Ingredients
10 large eggs
½ tablespoon olive oil
½ cup diced onion
1 cup shredded hash brown potatoes, thawed
1 cup diced red peppers
1 tablespoon minced garlic
1 cup cooked ground sausage
½ cup cooked crumbled beef
1 ¼ cups shredded cheddar cheese
Salt and pepper to taste
8 tortilla wraps (8 inch, whole wheat or preferred type)
Instructions
- Scramble the eggs in a large skillet. Remove from the pan and keep warm in a covered bowl.
- In the same skillet, sauté onion, hash brown potatoes, and red peppers in olive oil for 2-3 minutes until the potatoes are cooked.
- Add garlic, sausage, beef, scrambled eggs, and cheese. Season with salt and pepper to taste.
- Divide the filling evenly among the tortillas. Roll each, folding in the ends to secure.
- Heat a skillet or panini press and brown burritos seam-side down for 30-60 seconds per side.
- Serve immediately or cool and freeze for later. To freeze, place burritos seam side down on a parchment-lined baking sheet, freeze for 1 hour, then store in freezer bags.
- To reheat, wrap a burrito in a damp paper towel and microwave 1-2 minutes, or reheat in a skillet for 1-2 minutes per side.
Notes
- Make-ahead friendly: freeze burritos for up to 3 months.
- Vegetarian version: omit meat and add spinach, mushrooms, or black beans.
- Customize with different cheeses or tortilla types.
- Add jalapeños or chili powder for extra spice.
- Best reheated in microwave with damp paper towel or in a skillet for a crispier texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop & Panini Press/Skillet
- Cuisine: Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1 burrito
- Calories: 310
- Sugar: 2g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 195mg
