Classic Breakfast Burrito with Crispy Hashbrowns, Sausage & Bacon

A classic breakfast burrito with crispy hashbrowns is the kind of morning meal that satisfies every craving in one warm, perfectly wrapped package. This version brings together the very best parts of breakfast — fluffy scrambled eggs, golden shredded hashbrowns, smoky bacon, and savory breakfast sausage — all wrapped in a soft tortilla with melted cheddar cheese. It’s hearty, flavorful, and mess-free, making it just as perfect for busy weekday mornings as it is for slow weekend brunches. No fancy sauces, no fussy prep—just simple, feel-good ingredients stacked with texture and flavor.

Why We Love Classic Breakfast Burrito

• No sauce = less mess, more portability
• Uses diner-style crispy hashbrowns instead of soft potatoes
• Perfect for freezer meal prep or on-the-go eating
• Fully customizable and kid-friendly

Equipment

• Box grater or food processor (for hashbrowns)
• Nonstick or cast iron skillet
• Medium skillet (for bacon and sausage)
• Spatula
• Mixing bowl
• Paper towels
• Cutting board & knife
• Foil or parchment (for storage/freezing)

Classic Breakfast Burrito Recipe

Servings: 4 burritos

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients

For the Burritos:

• 4 large flour tortillas (10–12 inch)
• 2 medium russet potatoes (peeled and shredded)
• 2 tbsp neutral oil or butter (for hashbrowns)
• Salt & pepper, to taste
• 4 slices bacon
• 4 oz breakfast sausage (patties or links, cooked and crumbled)
• 6 large eggs
• ¼ cup milk or cream
• 1 tbsp butter (for eggs)
• 1 cup shredded cheddar cheese

Sausage Recommendations:

• Jimmy Dean Regular Pork Sausage (Roll) – classic flavor, easy to crumble
• Johnsonville Breakfast Sausage Links – sweet or maple for added depth
• Applegate Naturals Chicken & Sage Sausage – lighter and all-natural
• Beyond Breakfast Sausage – vegetarian/vegan-friendly with big flavor

Instructions

1. Cook the bacon and sausage: In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels and chop. Then cook the sausage, breaking it into crumbles. Set both aside.
2. Prepare the hashbrowns: Shred the potatoes, rinse under cold water until the water runs clear, then squeeze out excess moisture with a clean towel. Heat oil or butter in a skillet. Add potatoes in an even layer and cook undisturbed for 5–7 minutes. Flip and cook another 5–6 minutes until golden and crispy. Season with salt and pepper.
3. Scramble the eggs: In a bowl, whisk eggs with milk, salt, and pepper. Melt butter in a skillet over medium-low heat and scramble eggs until just set and fluffy.
4. Warm the tortillas: Microwave or lightly toast to make folding easier.
5. Assemble the burritos: On each tortilla, layer scrambled eggs, crispy hashbrowns, sausage, bacon, and shredded cheese.
6. Wrap and toast (optional): Roll tightly. Toast seam-side down in a dry skillet for 1–2 minutes per side if desired.
7. Serve immediately or wrap and store for later.

Notes

• Use store-bought frozen hashbrowns for convenience.
• Swap sausage for turkey sausage or chorizo.
• Great as a base for freezer meal prep.

Storage & Reheating

• Fridge: Store wrapped for up to 4 days.
• Freezer: Wrap each burrito in foil or parchment and freeze up to 2 months.
• Reheat: Microwave (covered) for 2–3 minutes, or bake at 375°F for 15–20 minutes.

This classic breakfast burrito with crispy hashbrowns brings together all the breakfast essentials in one compact, craveable meal. Whether you're feeding a crowd or prepping for busy mornings, this burrito is satisfying, simple, and endlessly customizable.