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
Scale
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.
