The Only Breakfast Burrito Recipe

This is it, truly: the only breakfast burrito that will ever matter in your life. Loaded with crispy bacon, savory sausage, tender hash browns, fluffy eggs, and a generous mountain of gooey cheddar, The Only Breakfast Burrito is the golden standard for a hearty start, lazy weekend brunches, or for stocking your freezer with something way better than store-bought. Big flavors, fabulous textures, and crave-worthy fillings are wrapped up in a perfectly warmed tortilla. Whether you’re feeding a crowd or freezing them for a grab-and-go morning, you’ll find yourself coming back to The Only Breakfast Burrito again and again!

Ingredients You’ll Need

Every element in The Only Breakfast Burrito brings its own magic—simple, yes, but absolutely essential for that heavenly bite. These ingredients play off of each other, transforming the humble burrito into something truly memorable: crunchy, creamy, melty, and just the right hint of spice.

• Bacon: Choose thin sliced for max crispiness, and bake it for less mess and more flavor-packed crunch.
• Breakfast Sausage: The heart of savory, adding deep flavor and a touch of spice—brown it well for a satisfying bite.
• Cheddar Cheese: Shred your own for outrageously gooey meltiness—think of it as the burrito’s delicious glue.
• Frozen Hash Browns: Don’t thaw; straight from freezer to skillet, they add that irresistible crispy potato layer.
• Bacon Grease: Adds smoky, salty richness to the hash browns—save every last drop from your bacon pan.
• Butter: For golden hash browns and extra tender scrambled eggs; don’t be shy, it’s comfort food!
• Kosher Salt & Black Pepper: Season generously for layers of flavor in every filling component.
• Green Onions: A pop of color and mild bite in your fluffy eggs; don’t skip these!
• Cream Cheese: Stirred into eggs for next-level creaminess—trust me, it’s a game changer.
• Eggs: Large eggs, gently scrambled until barely set for pillows of tender, flavorful protein.
• Lawry’s Seasoning Salt (or kosher salt): Adds a mellow savoriness to the egg mixture that’s just right.
• Onion Powder: Rounds out the eggs with subtle extra flavor, especially good for make-ahead burritos.
• Flour Tortillas (10-inch, burrito size): Warmed for easy folding and no rips—critical for big, beautiful burritos.
• Chipotle Mayo (optional, to serve): Smoky, creamy magic for dipping or smearing.
• Avocado (optional, to serve): For cool creaminess; truly a match made in burrito heaven.
• Restaurant Style Salsa (to serve): Bright, tangy, and completely necessary for maximum flavor.
• Cilantro (optional): Sprinkle for fresh, herby brightness if you like it!

How to Make The Only Breakfast Burrito

Step 1: Bake the Bacon

Line up your bacon on a couple of baking sheets, pop them in a hot oven, and bask in the ease of oven-baked bacon. Baking means you get to cook a ton at once and cleanup is a breeze. Go for crispy—we want that bacon to stand up to all the other fillings and keep the burrito texture on point. Once cooled, chop it into bite-sized pieces and, please, save every drop of that glorious bacon grease for later. This is foundational flavor we’re working with!

Step 2: Brown the Sausage

In a big skillet, crumble up your sausage and brown it over medium-high heat. Break it into small bits (the more crispy edges, the better!). If you’re like me and love those little well-browned crunchy pieces, press portions of sausage into the pan, let them get some char, and repeat until the whole batch sings with flavor. No shortcuts—this is the soul of The Only Breakfast Burrito!

Step 3: Shred the Cheese

Grab your block of cheddar and shred it up. There’s just no comparison. Pre-shredded cheese is convenient, but shredding it yourself gives you meltier, gooier, more luxurious cheese in every bite. A food processor makes fast work of it, but old-school hand grating doubles as a mini arm workout (and well worth it!).

Step 4: Crisp Up Hash Browns

Now for that hash brown magic! Heat up a large skillet (or two for speed), swirl in some bacon grease and butter, and toss your frozen (yes, frozen) hash browns straight in. Press them into patties and leave them alone so they get ultra-crispy on both sides. Don’t rush—golden potato pancakes are what set The Only Breakfast Burrito apart. Repeat in batches and let everything cool; patience pays off here.

Step 5: Make Rich, Soft Scrambled Eggs

Chop your green onions and cream cheese before you start on the eggs. Whisk those eggs fiercely with seasoning salt, black pepper, and onion powder until they’re gorgeously frothy. Melt butter in your cleaned skillet, pour in the eggs, and stir. Low and slow is the secret—go gently so they turn out soft and custardy. When they’re barely set, stir in cream cheese and scallions. Remove from the heat early; slightly underdone eggs mean no rubberiness after reheating. This step is what makes The Only Breakfast Burrito so luscious, especially if you freeze them.

Step 6: Warm Tortillas

Wrap your stack of tortillas in a damp paper towel and microwave briefly so they’re soft and pliable. If you want to create a cheese barrier (a genius trick!), melt some cheese right onto each tortilla first. Warm, flexible tortillas make for flawless burrito wrapping—less mess, less chance of tearing, more deliciousness.

Step 7: Build the Burritos

Time to assemble! Create your assembly line: tortilla, cheese, hash browns, eggs, bacon, sausage, and any other fillings you love. If eating right away, pile on sliced avocado, sprinkle with cilantro, and top with salsa or a generous smear of chipotle mayo. Fold up those sides, roll tight, and you’re on your way to burrito bliss.

Step 8: Garnish and Serve, or Wrap for Later

Drench your masterpiece in chipotle mayo, salsa, avocado, or whatever you crave. If you’re not eating them right away, wrap each burrito tightly in foil—these are destined for your fridge or freezer until hunger strikes again. You won’t believe how well The Only Breakfast Burrito stands up to freezing and reheating!

How to Serve The Only Breakfast Burrito

Garnishes

You’ll never regret going wild with garnishes here! A swoosh of chipotle mayo, heaps of fresh salsa, and a few creamy avocado slices add color and zip to every bite. Cilantro offers herby freshness and a little crunch. Seriously, skip the sauces, and you’ll miss out on a world of flavor. The Only Breakfast Burrito loves a dramatic finish!

Side Dishes

The Only Breakfast Burrito already satisfies, but if you’re feeling ambitious, serve alongside a tumbler of fresh fruit, crispy roasted potatoes, or a zesty arugula salad. For a real brunch spread, add a pitcher of agua fresca or a DIY coffee bar, and you’ll be everyone’s breakfast hero.

Creative Ways to Present

Turn your kitchen into a “DIY Burrito Bar” by setting out the fillings and toppings and letting everyone assemble their own masterpiece. Wrap individual burritos in parchment and serve picnic-style, or cut each finished burrito in half and arrange on a platter, dipping sauces in the middle. The Only Breakfast Burrito loves a little spotlight, so get creative with serveware for maximum burrito joy!

Make Ahead and Storage

Storing Leftovers

If you’re eating within 12 hours, wrap each burrito snug in foil and stash them in the fridge inside zip-top bags. They’ll stay perfectly moist and ready for a quick reheat—just be sure to keep that tortilla wrapped so everything stays in place (and your grab-and-go breakfast is never a mess).

Freezing

For the ultimate breakfast stash, freeze The Only Breakfast Burrito after wrapping each tightly in foil. Toss the foil bundles into a large zip-top freezer bag, label, and freeze for up to three months. They’ll be ready to rescue you on the busiest mornings with just a quick reheat—much better than store-bought frozen burritos!

Reheating

Microwave or oven? You choose! Unwrap frozen burritos from foil, wrap in a paper towel, and defrost in the microwave for a few minutes before finishing on high. For a crowd, bake them (still wrapped in foil) at 350°F straight from the freezer for about 45 to 55 minutes until hot through the center. The result: a hot, satisfying breakfast just like fresh.

FAQs

Can I make The Only Breakfast Burrito with different meats?

Yes, absolutely! Swap in cooked chorizo, ham, turkey sausage, or go all-veggie with mushrooms and peppers. The Only Breakfast Burrito is endlessly customizable—just keep the proportions the same for best results.

Can I leave out the cream cheese in the eggs?

Definitely. If cream cheese isn’t your thing, just skip it—the scrambled eggs will still be soft and delicious, especially with slow cooking. Some people add a splash of milk or a little extra butter for creaminess instead.

What can I use instead of hash browns?

You can substitute diced, roasted potatoes, sweet potatoes, or simply leave the potatoes out and focus on the meats and eggs. The Only Breakfast Burrito still shines with these little adjustments.

How do I keep the burrito from getting soggy?

Let your cooked ingredients (especially potatoes and eggs) cool to room temp before assembly, and create a layer of melted cheese as a barrier inside each tortilla. If you’re freezing, wrap tightly to limit excess moisture inside.

Can I grill The Only Breakfast Burrito for a smoky finish?

Yes! Spray the outside of the foil-wrapped burritos with nonstick spray and heat them right on a grill until sizzling and hot in the middle. They pick up a faint smokiness and extra toasty tortilla edges—perfect for camping mornings or outdoor brunches.

Final Thoughts

If breakfast ever feels like a chore or you’re desperate for a make-ahead morning win, try The Only Breakfast Burrito and watch it work its magic. It’s the recipe you’ll pass along, tweak for every gathering, and crave all week long. Grab those ingredients, wrangle a friend to help assemble, and get rolling—your mornings are about to get a serious upgrade. Promise!