Classic Bacon & Sausage Breakfast Burrito

Simple breakfast recipe with eggs, bacon, sausage, onions, green peppers, and cheddar cheese. A versatile recipe that can be adjusted to anyone's pantry and favorite ingredients.

Everything breakfast burrito - veggies, meat, cheese and egg.

The first time I ever had a breakfast burrito was fresh out of college, after a night of hanging out with my friends. We would wake up the next morning, a few of us would run to the grocery store, grab eggs, tortilla, onions, pepper, and bacon. Cook everything up, and then assemble to preference. I always added ketchup in mine before rolling it up, 😉 now I just dip it in ketchup.

Since then, I had only made them a few times and didn’t think much of them. Until my niece asked me to create her a breakfast burrito recipe. Now, it has become one of my husband’s favorites go to for breakfast options. Classic Bacon & Sausage Breakfast Burrito. Especially when he is looking for something hearty and filling.

I make a batch, toss them in the freezer, and we have them as a quick and easy go to breakfast.

The best part of this recipe is it is beyond versatile and very hard to mess up. My preference would be to omit the bacon and have peppery sausage. While others may like to remove the bacon and sausage and add more veggies. Possibilities are endless!!

Cheddar, Sausage, Egg & Bacon Breakfast Burrito - A Classic

Hearty breakfast burrito for simple grab and go busy mornings.

Equipment

• Tinfoil

• Saucepan

• Ziplock Freezer Bags

Tips or Tricks

• To prepare for future meals – wrap in tinfoil and store burritos in a gallon freezer Ziplock bag.

• To eat, unwrap tinfoil, place on a plate, microwave 90 seconds, flipping halfway through.

Length of Time

• Prep Time - 15 minutes

• Cook time - 30 minutes

Servings

• Serving Size: 8 (large tortillas) or

• Servings:1 burrito

Ingredients

• 8 large tortillas (or 10 small tortillas)

• 1 pound ground sausage

• 1 pound bacon

• 7 ½ cups hashbrown

• ½ yellow onion diced

• 1 green pepper diced

• 12 eggs - scrambled

• 2 cups (8 ounces) shredded cheddar cheese

• TT Kosher Salt

• TT Black Pepper

Directions

1. In a saucepan, cook bacon to your preference of doneness. Cool on paper towel, set aside.

2. Prepare hashbrowns, per packaging instructions.

3. In a bowl, whisk eggs, pour into a heated saucepan, season with salt and pepper.

4. Once cooked through, add ground sausage and brown.

5. Add diced onions and green peppers. Cook until heated through and softened. Pull off.

6. Combing egg mixture, hashbrowns and bacon.

7. In each tortilla, add 1 cup egg mixture and 1/4c cheese. Fold and roll each burrito.

Notes

• This recipe is very versatile. Red peppers can be used versus green peppers. For a little kick, add in jalapeno.

• Lower the cost - omit the sausage and bacon and double the eggs

• Optional to use low carb or smaller burritos and lower the quantity of filling put in to create more burritos.