Saddle up for the ultimate morning meal with these hearty Cowboy Breakfast Burritos! Inspired by the robust, satisfying breakfasts that fueled cowboys on the range, these burritos pack all the protein and flavor you need to start your day with a bang.
Combining crispy potatoes, savory sausage, fluffy scrambled eggs, and melty cheese all wrapped in a warm tortilla, this recipe delivers that diner-quality breakfast experience right in your own kitchen. Whether you’re feeding a hungry family or meal prepping for busy mornings, these burritos are guaranteed to satisfy.
Why You’ll Love This
- Hearty and filling – keeps you energized until lunchtime
- Customizable – easily adapt with your favorite breakfast meats and veggies
- Make-ahead friendly – perfect for busy mornings or weekend meal prep
- Hand-held convenience – great for breakfast on the go
- Family favorite – appeals to both kids and adults
Ingredients
- 8 oz ground pork sausage
- ½ ring Kielbasa sausage (7 oz), diced
- 2 cups frozen diced hash brown potatoes
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 small yellow onion, diced
- 1 medium jalapeño pepper, seeded and diced
- 4 large eggs, beaten
- 1 tbsp unsalted butter
- ½ tsp seasoned salt
- ⅛ tsp black pepper
- ⅛ tsp garlic powder
- ½ tsp cowboy ranch seasoning (optional)
- 4 large flour tortillas (10-inch)
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 tbsp vegetable oil for frying
- Sour cream
- Salsa
Instructions
- Heat a large nonstick skillet over medium heat and add the ground pork sausage. Cook for 6-7 minutes, breaking it up as you go, until no longer pink. Add the diced kielbasa and cook for another 2-4 minutes until everything is nicely browned. Using a slotted spoon, transfer the meat to a paper towel-lined plate to drain.
- In the same skillet with the delicious meat drippings, add the frozen hash browns and toss to coat. Cook for 5-7 minutes until they start to get crispy and are almost cooked through.
- Toss in the diced red and green bell peppers, onion, and jalapeño along with the seasoned salt, black pepper, and garlic powder. Continue cooking for 5-7 minutes until all the vegetables are tender and everything is beautifully cooked. Transfer to a bowl and wipe out the skillet.
- Beat the eggs and mix in the cowboy ranch seasoning if using (or just season with salt and pepper). Melt the butter in the same skillet over medium heat, then pour in the eggs. Gently push them around with a spatula to form soft, fluffy curds. Cook until just set and creamy, then remove from heat.
- Heat your tortillas in the microwave for a few seconds or in a dry skillet to make them soft and pliable – this makes rolling so much easier!
- Lay out the warm tortillas and divide the fillings evenly: start with ¼ cup each of cheddar and Monterey Jack cheese, then add ½ cup of the meat mixture, ¼ cup scrambled eggs, and ¾ cup of the potato-vegetable mixture to each tortilla.
- Fold in the left and right sides of each tortilla toward the center, then fold up the bottom edge over the filling. Roll tightly from bottom to top, keeping everything compact and secure. These are hefty burritos!
- Heat 1 tablespoon of oil in a skillet over low heat. Place the burritos seam-side down and fry for 2-3 minutes per side until golden brown and crispy. Work in batches if needed. Serve hot with sour cream and salsa on the side!
Tips & Variations
- Swap breakfast sausage for bacon, chorizo, or diced ham for a different flavor profile
- Make it vegetarian by omitting the meat and adding black beans or additional vegetables
- Prep all ingredients the night before for a quicker assembly in the morning
- For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper
- Use sweet potatoes instead of russet potatoes for a slightly sweeter flavor and nutritional boost
- Make a large batch and freeze individually wrapped burritos for quick breakfasts throughout the month
Serving Suggestions
These hearty burritos are a complete meal on their own, but they pair wonderfully with fresh fruit or a simple green salad for a more balanced breakfast. Set up a DIY burrito bar with extra toppings like diced avocado, pico de gallo, sliced jalapeños, and different hot sauces to let everyone customize their own cowboy creation.
For a true ranch-style breakfast experience, serve alongside a mug of strong black coffee or a spicy Bloody Mary for weekend brunches.
Notes
- Burritos can be stored in the refrigerator for up to 3 days if wrapped tightly in foil
- To freeze, wrap each burrito individually in parchment paper, then aluminum foil, and freeze for up to 3 months
- Reheat frozen burritos in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes
- For meal prep, keep components separate and assemble fresh burritos throughout the week
FAQs
Can I make these burritos ahead of time?
Yes! These burritos are perfect for meal prep. Assemble them completely, wrap in foil, and refrigerate for up to 3 days or freeze for up to 3 months.
How do I prevent my burrito from getting soggy?
Make sure your fillings have cooled slightly before assembling, and if meal prepping, consider keeping wet ingredients like salsa on the side until serving time.
Can I use corn tortillas instead of flour?
While traditional burritos use flour tortillas because they’re more pliable, you can use corn tortillas for a gluten-free option. Just warm them well before rolling to prevent cracking.
What’s the best way to reheat these burritos?
For the best texture, reheat wrapped in foil in a 350°F oven for 15-20 minutes. For a quicker option, microwave for 1-2 minutes, then crisp in a skillet for 1-2 minutes per side.
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