If you have been searching for a breakfast that’s hearty, flavorful, and comforting, you absolutely need to try this Breakfast Burritos with Sausage, Hash Browns, Spinach, and Cheddar Recipe. It combines perfectly seasoned pork sausage, crispy hash browns, and fresh spinach wrapped in a warm flour tortilla, all melted together with sharp cheddar cheese and fluffy scrambled eggs. The blend of textures and bold flavors makes it a satisfying meal that’s quick enough for busy mornings but special enough to share with friends and family. Trust me, once you get a taste, this will become one of your go-to breakfast ideas that’s full of both energy and a little indulgence.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that each bring something unique to the table. From the savory sausage to the earthy spinach and melty cheddar, every item plays an essential role in building a balanced and delicious flavor profile.
- Butter (2 Tbsp + 1 tsp): Adds richness and helps to crisp up the hash browns and cook the eggs perfectly.
- Hash brown potatoes (1 cup, cubed): Provides a crispy, golden texture that’s the heart of the filling.
- Red bell pepper (1 small, finely diced): Brings a subtle sweetness and vibrant color to balance the savory notes.
- Mild pork breakfast sausage (½ lb): For juicy, seasoned meat that adds depth and protein.
- Dark chili powder (1 tsp): Infuses the sausage mixture with a warm, smoky heat.
- Garlic salt (½ tsp) and onion powder (½ tsp): Classic aromatics that boost overall flavor complexity.
- Black pepper or cayenne (½ tsp): Adds a gentle kick, adjustable to your spice preference.
- Ground cumin (½ tsp): Lends an earthy, slightly nutty note that complements the chili powder.
- Eggs (4 large): Become fluffy and creamy when combined with sour cream.
- Sour cream (1 Tbsp): Enriches the eggs with tang and moisture.
- Shredded cheddar cheese (1½ cups): Melts beautifully to tie all the ingredients together.
- Baby spinach leaves (1 cup): Adds freshness, a subtle green crunch, and nutritional value.
- Green onions (4, thinly sliced): Provides a mild onion sharpness and a pleasant crunch garnish.
- Flour tortillas (4, 10-inch, warmed): Soft yet sturdy enough to hold all the filling without breaking.
- Vegetable oil (1 Tbsp): For browning the burritos to a golden perfection.
- Sour cream and salsa (for serving): Classic condiments that enhance every bite with creaminess and zest.
How to Make Breakfast Burritos with Sausage, Hash Browns, Spinach, and Cheddar Recipe
Step 1: Cook the Potatoes and Peppers
Start by melting 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Toss in the cubed hash brown potatoes and diced red bell pepper. Stir frequently and cook them until they just begin to soften, about 2 to 3 minutes. This step ensures the potatoes will develop a nice crisp exterior while the peppers release their natural sweetness, creating a perfect base for the sausage mixture.
Step 2: Brown the Sausage with Seasonings
Add the pork breakfast sausage to the skillet along with dark chili powder, garlic salt, onion powder, black pepper (or cayenne if you like heat), and ground cumin. Stir thoroughly to coat the sausage evenly with the spices. Continue cooking over medium-high heat until the sausage is fully cooked and no longer pink, about 5 to 7 minutes. Once done, drain any excess fat to keep the filling from becoming greasy, then transfer the mixture to a plate to await assembly.
Step 3: Scramble the Eggs with Sour Cream
In a small bowl, whisk together eggs and 1 tablespoon of sour cream until smooth and frothy. This little addition of sour cream makes the eggs extra tender and creamy. Melt the reserved teaspoon of butter in the same skillet over medium heat, then pour in the egg mixture. Gently lift the eggs with a spatula during cooking to allow uncooked portions to flow underneath. Cook for about 2 to 3 minutes, just until the eggs are softly set but still moist and fluffy.
Step 4: Assemble the Burritos
Lay out your warmed tortillas and sprinkle about ¾ cup of shredded cheddar cheese down the center of each. Add roughly ¼ cup of fresh baby spinach over the cheese, then spoon one-quarter of the sausage and potato mixture over the spinach. Next, distribute about one-quarter of the scrambled eggs atop the sausage. Sprinkle with sliced green onions and finish with the remaining cheese to ensure a gooey, cheesy finish once wrapped.
Step 5: Fold and Roll the Burritos
To enclose the filling, fold each tortilla’s edges over the ingredients, slightly overlapping them to keep everything tucked inside. Then roll the tortilla from the bottom up tightly, ending with the seam side down to prevent it from unraveling while cooking.
Step 6: Brown the Burritos for Crispy Perfection
Heat 1 tablespoon of vegetable oil in a clean skillet over medium-high heat. Carefully place your burritos seam side down into the skillet, cooking until they are lightly golden and crisp on both sides. Turn them gently to brown evenly; this adds a delightful crunch to contrast with the soft interior.
Step 7: Serve Hot with Tasty Sides
Serve your warm breakfast burritos immediately alongside dollops of sour cream and your favorite salsa. These classic accompaniments complement the spicy, cheesy filling and add bursts of tangy flavor with each bite.
How to Serve Breakfast Burritos with Sausage, Hash Browns, Spinach, and Cheddar Recipe
Garnishes
Adding a sprinkle of chopped fresh cilantro or a few slices of ripe avocado on top can elevate the burrito experience. These garnishes bring freshness and creaminess that perfectly contrast with the robust flavors inside the burrito.
Side Dishes
For a balanced breakfast, you could serve the burritos with a light side salad of mixed greens or some fresh fruit slices. Crispy breakfast potatoes or a simple cup of black beans also make excellent fulfilling sides to complement this meal.
Creative Ways to Present
If you want to impress your guests, try cutting the burritos in half on a diagonal and stacking them on a vibrant plate. Drizzle with some chipotle mayo or spicy salsa verde for an extra pop of flavor and color. Wrapping burritos individually in parchment paper can make for charming and practical handheld meals for brunch gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover breakfast burritos can be wrapped tightly in foil or plastic wrap and stored in the refrigerator for up to three days. This makes them perfect for quick breakfasts throughout the week without any extra cooking hassle.
Freezing
For longer storage, wrap each assembled burrito tightly in plastic wrap and then foil before placing them in a freezer-safe bag. Frozen burritos will keep well for up to two months and are ready whenever you need a convenient and satisfying meal.
Reheating
Reheat refrigerated or frozen burritos by warming them in a skillet over medium heat, flipping to heat both sides evenly until warmed through and the cheese is melted. Alternatively, microwave on a microwave-safe plate, covered loosely with a damp paper towel, for 1 to 2 minutes or until hot.
FAQs
Can I substitute turkey sausage for pork sausage in this recipe?
Absolutely! Turkey sausage is a leaner option that works perfectly in this recipe. Just make sure it’s well seasoned so you still get that robust savory flavor.
What can I use instead of flour tortillas?
If you prefer, whole wheat or gluten-free tortillas can be used for a healthier or dietary alternative without sacrificing taste. Corn tortillas, however, may be too fragile to hold all the fillings properly.
Can I add other veggies to the filling?
Yes! Feel free to include mushrooms, diced tomatoes, or even jalapeños for extra layers of flavor and texture. Just sauté them along with the peppers and potatoes.
Is there a way to make this recipe vegetarian?
You can replace the sausage with plant-based sausage or crumbled tofu seasoned with the same spices. This keeps the filling hearty and full of flavor while being meat-free.
How spicy is this breakfast burrito?
The spices add warmth and mild heat, but nothing overwhelming. You can easily adjust the black pepper or cayenne amounts to suit your preference, making it as mild or as spicy as you like.
Final Thoughts
There is something truly special about a warm, cheesy, and perfectly seasoned breakfast burrito to start your day with a smile. This Breakfast Burritos with Sausage, Hash Browns, Spinach, and Cheddar Recipe hits all the right notes from crispy to creamy, hearty to fresh, with flavors that feel both comforting and exciting. Don’t wait to give it a try—you might just find your new favorite breakfast ritual that friends and family will request again and again!
Print
Breakfast Burritos with Sausage, Hash Browns, Spinach, and Cheddar Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
Hearty and flavorful breakfast burritos loaded with crispy hash browns, savory pork sausage, fluffy scrambled eggs, fresh spinach, and melted cheddar cheese, all wrapped in warm flour tortillas and lightly browned to perfection.
Ingredients
Filling:
- 2 Tbsp butter, plus 1 teaspoon divided use
- 1 cup cubed hash brown potatoes (if frozen, thawed)
- 1 small red bell pepper, seeded and finely diced
- 1/2 lb mild pork breakfast sausage
- 1 tsp dark chili powder
- 1/2 tsp garlic salt or plain salt
- 1/2 tsp onion powder
- 1/2 tsp black pepper or cayenne (adjust amount to taste)
- 1/2 tsp ground cumin
Eggs:
- 4 large eggs
- 1 Tbsp sour cream
Assembly:
- 1 1/2 cups shredded cheddar cheese
- 1 cup baby spinach leaves (additional as needed)
- 4 medium green onions, thinly sliced on the bias
- 4 10-inch flour tortillas, warmed
- 1 Tbsp vegetable oil
- Sour cream and salsa for serving
Instructions
- Prepare the filling: Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium-high heat. Add cubed hash brown potatoes and diced red bell pepper. Cook over medium heat for 2-3 minutes or until they begin to soften.
- Cook the sausage mixture: Add the pork breakfast sausage, dark chili powder, garlic salt, onion powder, black pepper or cayenne, and ground cumin to the skillet. Stir well to combine, and cook over medium-high heat for 5-7 minutes or until the pork is no longer pink. Drain any excess fat and transfer the mixture to a plate.
- Scramble the eggs: In a small bowl, whisk together the eggs and sour cream until fully combined. Add the reserved 1 teaspoon butter to the skillet, then pour in the egg mixture. Cook over medium heat, gently lifting portions with a spatula so uncooked eggs flow underneath. Cook for 2-3 minutes or just until eggs are set.
- Assemble the burritos: Divide 3/4 cup shredded cheddar cheese evenly among the 4 warmed tortillas, sprinkling it down the center of each. Layer 1/4 cup baby spinach leaves over the cheese. Spoon 1/4 of the hash brown-sausage mixture on top of the spinach. Add 1/4 of the scrambled eggs, then sprinkle with thinly sliced green onions and the remaining cheese.
- Roll the burritos: Fold the edges of the tortillas over the filling, overlapping slightly, then roll up from the bottom to enclose the filling completely, ending with the seam side down.
- Brown the burritos: Heat vegetable oil in a clean skillet over medium-high heat. Place the burritos seam side down and brown until lightly golden on both sides, turning carefully for even browning.
- Serve: Serve the breakfast burritos immediately with sour cream and salsa on the side if desired.
Notes
- Use mild pork breakfast sausage, but you can substitute with turkey sausage for a leaner option.
- If using frozen hash browns, thaw completely before cooking for best texture.
- Adjust the amount of chili powder and cayenne to control the spice level.
- For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
- Leftover burritos can be wrapped in foil and refrigerated for up to 2 days; reheat in a skillet for best texture.
