Easy Homemade Breakfast Burritos
These Easy Breakfast Burritos are packed with fluffy scrambled eggs, crispy hashbrowns, smoky bacon or sausage, gooey melted cheese, and a creamy chipotle ranch drizzle—all wrapped in a warm, toasted tortilla. Perfect for meal prep, these burritos store well in the fridge or freezer for a quick and satisfying breakfast anytime.
Servings: 4 burritos
Ingredients
- 6 eggs
- ¼ cup heavy cream or milk
- ½ tsp salt & pepper
- 12 sausage links or ½ lb of bacon cooked according to instructions
- ½ cup queso
- 4 frozen hashbrowns cooked according to instructions
- 4 slices cheese I use havarti but you can use your favorite!
- ¼ cup chipotle ranch
- 4 burrito sized flour tortillas
Instructions
- Whisk the eggs, heavy cream, salt, and pepper in a bowl. Cook them over medium-low heat in a nonstick skillet, stirring gently until they are just set. Remove from heat.
- If using bacon, cook until crispy, drain on paper towels. If using sausage, cook thoroughly, then crumble into bite-sized pieces. Cook frozen hashbrowns according to package instructions until golden and crispy.
- Lay a flour tortilla flat and spread a layer of queso in the center. Place a crispy hashbrown on top, then add the cooked bacon or sausage. Spoon the scrambled eggs over the meat, drizzle with chipotle ranch, and top with a slice of cheese.
- Fold in the sides, then roll tightly from the bottom up, making sure everything is sealed inside. Don't be afraid to really fold it up tight! Heat a skillet or griddle over medium heat with a little butter or oil. Place the burritos seam-side down and toast for 2-3 minutes until golden brown. Flip and toast the top until crisp.Let the burritos rest for a minute, then slice them in half and enjoy!