Mexican Breakfast Burritos
By: McCormick Kitchens
Made With:
Breakfast burritos are easy to eat on the go and can be just as easy to make. Our Mexican breakfast burrito recipe is both hearty and can still be cooked in a single skillet. If you don’t have everything on hand, don’t worry! Breakfast burritos are very easily modified to work with what you have as long as you don’t overstuff the wrap.
Breakfast burritos are easy to eat on the go and can be just as easy to make. Our Mexican breakfast burrito recipe is both hearty and can still be cooked in a single skillet. If you don’t have everything on hand, don’t worry! Breakfast burritos are very easily modified to work with what you have as long as you don’t overstuff the wrap.
Key products
Instructions
- Melt 2 tablespoons of the butter in a large skillet on medium heat. Add hash browns and 1/2 of the Seasoning Mix; cook 3 to 4 minutes or until softened. Add onions and bell peppers; cook 4 to 5 minutes longer or until onions are tender and potatoes are lightly browned. Stir in cooked sausage. Remove mixture from skillet; set aside.
- Mix eggs, cream, and remaining Seasoning Mix in a medium bowl with a wire whisk until well blended. Melt remaining 2 tablespoons butter in the same skillet on medium heat. Add egg mixture; cook 3 to 4 minutes or until soft curds form.
- To assemble burritos, place 1/2 cup potato mixture on each tortilla. Top with 1/4 cup each eggs and cheese. Fold each into a burrito. Serve immediately.
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