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