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Six breakfast burrito halves placed in a large bowl, cut facing the camera
5 from 4 votes

Breakfast Burritos

Breakfast Burritos are the best hearty, easy breakfast recipe that’s so versatile! You only need a few pantry staples to make the perfect meal prep burritos you can freeze, too.
Author Diana
Servings 4 burritos
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 8 oz (225g) breakfast sausage or chorizo
  • 2 cups frozen hash browns
  • 6 eggs lightly beaten
  • ¼ cup half and half
  • salt and pepper to taste
  • 2 tablespoons butter
  • 4 large flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 avocado diced
  • 2 roma tomatoes diced
  • ¼ cup fresh cilantro leaves chopped
  • hot sauce for serving


  • In a 10-inch skillet, crumble and cook the sausage or chorizo until brown and cooked through. Remove onto a plate lined with kitchen towels to drain and set aside. Leave the drippings in skillet (about 1 tablespoon)
  • Add hash browns, season with salt and pepper and cook according to package directions (add a little bit of vegetable oil if the skillet is dry). Transfer onto a plate, and wipe out skillet.
  • In a bowl, whisk together eggs with half and half, salt and pepper. Melt butter in the skillet over medium-low heat, then add the egg mixture.
  • With a rubber spatula stir occasionally just until the eggs nearly set. Remove from heat.
  • Warm up the tortillas in the microwave or on a griddle.
  • To assemble the breakfast burritos: on a warmed up tortilla, layer ¼ of the eggs, followed by ¼ of the potatoes, ¼ of the chorizo, ¼ of the cheese, top with diced tomato, diced avocado, and chopped parsley.
  • Roll up the tortillas just like any burrito by folding in two sides and roll it up tightly to seal. Slice each burrito in half and serve with hot sauce on the side.


  • Frozen hashbrowns can be substituted with small diced potatoes, just keep in mind that they’ll take longer to cook.
  • For the fluffiest scrambled eggs, add a splash of milk. I use half and half for extra richness. And don’t forget the seasonings before they set!
  • If you’re freezing multiple burritos, put them on a sheet pan with parchment paper in the freezer until they’re solid, about 3 to 4 hours. Then, transfer the burritos to an airtight container. Freeze for up to 3 months.


Calories: 707kcal | Carbohydrates: 42g | Protein: 31g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 329mg | Sodium: 1225mg | Potassium: 823mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1425IU | Vitamin C: 19mg | Calcium: 331mg | Iron: 5mg