Welcome to the only Breakfast Burrito recipe you will ever need! Once you know the basics of this amazing make ahead meal, you are going to be unstoppable. The possibilities are endless! I will show you all my tips and tricks for how to customize, how to store in the freezer, how to defrost and reheat, and most especially, how to garnish when you are ready to serve, because even the best breakfast burritos are nothing without proper toppings. Nothing, I say!
Ingredients
- 1 & 1/2 pounds bacon, thin slice
- 1 pound bulk breakfast sausage
- 1 & 1/4 pounds cheddar cheese, shredded at home, if you have time
- 30 ounces frozen shredded hash browns
- 1/3 cup bacon grease, from the bacon you just cooked (maybe more)
- 1/2 cup butter, or more (1 stick; for the hash browns)
- generous kosher salt, for the hash browns
- black pepper, for the hash browns
- 1/2 cup green onions, chopped
- 4 ounces cream cheese, chopped into chunks
- 15 large eggs
- 1 & 1/4 teaspoons Lawry’s Seasoning salt, or kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/4 cup butter, for the eggs
- 15 (10-inch) flour tortillas, warmed (burrito size)
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