Breakfast Burrito Recipe
Anyone can make basic eggs in wrap, but registered dietician Kristen Carli of Mostly Green recently showed Mashed how to create a delicious, flavorful breakfast burrito layered with salty, savory textures of crispy hash browns, colorful veggies, and gooey cheese — and a kick of spice if you desire. "I love to make these on weekends for brunch," Carli told us about her tasty burrito recipe, though you can really this simple and easy recipe at any time of the day or night.
Meanwhile, if you want to spice up your hearty breakfast burrito, Carli, who admits to being "a hot sauce fanatic," recommends chowing down on these Mexican food-inspired burritos "with a little Cholula if you like heat." Or, whip up this copycat Taco Bell quesadilla sauce recipe, with Carli saying about the combination, "It was incredible!" Not into the heat? No worries — these breakfast burritos can totally stand alone.
Gather your breakfast burrito ingredients
To get breakfast burritos on the table in no time, simply gather your ingredients — many of which you already have on hand, we are betting. Carli's recipe calls for extra virgin olive oil, frozen hash brown patties, one red and one yellow bell pepper, an onion — she recommends a yellow one — as well as eggs, salt and pepper, 12-inch tortillas, shredded cheddar cheese, pico de gallo, and cilantro.
Now, about that cilantro. We know this herb is beyond divisive, with some people loving it added to anything and everything, and others swearing cilantro tastes beyond bad, or even like soap! We get it, and Carli even notes, "Cilantro can be omitted if you do not like it." Or, try substituting Thai basil or parsley if you'd like. Don't be afraid to edit this recipe to your specific taste. Now, let's get cooking!
Cook the hash browns for this breakfast burrito
To get started, you can go ahead and slice up the veggies, including your onion and the red and yellow peppers. If you are using cilantro, chop that up as well. Next, preheat the oven to 425 degrees Fahrenheit. You want to get your hash browns cooking up first, so line a small baking sheet with parchment paper. Now, place the frozen hash brown patties on the sheet, baking the potatoes for about 12 minutes. The goal is for the hash browns to get golden brown. Hungry yet? Our mouths are watering!
In the meantime, you can heat up a skillet to cook the cut-up veggies. Go with medium-to-high heat on the stove, and add a tablespoon of your extra virgin olive oil to the pan. In go the onions and peppers. Carli suggests sautéing the vegetables until they are charred and crispy. Yum! This process will take about eight minutes, she notes.
Scramble your eggs for this breakfast burrito
Next up in this breakfast burrito recipe is prepping your eggs. Grab a large bowl, and crack all one dozen eggs into it. Side note — never put egg shells down your drain, as they can mess with your garbage disposal.
Back to the matter at hand. Add salt and pepper to your eggs, and give 'em a good whisk. Now, in a large sauté pan over medium heat, first add in some of that olive oil. Next, pour in the eggs, allowing them cook for a few seconds. Then, Carli says you should stir and scramble the eggs just until they are set. She told Mashed, "The key to scrambled eggs is heating them over medium heat and stirring regularly." She adds this advice: "Remove the eggs from the heat just a few seconds before they are done, as they will continue to cook from the residual heat."
Assemble your breakfast burrito
Hash browns? Check. Veggies? Check. Eggs? Check. Now, you'll get to heating up your tortillas by placing them in the microwave for 30 seconds. Carli told Mashed, "I recommend heating the tortillas in the microwave first to make them pliable. This prevents the tortillas from ripping open."
Finally comes the best part — other than eating, of course. You will assemble your breakfast burritos by first layering on a hash brown patty. A half cup of scrambled eggs, or about three eggs, goes on top of the hash browns. Don't forget the veggies! Next, you'll layer on shredded cheese, a spoonful of pico de gallo, and some cilantro.
Fold both ends of the tortilla over the filling. Then, tuck the sides and filling as you roll the burrito. We know — this takes skill! Shake some hot sauce on top of your creation if desired, and eat up! Or, you can wrap your burritos in foil and store them in the refrigerator for up to two days.
- 2 tablespoons extra virgin olive oil, divided
- 4 frozen hash brown patties
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ¼ yellow onion, sliced
- 12 eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 (12-inch) tortillas
- ½ cup shredded cheddar cheese
- ½ cup pico de gallo
- ½ cup cilantro leaves
- Preheat oven to 425 degrees Fahrenheit. Line a small baking sheet with parchment paper. Place the hash brown patties on the sheet and bake for about 12 minutes until golden brown.
- Heat a medium sauté pan over medium high heat. Add 1 tablespoon olive oil to the pan along with onions and peppers. Sauté until charred and crispy, about 8 minutes.
- In a large bowl, crack all 12 eggs, and add salt and pepper. Whisk to combine. In a large sauté pan over medium heat, add 1 tablespoon olive oil. Pour in eggs. Let them cook for a few seconds, and then stir and scramble until the eggs are just set.
- Heat up tortillas in the microwave for 30 seconds. Assemble burritos by layering a hash brown patty on the tortilla. Top the hash browns with about ½ cup of scrambled eggs, 2 tablespoons of shredded cheese, a spoonful of pico de gallo, and a few cilantro leaves. Fold both ends of the tortilla over the filling, tucking the sides and filling as you roll the burrito. Serve immediately or wrap in foil and store in the fridge for up to two days.
| Calories per Serving | 390 |
| Total Fat | 24.7 g |
| Saturated Fat | 7.8 g |
| Trans Fat | 0.2 g |
| Cholesterol | 494.3 mg |
| Total Carbohydrates | 20.6 g |
| Dietary Fiber | 2.8 g |
| Total Sugars | 4.3 g |
| Sodium | 679.7 mg |
| Protein | 21.9 g |
