any excess fat and set this flavorful mixture aside on a plate.
Step 2: Prepare the Eggs
Whisk the eggs together in a bowl with sour cream until the mixture is smooth and uniform. Return to your skillet and melt the reserved teaspoon of butter. Pour in the egg mixture and cook gently over medium heat, lifting cooked portions to allow uncooked eggs to flow underneath. This technique keeps your scrambled eggs soft and fluffy. In 2 to 3 minutes, once the eggs have just set, remove them from heat.
Step 3: Assemble the Burritos
Lay out the warmed tortillas on a flat surface. Grab 3/4 cup of shredded cheddar cheese and sprinkle it generously down the center of each tortilla. Follow with 1/4 cup of fresh baby spinach leaves, then spoon over a quarter of the sausage-hash brown mixture. Add 1/4 of the scrambled eggs on top and scatter sliced green onions across the filling. Finish by sprinkling the remaining cheddar cheese for gooeyness and extra flavor. Roll each tortilla carefully into a burrito, tucking in the sides to keep all that goodness inside.
How to Serve Breakfast Burritos with Hash Browns, Sausage, and Spinach Recipe
Garnishes
Bringing a burst of freshness, chopped cilantro or a dollop of creamy guacamole can beautifully complement the savory richness of the burritos. A spoonful of sour cream and a drizzle of vibrant salsa add contrast and a touch of tanginess that will have everyone reaching for seconds.
Side Dishes
Lighten the meal with fresh fruit like pineapple chunks or berries, or serve with a crisp green salad dressed in a citrus vinaigrette. For something heartier, consider crispy breakfast potatoes or warm refried beans to round out the feast.
Creative Ways to Present
Slice the burritos diagonally and arrange on a colorful platter with small bowls of salsa, guacamole, and sour cream around them for easy dipping. You can even wrap each one in parchment paper or foil to keep warm if you’re serving a crowd or want to pack a grab-and-go breakfast.
Make Ahead and Storage
Storing Leftovers
Place any leftover burritos in an airtight container or wrap tightly in plastic wrap, then refrigerate. They should stay fresh and flavorful for up to 3 days, making them a great option for weekday breakfasts or quick meals.
Freezing
For longer storage, individually wrap burritos in aluminum foil and place them in a freezer-safe bag. Frozen properly, they can last up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To warm your burritos, unwrap foil if frozen, then microwave on medium power for 1 to 2 minutes or until heated through. For a crispier finish, you can also reheat them in a skillet over medium heat until the tortilla is golden and the cheese melts perfectly.
FAQs
Can I substitute the pork sausage with turkey or vegetarian options?
Absolutely! Ground turkey or plant-based sausage alternatives work wonderfully and can lighten up the dish while maintaining the savory goodness.
How can I make this recipe spicier?
Simple! Add more cayenne pepper or a splash of hot sauce either while cooking the filling or as a topping when serving to dial up the heat.
Is it possible to use whole wheat tortillas instead of flour ones?
Yes, whole wheat tortillas are a fantastic, fiber-rich swap that adds a nutty flavor and a bit more chew to your breakfast burritos.
Can I prepare the filling the night before?
Definitely. Making the filling ahead saves time in the morning. Just store it in the fridge and reheat gently before assembling the burritos.
What’s the best cheese to use if I don’t have cheddar?
Monterey Jack, Colby, or even a mild mozzarella can make delicious substitutes that melt beautifully and complement the other flavors well.
Final Thoughts
I truly hope you’ll give this Breakfast Burritos with Hash Browns, Sausage, and Spinach Recipe a try—it’s one of those dishes that brings comfort and joy to the breakfast table like few others can. Whether for a leisurely weekend morning or a busy weekday, it’s simple, satisfying, and packed with flavor that everyone will love. Roll one up, savor every bite, and start your day on the best note possible!
Print
Breakfast Burritos with Hash Browns, Sausage, and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This hearty and flavorful breakfast burrito recipe combines crispy hash brown potatoes, savory pork sausage, fluffy scrambled eggs, and melty cheddar cheese wrapped in warm flour tortillas. Ready in just 25 minutes, it’s a perfect protein-packed and satisfying morning meal with fresh baby spinach and green onions adding a touch of brightness. Serve with sour cream and salsa for an added burst of flavor.
Ingredients
Filling
- 2 Tbsp butter, plus 1 teaspoon divided use
- 1 cup cubed hash brown potatoes (if frozen, thawed)
- 1 small red bell pepper, seeded and finely diced
- 1/2 lb mild pork breakfast sausage
- 1 tsp dark chili powder
- 1/2 tsp garlic salt or plain salt
- 1/2 tsp onion powder
- 1/2 tsp black pepper or cayenne (adjust amount to taste)
- 1/2 tsp ground cumin
Eggs
- 4 large eggs
- 1 Tbsp sour cream
Assembly
- 1 1/2 cups shredded cheddar cheese
- 1 cup baby spinach leaves (additional as needed)
- 4 medium green onions, thinly sliced on the bias
- 4 10-inch flour tortillas, warmed
- 1 Tbsp vegetable oil
- Sour cream and salsa for serving
Instructions
- Prepare the Filling: Melt 2 tablespoons of butter in a 10-inch nonstick skillet over medium-high heat. Add the cubed hash brown potatoes and finely diced red bell pepper. Cook over medium heat for 2-3 minutes or until the vegetables begin to soften.
- Cook the Sausage Mixture: Add the mild pork breakfast sausage to the skillet along with the dark chili powder, garlic salt, onion powder, black pepper (or cayenne), and ground cumin. Mix well to combine all ingredients. Continue cooking over medium-high heat for 5-7 minutes, stirring occasionally, until the pork is no longer pink. Drain any excess fat from the skillet and transfer the cooked filling to a plate; set aside.
- Scramble the Eggs: In a small bowl, whisk together the 4 large eggs and 1 tablespoon sour cream until fully combined. Add the reserved 1 teaspoon butter to the same skillet, melting it over medium heat. Pour in the egg mixture and cook gently, lifting portions with a spatula so the uncooked egg flows underneath. Continue cooking for 2-3 minutes or until the eggs are just set but still moist and fluffy.
- Assemble the Burritos: Warm the 10-inch flour tortillas slightly to make them pliable. Lay each tortilla flat and divide 3/4 cup of shredded cheddar cheese evenly along the center. Place approximately 1/4 cup of baby spinach leaves over the cheese, followed by 1/4 of the hash brown and sausage mixture. Add 1/4 of the scrambled eggs on top of the filling, then sprinkle with thinly sliced green onions. Finish by sprinkling the remaining cheddar cheese over the top of each assembled burrito.
- Serve: Roll up each tortilla tightly to encase the filling. Optionally, serve with additional sour cream and salsa on the side for dipping or topping as desired.
Notes
- For a spicier burrito, increase the cayenne pepper or add diced jalapeños to the filling.
- Use fresh potatoes if preferred, but frozen hash browns save time.
- Flour tortillas should be warmed to prevent tearing during assembly.
- Leftover burritos can be wrapped in foil and reheated in the oven or microwave.
- To make this recipe vegetarian, substitute the pork sausage with plant-based sausage or extra vegetables.
