why make this recipe
The Cowboy Breakfast Burrito is a hearty and satisfying meal that’s perfect for starting your day right. With a mix of crispy bacon, savory sausage, and fluffy scrambled eggs wrapped in a warm tortilla, it’s a filling breakfast that can easily feed a crowd. Not only is it delicious, but it’s also customizable to meet everyone’s taste preferences, making it a beloved choice for family breakfast or brunch gatherings.
how to make Cowboy Breakfast Burrito
Ingredients :
- 12 Large Flour Tortillas (10-12 inches)
- 8 Slices Thick-Cut Bacon
- 1 lb Beef Breakfast Sausage
- 4 Large Russet Potatoes (2.5 – 3 lbs), diced
- 1 Large Yellow Onion, diced
- 1 Large Green Bell Pepper, diced
- 1-2 Jalapeños, diced (optional)
- 12 Large Eggs
- ¼ cup Milk or Cream
- 2 cups Shredded Cheese Blend
- 2 tablespoons Olive Oil or Vegetable Oil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- Optional: Salsa, hot sauce, sour cream, avocado, cilantro for serving
Directions :
Prepare all ingredients: Dice potatoes into ½-inch cubes. Finely dice onion, green bell pepper, and jalapeños (if using, remove seeds and membranes for less heat). Set aside in separate bowls.
Cook bacon in a large skillet (preferably cast iron) over medium heat until golden brown and crispy. Remove bacon, crumble, and set aside. Pour off most of the rendered fat, reserving 1-2 tablespoons. In the same skillet, add the beef breakfast sausage. Break it up with a spoon and cook over medium-high heat until browned and no longer pink. Drain excess grease, remove sausage, and set aside with the crumbled bacon.
Return the skillet to medium-high heat (add 1-2 tablespoons olive oil if needed). Add diced potatoes in a single layer. Cook for 20-25 minutes, stirring every 5-7 minutes, until tender on the inside and crispy and golden on all sides. Season with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika. Stir well, then remove potatoes from the skillet and set aside.
In the same skillet (add a touch more oil if needed), reduce heat to medium. Sauté diced onion and bell pepper for 5-7 minutes until tender-crisp. If using, add diced jalapeños and sauté for another 2-3 minutes. Season with the remaining ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika. Stir everything together, then remove vegetables from the skillet and set aside.
In a large mixing bowl, whisk the 12 eggs with ¼ cup milk or cream, a pinch of salt, and a dash of black pepper until fully combined and slightly frothy. Wipe out the skillet, then add about 1 tablespoon of butter or oil and heat over medium-low heat. Pour in the whisked egg mixture. Cook gently, pushing cooked egg from the edges towards the center, until mostly set but still moist and creamy. Sprinkle in 1 cup shredded cheese blend and gently fold until just melted. Remove immediately from heat to prevent overcooking.
Warm tortillas using your preferred method (microwave, dry skillet, or oven) until they are warm and pliable. Lay a warm tortilla flat on a clean surface. Sprinkle about 2 tablespoons of shredded cheese directly on the tortilla. Then, towards the bottom third of the tortilla, add a generous scoop of scrambled eggs, followed by crispy potatoes, the crumbled bacon and beef sausage mix, and finally a spoonful of the sautéed veggies. Add a small drizzle of optional salsa or sour cream if desired, being careful not to overfill.
To roll the burrito: First, fold the left and right sides of the tortilla inward over the filling (about 1-2 inches). Next, grab the bottom edge of the tortilla, just below your filling, and tightly fold it up and over the filling, tucking it in snugly. Continue rolling the burrito upwards, applying gentle, consistent pressure, to create a compact, cylindrical shape. Repeat this process for all remaining tortillas and fillings.
Serve the Cowboy Breakfast Burritos immediately, either whole or cut in half diagonally. Offer optional garnishes on the side such as fresh salsa, hot sauce, sour cream or Mexican crema, sliced avocado or guacamole, and fresh chopped cilantro for customization.
how to serve Cowboy Breakfast Burrito
The Cowboy Breakfast Burrito is best served immediately while it’s hot. You can enjoy it whole or slice it in half for easier handling. Make sure to provide a selection of toppings like salsa, sour cream, or avocado, so everyone can customize their burrito to their liking.
how to store Cowboy Breakfast Burrito
If you have leftovers, wrap the burritos tightly in foil or plastic wrap and store them in the fridge for up to 3 days. For longer storage, you can freeze them wrapped in plastic wrap and then in a freezer bag for up to 2 months. Just reheat in the oven or microwave before enjoying.
tips to make Cowboy Breakfast Burrito
- For extra flavor, try adding spices or herbs to the egg mixture.
- Make sure the potatoes are cooked until crispy for a great texture.
- If you like it spicy, don’t skip the jalapeños!
- Feel free to use different types of cheese for a unique twist.
variation
You can easily swap the meat for turkey bacon or chicken sausage for a leaner option. Additionally, adding ingredients like spinach, mushrooms, or tomatoes can bring more vegetables into your breakfast burrito.
FAQs
Can I make these burritos ahead of time?
Yes, you can prepare the filling in advance and assemble the burritos in the morning for a quick breakfast.What can I do if I don’t have flour tortillas?
You can use corn tortillas or wraps instead, but be aware that the texture and flavor will differ slightly.Can these burritos be frozen?
Yes, they freeze well. Wrap them tightly and defrost overnight in the refrigerator before reheating.