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- 1
Bake Your Bacon First
Preheat oven to 400°F. Lay the bacon in a single layer on a foil-lined baking sheet. Bake 10–18 minutes until very crispy — burritos are a moist environment and you want that crunch to survive. Transfer to a paper-towel lined plate and let cool, then chop into bite-size pieces. Save all that bacon grease in a small bowl — it's liquid gold for the hash browns.
- 2
Brown the Sausage
In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, about 5–8 minutes until fully cooked through. For crispy bits (trust the process): pile the cooked sausage to the edges and press a thin layer flat in the center of the pan. Cook undisturbed 1–2 minutes until browned. Repeat until all the sausage has those crispy edges. Set aside.
- 3
Crisp Up the Hash Browns
Heat a large skillet over medium-high heat. Add 2 tablespoons bacon grease and 2 tablespoons butter and swirl to coat. Add the frozen hash browns (no thawing needed) and press them firmly into a flat patty with the back of a measuring cup. Season generously with salt and pepper. Cook undisturbed until edges are browning, then flip the whole thing like a pancake using a wide spatula. Cook another 3–4 minutes until both sides are golden and crispy. Work in batches if needed. Set aside to cool.
- 4
Make the Eggs
Whisk the eggs with seasoning salt, black pepper, and onion powder until frothy and bubbly — really go for it. Heat the same skillet (wiped clean) over medium-high heat. Add 2 tablespoons butter and let it melt, then immediately turn heat to low and pour in the eggs. Using a silicone spatula, slowly scrape the bottom and sides of the pan. When eggs are mostly set but still look slightly wet, add the cream cheese chunks and fold them in. Pull the pan off the heat just before the eggs look done — they keep cooking off heat. You want them soft and custardy. Stir in the green onions.
- 5
Build Your Burritos
Wrap the flour tortillas in a damp paper towel and microwave 30 seconds to soften. Lay out each tortilla and sprinkle a layer of shredded cheddar down the center. Pile on hash browns, then eggs, then bacon, then sausage. If eating right away, add sliced avocado, a heavy drizzle of chipotle mayo, a spoonful of salsa, and a little cilantro. Fold in the sides of the tortilla, then roll from the bottom up, tucking tightly as you go. Wrap in foil and serve, or refrigerate up to 3 days or freeze up to 3 months.
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Tex-Mex Breakfast Burritos
Created by: TacoEveryDay
Ingredients
- 8 oz thin-cut bacon
- 8 oz bulk breakfast sausage
- 8 oz cheddar cheese
- 12 oz frozen shredded hash browns
- 2 tbsp bacon grease
- 4 tbsp butter
- 1/4 cup green onions
- 2 oz cream cheese
- 6 large eggs
- 1/2 tsp seasoning salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 6 flour tortillas
- chipotle mayo
- avocado
- salsa
- cilantro
Instructions
- Bake Your Bacon FirstPreheat oven to 400°F. Lay the bacon in a single layer on a foil-lined baking sheet. Bake 10–18 minutes until very crispy — burritos are a moist environment and you want that crunch to survive. Transfer to a paper-towel lined plate and let cool, then chop into bite-size pieces. Save all that bacon grease in a small bowl — it's liquid gold for the hash browns.
- Brown the SausageIn a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, about 5–8 minutes until fully cooked through. For crispy bits (trust the process): pile the cooked sausage to the edges and press a thin layer flat in the center of the pan. Cook undisturbed 1–2 minutes until browned. Repeat until all the sausage has those crispy edges. Set aside.
- Crisp Up the Hash BrownsHeat a large skillet over medium-high heat. Add 2 tablespoons bacon grease and 2 tablespoons butter and swirl to coat. Add the frozen hash browns (no thawing needed) and press them firmly into a flat patty with the back of a measuring cup. Season generously with salt and pepper. Cook undisturbed until edges are browning, then flip the whole thing like a pancake using a wide spatula. Cook another 3–4 minutes until both sides are golden and crispy. Work in batches if needed. Set aside to cool.
- Make the EggsWhisk the eggs with seasoning salt, black pepper, and onion powder until frothy and bubbly — really go for it. Heat the same skillet (wiped clean) over medium-high heat. Add 2 tablespoons butter and let it melt, then immediately turn heat to low and pour in the eggs. Using a silicone spatula, slowly scrape the bottom and sides of the pan. When eggs are mostly set but still look slightly wet, add the cream cheese chunks and fold them in. Pull the pan off the heat just before the eggs look done — they keep cooking off heat. You want them soft and custardy. Stir in the green onions.
- Build Your BurritosWrap the flour tortillas in a damp paper towel and microwave 30 seconds to soften. Lay out each tortilla and sprinkle a layer of shredded cheddar down the center. Pile on hash browns, then eggs, then bacon, then sausage. If eating right away, add sliced avocado, a heavy drizzle of chipotle mayo, a spoonful of salsa, and a little cilantro. Fold in the sides of the tortilla, then roll from the bottom up, tucking tightly as you go. Wrap in foil and serve, or refrigerate up to 3 days or freeze up to 3 months.