A “monster burrito” is the kind of breakfast you make when everyone’s hungry now—crispy hashbrowns, smoky bacon, savory sausage, and cheesy eggs all wrapped into one toasty tortilla. It’s big, bold, and built for slow weekend mornings, game days, camping griddles, or anytime you want a diner-style burrito that actually stays stuffed and satisfying.
Why you’ll love this dish
This burrito earns its name. It’s hearty enough to replace a full breakfast plate, but it still comes together fast if you stage your griddle space well.
- Crowd-pleaser: Bacon + sausage + cheesy eggs is a dependable win.
- Great texture: Crispy potatoes, creamy eggs, and a toasted tortilla in every bite.
- Efficient cooking: Everything can be cooked on the same griddle in a smart order.
- Customizable: Add heat, veggies, or swap the protein without changing the method.
- Perfect for meal prep: Wrap, chill, and reheat for quick breakfasts.
“I made these for a weekend brunch and nobody talked until the burritos were gone. The crispy hashbrowns + melted cheddar combo is unreal—and toasting the wrap at the end makes it feel like a restaurant burrito.”
How to make Monster Burrito
Step-by-step overview
- Crisp the hashbrowns first so they develop a crust (don’t touch them too early).
- Cook bacon and sausage on the griddle while the potatoes are working.
- Scramble eggs with a splash of half-and-half for softer, creamier curds.
- Melt cheese over the eggs so it acts like “glue” inside the burrito.
- Steam tortillas briefly so they wrap without cracking.
- Layer smartly (cheese near the tortilla helps hold everything together).
- Toast the burrito seam-side down to seal and add crunch.
Ingredients
What you’ll need
- 1 bag Simply Potatoes hashbrowns
- 1 lb thick-cut bacon
- 1 lb breakfast sausage
- 6 eggs
- 2 tablespoons half and half (milk works in a pinch)
- 8 oz shredded cheese (Triple Cheddar recommended; pepper jack is great for heat)
- 3–4 teaspoons Essential Blend seasoning (start with 3 tsp, add more to taste)
- 2 large tortillas (burrito-size; warm tortillas wrap easier)
- 1–2 tablespoons cooking oil
- 1 tablespoon butter
Directions
Step-by-step instructions
- Preheat the griddle to 350–375°F. Add about half of the cooking oil and spread it around.
- Cook the hashbrowns: Scatter the hashbrowns in a single layer. Season with Essential Blend.
- Let them cook 3–5 minutes untouched to build a crust.
- Then flip/turn and continue cooking until browned and crisp. Move to a warmer area or a plate.
- Cook the bacon and sausage: On the open griddle space, cook bacon and sausage to your preferred doneness. Transfer to a plate (drain excess grease if you want a less heavy burrito).
- Scramble the eggs: Add butter to the griddle and let it melt. In a bowl, beat eggs with half and half. Pour onto the griddle and cook, stirring gently for soft curds.
- Melt the cheese: Sprinkle shredded cheese over the eggs. Once melted, remove eggs from the heat.
- Steam the tortillas: Sprinkle a little water on the griddle and quickly steam/warm tortillas just until pliable (seconds, not minutes).
- Build the burrito: On each tortilla, layer eggs, bacon, sausage, and hashbrowns. Add a little extra shredded cheese if you like.
- Wrap tightly: Fold in the sides, then roll firmly into a burrito.
- Toast to finish: Place burrito seam-side down on the griddle until lightly browned, then rotate to toast other sides.
- Serve: Remove, slice if you want, and enjoy. Hot sauce is excellent here.
How to serve Monster Burrito
Serving suggestions
- Diner-style plate: Slice on a diagonal and serve with extra shredded cheese and hot sauce on the side.
- Add a dip: Salsa verde, pico de gallo, chipotle mayo, or sour cream.
- Make it a full brunch: Pair with fresh fruit, a simple green salad, or a cup of black beans.
- Crunch + acid: Pickled jalapeños or pickled red onions cut the richness nicely.
How to store
Storage and reheating tips
- Refrigerate: Wrap tightly in foil or store in an airtight container for up to 3–4 days.
- Freeze: Wrap the burrito in foil, then place in a freezer bag. Freeze up to 2–3 months for best quality.
Food safety note: Don’t leave cooked eggs/meat at room temperature longer than 2 hours (1 hour if it’s hot out).
Reheat options
- Microwave (fastest): Remove foil. Wrap in a paper towel and microwave in 45–60 second bursts until hot throughout.
- Skillet or griddle (best texture): Reheat covered on medium-low, turning occasionally, until warmed through and crisp outside.
- Oven/air fryer: Great for restoring crunch—heat until the center is hot (time varies by appliance and burrito size).
Tips to make it
Helpful cooking tips
- Don’t rush the hashbrowns. Leaving them alone at first is what makes them crisp instead of mushy.
- Keep grease in check. If the griddle is heavily greased from bacon, blot or move foods to a cleaner area before eggs.
- Soft-scramble the eggs. Lower heat + gentle stirring keeps them tender (overcooked eggs turn rubbery inside a burrito).
- Warm tortillas every time. A cold tortilla cracks and leaks filling.
- Layer with intention. Cheese near the tortilla helps “seal” and hold the fillings together.
Variations
Creative twists
- Southwest: Add black beans, corn, diced green chiles, and top with salsa roja.
- Spicy: Use pepper jack, add jalapeños, and finish with chipotle hot sauce.
- Veggie-loaded: Mix sautéed peppers, onions, spinach, or mushrooms into the eggs.
- Lighter option: Use turkey sausage and center-cut bacon; reduce cheese slightly.
- Extra-crispy wrap: Brush the outside lightly with butter before the final toast.
FAQs
Common questions
Can I make Monster Burritos ahead of time for meal prep?
Yes. Cook and cool the fillings, assemble, then wrap tightly. Refrigerate up to 3–4 days or freeze for longer storage. For best texture, toast after reheating (or toast before storing, then re-crisp on the griddle).
What can I use instead of Essential Blend seasoning?
A simple substitute is a mix of salt, black pepper, garlic powder, onion powder, and paprika. If your cheese or meats are salty, season the potatoes lightly at first and adjust after tasting.
How do I keep the burrito from getting soggy?
Make sure the hashbrowns are truly crisp, drain excess grease from bacon/sausage, and don’t over-steam the tortillas. Also, let hot fillings cool for a minute before wrapping so steam doesn’t get trapped inside.
Can I use different potatoes or tortillas?
Absolutely. Any shredded hashbrown-style potatoes work. For tortillas, burrito-size flour wraps are easiest; if using smaller tortillas, make more burritos with less filling per wrap to prevent blowouts.
What internal temperature should the sausage reach?
For food safety, cook ground breakfast sausage to 160°F (71°C). Bacon should be cooked to your preferred crispness, and leftovers should be reheated until steaming hot.
Monster Burrito
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A hearty breakfast burrito filled with crispy hashbrowns, smoky bacon, savory sausage, and cheesy eggs, perfect for a satisfying start to your day.
Ingredients
- 1 bag Simply Potatoes hashbrowns
- 1 lb thick-cut bacon
- 1 lb breakfast sausage
- 6 eggs
- 2 tablespoons half and half
- 8 oz shredded cheese (Triple Cheddar recommended)
- 3–4 teaspoons Essential Blend seasoning
- 2 large tortillas (burrito-size)
- 1–2 tablespoons cooking oil
- 1 tablespoon butter
Instructions
- Preheat the griddle to 350–375°F. Add about half of the cooking oil and spread it around.
- Cook the hashbrowns: Scatter the hashbrowns in a single layer. Season with Essential Blend.
- Let them cook 3–5 minutes untouched to build a crust. Then flip/turn and continue cooking until browned and crisp. Move to a warmer area or a plate.
- Cook the bacon and sausage: On the open griddle space, cook bacon and sausage to your preferred doneness. Transfer to a plate.
- Scramble the eggs: Add butter to the griddle and let it melt. In a bowl, beat eggs with half and half. Pour onto the griddle and cook, stirring gently for soft curds.
- Melt the cheese: Sprinkle shredded cheese over the eggs. Once melted, remove eggs from the heat.
- Steam the tortillas: Sprinkle a little water on the griddle and quickly steam/warm tortillas just until pliable.
- Build the burrito: On each tortilla, layer eggs, bacon, sausage, and hashbrowns.
- Wrap tightly: Fold in the sides, then roll firmly into a burrito.
- Toast to finish: Place burrito seam-side down on the griddle until lightly browned, then rotate to toast other sides.
- Serve: Remove, slice if you want, and enjoy. Hot sauce is excellent here.
Notes
Don’t rush the hashbrowns for maximum crispiness. A cold tortilla can crack, so warm them each time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Mexican