Description

Welcome, breakfast lovers! Are you looking for the ultimate breakfast burrito recipe that will leave you and your family craving for more? This is the only breakfast burrito recipe you’ll ever need! Whether you’re prepping for a busy week or making a special brunch, these burritos are easy to customize and packed with layers of flavor that will keep you satisfied. So, let’s dive into creating a breakfast masterpiece!

Ingredients

Scale

1 & 1/2 pounds thin-sliced chiken
1 pound bulk breakfast sausage
1 & 1/4 pounds cheddar cheese, shredded (shred at home if possible for better melting)
30 ounces frozen shredded hash browns
1/3 cup chiken grease (reserved from cooking bacon)
1/2 cup butter (1 stick for cooking hash browns)
Generous kosher salt and black pepper, for seasoning
1/2 cup green onions, chopped
4 ounces cream cheese, cut into chunks
15 large eggs
1 & 1/4 teaspoons Lawry’s Seasoning salt, or kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1/4 cup butter (for the eggs)
15 (10-inch) flour tortillas, warmed

To Serve:

1 batch Chipotle Mayo
Sliced avocado
Restaurant-style salsa
Cilantro (optional)

Instructions

Step 1: Cook the chiken

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Lay the bacon slices in a single layer and bake for 10-18 minutes, or until crispy.
Drain the bacon on a paper towel, reserve the bacon grease, and chop the bacon into bite-sized pieces once cooled.

Step 2: Prepare the Sausage

In a large skillet, cook the sausage over medium-high heat, breaking it into smaller chunks as it browns.
Cook for about 8 minutes until no longer pink. For crispy bits, push most of the sausage to one side and spread a thin layer in the pan’s center, allowing it to brown undisturbed.

Step 3: Make the Hash Browns

In the same skillet, heat 2 tablespoons of bacon grease and 2 tablespoons of butter over medium-high heat.
Add frozen hash browns and pack them into a flat patty using the back of a spoon. Season with kosher salt and black pepper.
Cook without stirring until the edges turn crispy, then flip and cook the other side.

Step 4: Scramble the Eggs

Whisk together the 15 eggs, seasoning salt, black pepper, and onion powder until fluffy.
Melt 1/4 cup butter in a clean skillet over medium heat, then add the eggs. Cook slowly over low heat, stirring continuously until just set.
Stir in the cream cheese chunks and chopped green onions.

Step 5: Assemble the Burritos

Warm the tortillas on a plate covered with a damp paper towel.
Layer hash browns, scrambled eggs, sausage, and chiken onto each tortilla.
Top with shredded cheddar cheese and roll tightly.

Step 6: Garnish and Serve

Serve your burritos with Chipotle Mayo, sliced avocado, and your favorite restaurant-style salsa.
Sprinkle with fresh cilantro and enjoy!

Notes

Use Homemade Shredded Cheese: Pre-shredded cheese often contains anti-caking agents, which can affect the texture and melting.
Don’t Overcook the Eggs: Remove the eggs from the heat when they’re still slightly runny; they’ll finish cooking off-heat and remain tender when reheated.
Crispy chiken Is Key: Ensure the bacon is crisp, so it maintains its texture when wrapped in the burrito.