Why You’ll Love this Mexican Breakfast Burrito
When it comes to breakfast, nothing beats the satisfying combination of flavors and textures you’ll find in this Mexican Breakfast Burrito.
I’m talking about crispy hash browns, savory sausage (or bacon, if that’s your thing), fluffy scrambled eggs, and melty cheese all wrapped in a warm tortilla.
What makes these burritos so perfect? They’re customizable—add as much or as little salsa as you want.
Plus, they’re portable for those hectic mornings when you’re rushing out the door.
Need something that’ll keep you full until lunch? These protein-packed bundles have got you covered.
What Ingredients are in Mexican Breakfast Burrito?
Let’s talk about what goes into these mouthwatering breakfast burritos. The beauty of this recipe lies in its simplicity—just a handful of hearty ingredients that work together to create something truly satisfying.
I’m always amazed at how these basic components transform into something so delicious. Ready to stock up your kitchen for burrito-making magic?
- 1 package frozen hash browns
- 1 pound breakfast sausage or bacon (your choice!)
- 6 eggs
- 2 cups shredded cheese
- Salsa (as much or as little as you prefer)
- Tortillas (flour tortillas work best for wrapping)
When shopping for these ingredients, consider a few personal touches that could elevate your breakfast burrito experience. Maybe grab some fresh cilantro or chopped green onions to sprinkle in?
Or perhaps a ripe avocado to slice and tuck inside? The cheese is flexible too—while the recipe calls for generic shredded cheese, don’t hesitate to use Mexican-blend, sharp cheddar, or even pepper jack if you’re looking for a bit of heat.
How to Make this Mexican Breakfast Burrito
Making these burritos is wonderfully straightforward—the kind of cooking that doesn’t demand too much brain power before your morning coffee kicks in.
Start by cooking 1 package of frozen hash browns according to your preference. I like mine crispy on the edges but tender inside, which usually takes about 10-12 minutes in a hot skillet with a bit of oil. While they’re sizzling away, cook your 1 pound of breakfast meat. Whether you’ve chosen savory sausage or crispy bacon, make sure it’s thoroughly cooked and then add it right in with those golden hash browns.
Next comes the protein powerhouse—6 beaten eggs go directly into the skillet with your hash browns and meat. This is where the magic happens! Keep stirring frequently as the eggs set, creating that perfect scrambled texture that binds everything together. The eggs should take just 2-3 minutes to cook through.
Meanwhile, warm your tortillas by popping them in the microwave for about 10 seconds each. This quick step makes them pliable and prevents that disappointing tortilla crack when you’re mid-wrap. Nobody wants a breakfast burrito catastrophe first thing in the morning, right?
Assembly time is where you can get creative, though the basics remain simple. Place about 1/2 cup of your delicious mixture right in the center of each warmed tortilla. Sprinkle generously with a portion of your 2 cups of shredded cheese—the residual heat will help it melt into gooey perfection.
Add salsa to taste (mild for the sensitive souls, extra hot for the brave), then fold in the sides of your tortilla and roll it up from the bottom. The technique might take a couple of tries to master, but even an imperfectly wrapped burrito tastes amazing.
For an extra touch, you could quickly toast the seam-side down in a dry pan to seal it all together and add a pleasant crunch. If you’re making these in large batches for a restaurant or catering business, using a commercial deep fryer would create an irresistibly crispy exterior that customers love.
Mexican Breakfast Burrito Substitutions and Variations
Though this breakfast burrito recipe provides a delicious foundation, the true beauty lies in its versatility and adaptability to whatever ingredients you might’ve on hand.
Don’t have hash browns? Swap in diced potatoes or even leftover rice. Vegetarian friends coming over? Skip the meat entirely or substitute black beans, which add wonderful protein and texture.
The cheese options are practically endless—pepper jack for spice lovers, cotija for authenticity, or even a dairy-free alternative if needed. And the salsa? Well, that’s where things get fun. Mild, smoky, fruity, verde—each creates an entirely different burrito experience.
What to Serve with Mexican Breakfast Burrito
While these hearty breakfast burritos can certainly stand on their own as a complete meal, I’m a firm believer in creating a full breakfast experience with complementary sides.
Fresh fruit makes a perfect counterbalance to the savory, rich burrito. Think juicy orange slices, crisp apple wedges, or a simple fruit salad.
A small cup of Mexican hot chocolate or horchata adds that special touch, don’t you think?
For something extra, consider avocado slices drizzled with lime juice or a dollop of sour cream on the side. They’re perfect for cooling down spicier burritos.
Final Thoughts
After you’ve mastered this Mexican breakfast burrito recipe, you’ll never look at breakfast the same way again.
I’m convinced these burritos are the perfect morning meal—customizable, portable, and absolutely delicious.
What I love most is how versatile they are.
Don’t have sausage? Use bacon. Prefer more spice? Add jalapeños.
They’re also great for meal prep—just wrap them in foil and freeze for busy mornings.
The combination of crispy hash browns, savory meat, fluffy eggs, and melty cheese wrapped in a warm tortilla is truly unbeatable.
Trust me, your family will be requesting these regularly.
