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Loaded Breakfast Burrito Egg Sausage

A hearty and filling breakfast burrito filled with breakfast sausage, fluffy scrambled eggs, crispy hash browns, and melted cheese all wrapped in a warm tortilla.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large burrito-size flour tortillas To keep the burritos flexible, warm briefly before rolling.
  • 1 pound breakfast sausage (bulk, not links) Choose a good-quality sausage with flavor you enjoy.
  • 8 large eggs Whisk with milk and season before scrambling.
  • 2 tablespoons whole milk Can be substituted with half-and-half or dairy-free milk.
  • 1 tablespoon unsalted butter Melt in the skillet for scrambling eggs.
  • 1.5 cups frozen hash brown shreds Thaw before use for best results.
  • 1.5 cups shredded sharp cheddar cheese Can be replaced with Monterey Jack or pepper jack.
  • 1 4-ounce can diced green chiles Drain well to avoid sogginess.
  • 0.5 cup salsa Plus more for serving.
Optional Garnishes
  • diced avocado Adds freshness and creaminess.
  • sour cream Can be replaced with Greek yogurt.
  • chopped fresh cilantro Provides a fresh flavor.
  • hot sauce For a spicy kick.

Method
 

Preparation
  1. Cook the sausage in a large skillet over medium heat, breaking it into small crumbles for 7 to 8 minutes until browned and fully cooked.
  2. Remove the sausage, leaving rendered fat in the skillet.
  3. Add thawed hash brown shreds to the skillet, cook for 4 to 5 minutes until golden and crisp, then flip and cook for another 3 to 4 minutes.
  4. Season the hash browns lightly with salt and pepper, then transfer to the plate with the sausage.
  5. In a bowl, whisk eggs with milk, salt, and pepper. Melt butter in the skillet over medium-low heat, add eggs, and scramble gently until soft, about 3 to 4 minutes.
Assembly
  1. Warm tortillas to keep them soft and easy to roll.
  2. Lay each tortilla flat and add a portion of scrambled eggs, sausage, hash browns, cheddar cheese, green chiles, and a spoonful of salsa slightly below the center.
  3. Fold in the sides of each tortilla, roll tightly from the bottom up to enclose the filling.
Cooking
  1. Place burritos seam-side down in a clean skillet over medium heat and toast for 1 to 2 minutes per side until golden.
Serving
  1. Serve immediately with optional garnishes and extra salsa or hot sauce.

Notes

Wrap burritos individually for storage. They can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat in a skillet or microwave.