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Tex-Mex Breakfast Burritos

These Tex-Mex Breakfast Burritos are the perfect way to start your day with a burst of flavor. Packed with scrambled eggs, crispy hash browns, savory sausage, and gooey cheese, they are wrapped in soft tortillas for a handheld breakfast treat. Customize them with your favorite fillings like bacon, chorizo, or veggies. Serve with salsa, guacamole, or hot sauce for added zest. Great for meal prep, these burritos can be refrigerated or frozen for quick, on-the-go breakfasts!
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Prep Time 20 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American, Mexican
Servings 8 burritos
Calories 350 kcal

Equipment

  • 1 Large skillet
  • 1 Medium bowl
  • 1 Whisk
  • 1 Knife and cutting board
  • 1 Spatula
  • 1 Foil or parchment paper
  • 1 Airtight container or freezer bags

Ingredients
  

  • 8 large flour tortillas
  • 8 large eggs
  • 1 cup cheddar or Monterey Jack cheese shredded
  • 1 cup cooked breakfast sausage, crumbled (or cooked bacon, chopped)
  • 1 cup diced bell peppers (any color)
  • 1 cup diced onions
  • 1 cup cooked hash browns or diced potatoes
  • 1 tablespoon olive oil or butter
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder teaspoon salt (optional, for spice)
  • ½ teaspoon black pepper
  • Optional: salsa, guacamole, or hot sauce for serving

Instructions
 

  • Prepare the Filling
    Heat olive oil or butter in a large skillet over medium heat. Add diced onions and bell peppers, cooking for 3-4 minutes until softened. Stir in cooked hash browns or diced potatoes, cooking for an additional 5 minutes until lightly browned. Set the mixture aside.
  • Cook the Eggs
    In a medium bowl, whisk together eggs, garlic powder, chili powder (if using), salt, and black pepper. Pour the eggs into the skillet, stirring gently until scrambled and just set. Remove from heat.
  • Wrap and Store
    Wrap each burrito in foil or parchment paper. For immediate use, store burritos in an airtight container in the refrigerator for up to 5 days. For long-term storage, place the wrapped burritos in freezer bags and freeze them for up to 3 months.
  • Assemble the Burritos
    Lay out the tortillas on a flat surface. Divide the potato mixture, scrambled eggs, breakfast sausage, and shredded cheese evenly among the tortillas. Fold the sides of each tortilla inward, then roll them up tightly from the bottom to form burritos.
    Tip: For added variety, swap sausage with cooked chorizo or plant-based meat alternatives, or mix in chopped spinach or kale with the potatoes.
  • Reheat and Enjoy
    For refrigerated burritos, reheat in the microwave for 1-2 minutes. For frozen burritos, microwave for 3-4 minutes, flipping halfway through. Alternatively, bake at 375°F (190°C) for 20 minutes until heated through.

Video

Notes

We’d love to hear how your Tex-Mex Breakfast Burritos turn out! Did you make any substitutions or add your own twist? Share your experience and tips in the comments below. Happy cooking! 😊
Keyword Breakfast, Burrito, Meat