When I first joined Pinterest YEARS ago, I distinctly remember stumbling on a breakfast burritos recipe that I made one or two times. It was a meal prep recipe that had you freezing them and then reheating as needed. After the initial making of them, I never looked back at the recipe, and if we wanted something similar, I’ll be honest, the Mr made them.
Fast forward to earlier this year. Our ladies (and by ladies, I mean hens) are laying like crazy and we have more eggs than we can keep up with. We have company coming with a busy morning that required us to leave the house quickly with five kids in tow. I feel like more than one of you can relate to that scene, right?
As such, we needed a quick meal that would be full of protein to keep the kids full. But it had to be kid friendly too. Bonus points if it’s healthy! I remembered those delicious breakfast burritos we had years ago and set out to make my own.
We had eggs, bulk sausage, onions and peppers on hand; but no hash browns. Dang. What we did have was tater tots, so I gave them a try. I was so pleasantly surprised with the results! I can’t wait for you to give them a try too!
In the end, all kiddos (even the pickiest of them!) asked for seconds, loving breakfast. A few weeks later, my mom pulled a sheet of paper out and said, “I need the breakfast burritos recipe from you!” “Well heck mom, I threw that together and I don’t have a recipe.”
I rattled off what I could remember and made a mental note to make breakfast burritos again, taking measurements as I went. And I’ll tell you, it is very much family approved! We also tested freezing them so if you are a meal prep kind of person, I have you set! You can make the filling, fill some fajita shells and freeze them for those busy, busy mornings!
Let’s get cooking!
Your Ingredients
- ½ cup diced onions
- ½ cup diced sweet pepper, any color
- 1-2 tablespoons olive oil
- 1 pound bulk breakfast sausage
- 10 eggs
- ¼ cup milk
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon garlic powder
- 8-10 ounces of hash brown patties or tater tots, thawed
- 16 tortilla shells
- Shredded cheese and salsa (optional)
Your Steps to Breakfast Burritos
In a large sauté pan, heat 1 tablespoon of olive oil. Once warm, add onions and sweet pepper. Cook for 8 minutes, stirring often. Add additional oil if needed and breakfast sausage. (I really like adding just a bit of oil to help ground protein from sticking) Break apart and cook until browned, about 8 minutes. I LOVE my meat chopper for this! Meanwhile, whisk the egg, milk, salt, pepper, and garlic powder together.
When browned, remove the onion, pepper, and sausage mixture from the pan and place in a paper towel lined bowl, but leave the drippings to cook the hash browns. Add the hash browns to the pan, breaking apart and cooking until just hot. Again, the meat chopper is great here!
Add the eggs and the sausage mixture back to the hash browns and cook until eggs are cooked through, turning from the bottom periodically.
Serve immediately with fajita shells and other fixings like shredded cheese and salsa. Or allow it to cool, refrigerate, and reheat single burritos in the microwave in the morning for about 30 seconds (this is how we roll!).
If meal prep is your jam…
These breakfast burritos freeze great! Scoop about ⅓ of a cup of mixture onto each fajita shell. Roll them up and then wrap in a piece of wax paper. Rolled burritos can then be stored in a freezer bag and pulled out in the morning. We recommend heating them for about 1 min, 15 seconds, in 30 second intervals.
Add cheese after they have been heated or if you’re like the Mr, you can just sprinkle it on top, heat it, and then eat them with a fork.
Breakfast Burritos
Equipment
- Meat Chopper
Ingredients
- ½ cup diced onions
- ½ cup diced sweet pepper any color
- 1-2 tablespoons olive oil
- 1 pound bulk breakfast sausage
- 10 eggs
- ¼ cup milk
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon garlic powder
- 8-10 ounces of hash brown patties or tater tots thawed
- 16 tortilla shells
- Shredded cheese and salsa optional
Instructions
- In a large saute pan, heat 1 tablespoon of olive oil. Once warm, add onions and sweet pepper. Cook for 8 minutes, stirring often.
- Add additional oil if needed and breakfast sausage. Break apart and cook until browned, about 8 minutes.
- Meanwhile, whisk the egg, milk, salt, pepper, and garlic powder together.
- When browned, remove the onion, pepper, and sausage mixture from the pan and place in a paper towel lined bowl, but leave the drippings to cook the hash browns.
- Add the hash browns, breaking apart and cooking until just hot.
- Add eggs and sausage mixture back to the hash browns and cook until eggs are cooked through, turning from the bottom periodically.
- Serve immediately with fajita shells and other fixings like shredded cheese and salsa. Or allow it to cool, refrigerate, and reheat in the microwave in the morning.
Notes
Looking for other breakfast inspiration?
I have a whole page dedicated to delicious breakfast dishes, sweet and savory! Click here to see that! Or maybe I can inspire you with some of my favorites below!
