Description
Hello, breakfast lovers! Are you ready to start your day with an incredibly delicious and satisfying meal? Today, we’re diving into a recipe that will elevate your morning routine and bring a smile to everyone’s face at the breakfast table. This Ultimate Breakfast Burrito Delight is not just any burrito; it’s packed with hearty ingredients and bursting with flavors that will keep you full and energized for hours. Let’s get cooking!
Ingredients
Scale
- 1 & 1/2 pounds bacon, thin slice
- 1 pound bulk breakfast sausage
- 1 & 1/4 pounds cheddar cheese, shredded
- 30 ounces frozen shredded hash browns
- 1/3 cup bacon grease, from the bacon you just cooked
- 1/2 cup butter, or more (for the hash browns)
- Generous kosher salt, for the hash browns
- Black pepper, for the hash browns
- 1/2 cup green onions, chopped
- 4 ounces cream cheese, chopped 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 (burrito size)
To serve:
- 1 batch Chipotle Mayo
- Avocado, sliced
- Restaurant-style salsa, homemade or store-bought
- Cilantro, optional
Optional Substitutions:
- For a lighter version, substitute turkey bacon for regular bacon.
- If you’re avoiding dairy, try a plant-based cheese alternative.
- Gluten-free tortillas can also be used if you’re avoiding gluten.
Instructions
- Bake the bacon: Preheat your oven to 400°F. Lay the bacon in a single layer on baking sheets and bake for 10-18 minutes, until crisp. Remove the bacon and drain it on a paper towel-lined plate. Once cool, chop into bite-sized pieces and save the bacon grease.
- Cook the sausage: In a large skillet, cook the breakfast sausage over medium-high heat, breaking it up as it cooks, until browned and crispy. Set it aside.
- Shred the cheese: While the sausage is cooking, shred the cheddar cheese and set it aside.
- Cook the hash browns: Heat 2 tablespoons of bacon grease and 2 tablespoons of butter in a large skillet. Add 2 cups of frozen hash browns, season with kosher salt and black pepper, and press into a tight patty. Cook until crispy on both sides. Repeat in batches until all the hash browns are cooked.
- Prepare the eggs: Whisk the eggs with Lawry’s Seasoning Salt, black pepper, and onion powder. Melt 1/4 cup butter in a skillet, add the eggs, and cook slowly over low heat. Stir occasionally, and halfway through cooking, add the cream cheese chunks. Remove from heat when the eggs are barely set, and stir in the chopped green onions.
- Assemble the burritos: Warm the tortillas and line them with shredded cheese, hash browns, eggs, bacon, and sausage. If desired, add sliced avocado, salsa, and cilantro. Fold the tortillas into burritos, making sure to tuck in the sides before rolling them up tightly.
- Serve: Garnish your burritos with Chipotle Mayo, salsa, and cilantro if desired. Serve immediately, or wrap in foil to keep warm for later.
Notes
- Crispy Hash Browns: For perfectly crispy hash browns, ensure they’re pressed tightly into the skillet and resist the urge to flip them too soon.
- Perfect Scrambled Eggs: Low and slow is the key to creamy scrambled eggs. Keep the heat low and stir gently to avoid overcooking.
- Burrito Wrapping: To prevent your burritos from falling apart, warm the tortillas slightly before assembling and avoid overstuffing them.