Go Back
–+ servings
A breakfast burrito cut in half on a plate with hot sauce on the side.

Make-Ahead Breakfast Burritos

A woman's face.Angie Zoobkoff
When stuffed with sausage, cheese, eggs, and hashbrowns, burritos become the ultimate breakfast food.
No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Breakfast
Cuisine Tex-Mex
Servings 6 burritos
Calories 761 kcal

Ingredients
  

  • 1 pound (454 g) pork breakfast sausage
  • 2 cups diced frozen hash browns
  • ½ teaspoon seasoning salt
  • 6 large eggs
  • 1 ½ cups shredded cheddar cheese
  • 6 burrito-size tortillas
  • Hot sauce or salsa for serving (optional)

Instructions
 

  • In a large skillet over medium heat, brown the sausage, stirring frequently, until cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving the fat in the skillet.
  • Add the hash browns to the fat in the skillet and cook over medium heat, stirring frequently, until golden, 5 to 6 minutes. Season with the salt and set aside.
  • Whisk the eggs in a large bowl, then pour them into a medium non-stick skillet. Cook, stirring frequently, pushing the cooked curds to the center of the skillet and allowing the uncooked egg to fill in the space behind until all of the egg has formed soft, creamy curds, about 5 minutes. Remove from the heat and set aside.
  • When the sausage, potatoes, and egg have cooled to room temperature, assemble the burritos by topping each tortilla with ½ cup sausage, ⅓ cup hash browns, ¼ cup cheese, and 3 tablespoons scrambled egg.
  • Roll each burrito up by folding in the sides and then firmly rolling from one edge, keeping the sides tucked in. Wrap each burrito in foil, and label if necessary. Refrigerate or freeze until you're ready to cook.
  • To heat the burritos, set them on a campfire grate over hot coals, or on a portable grill over low flame, or in a skillet on a camp stove over medium heat. Cook until the filling is heated through and the cheese is melted, about 20 minutes for thawed burritos. Frozen burritos will require an additional 5 to 10 minutes.
  • Serve with hot sauce or salsa, if desired.

Notes

  • Add some fat--If your sausage doesn't leave much fat in the skillet, add a drizzle of oil or a pat of butter before cooking the hashbrowns. You want a thin sheen of fat in the skillet to cook the potatoes in.
  • Let it cool--Let your sausage, hashbrowns, and eggs cool to room temperature before assembling the burritos. This will prevent the cheese from melting during assembly.
  • Keep track of customizations--Stash your assembled burritos in a resealable plastic bag. You should be able to fit all 6 snugly inside a gallon-sized bag. If you have customized any of them for special diets or tastes, write initials or notes on the foil with sharpie to keep them organized.

Nutrition

Serving: 1 burritoCalories: 761kcalCarbohydrates: 51gProtein: 35gFat: 46gCholesterol: 276mgSodium: 1279mgFiber: 3gSugar: 3g
Keyword campfire cooking, camping breakfast, make-ahead meals
Tried this recipe?Let us know how it was!