Description
Hearty and flavorful breakfast burritos loaded with crispy hash browns, savory pork sausage, fluffy scrambled eggs, fresh spinach, and melted cheddar cheese, all wrapped in warm flour tortillas and lightly browned to perfection.
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 butter in a 10-inch nonstick skillet over medium-high heat. Add cubed hash brown potatoes and diced red bell pepper. Cook over medium heat for 2-3 minutes or until they begin to soften.
- Cook the sausage mixture: Add the pork breakfast sausage, dark chili powder, garlic salt, onion powder, black pepper or cayenne, and ground cumin to the skillet. Stir well to combine, and cook over medium-high heat for 5-7 minutes or until the pork is no longer pink. Drain any excess fat and transfer the mixture to a plate.
- Scramble the eggs: In a small bowl, whisk together the eggs and sour cream until fully combined. Add the reserved 1 teaspoon butter to the skillet, then pour in the egg mixture. Cook over medium heat, gently lifting portions with a spatula so uncooked eggs flow underneath. Cook for 2-3 minutes or just until eggs are set.
- Assemble the burritos: Divide 3/4 cup shredded cheddar cheese evenly among the 4 warmed tortillas, sprinkling it down the center of each. Layer 1/4 cup baby spinach leaves over the cheese. Spoon 1/4 of the hash brown-sausage mixture on top of the spinach. Add 1/4 of the scrambled eggs, then sprinkle with thinly sliced green onions and the remaining cheese.
- Roll the burritos: Fold the edges of the tortillas over the filling, overlapping slightly, then roll up from the bottom to enclose the filling completely, ending with the seam side down.
- Brown the burritos: Heat vegetable oil in a clean skillet over medium-high heat. Place the burritos seam side down and brown until lightly golden on both sides, turning carefully for even browning.
- Serve: Serve the breakfast burritos immediately with sour cream and salsa on the side if desired.
Notes
- Use mild pork breakfast sausage, but you can substitute with turkey sausage for a leaner option.
- If using frozen hash browns, thaw completely before cooking for best texture.
- Adjust the amount of chili powder and cayenne to control the spice level.
- For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
- Leftover burritos can be wrapped in foil and refrigerated for up to 2 days; reheat in a skillet for best texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
