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Mexican Breakfast Burritos
breakfast brunch

Mexican Breakfast Burritos

(5.0 Average )

Burritos for breakfast! Loaded with the bold flavor of McCormick® Taco Seasoning Mix, hash browns, fluffy eggs and cheese, this meal is your make-ahead solution for busy mornings.

  • 15m

    prep time

  • 15m

    Cook Time

  • 555


  • 10



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  • 4 tablespoons butter, divided
  • 1 pound frozen shredded hash browns
  • 1 package McCormick® Taco Seasoning Mix
  • 1/2 cup chopped onions
  • 1/2 cup chopped red bell peppers
  • 1 pound ground breakfast sausage , cooked and drained
  • 8 eggs
  • 1/4 cup heavy cream
  • 9 medium flour tortillas
  • 2 cups shredded Cheddar cheese


  • Melt 2 tablespoons of the butter in 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 medium bowl with wire whisk until well blended. Melt remaining 2 tablespoons butter in 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.

  • Make Ahead Tip: Wrap prepared burritos in plastic wrap and store in freezer. To reheat, remove burrito from plastic wrap. Place on microwavable plate and cover with damp paper towel. Microwave 3 minutes on MEDIUM then 3 minutes on HIGH. Let stand 1 minute before serving.

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