Picture this: the sun peeking over the horizon, casting a golden hue on everything it touches, while the smell of sizzling bacon and eggs fills the air. These Hearty Cowboy Breakfast Burritos are like a warm hug on a chilly morning, wrapping up all your favorite breakfast bites into one satisfying roll. I first whipped these up during a camping trip, and they quickly became a staple—especially when paired with a steaming cup of campfire coffee.
Steps
- Heat a large non-stick skillet over medium heat, add the ground pork sausage, and cook until no longer pink. Add diced kielbasa and continue cooking until browned. Remove the meat mixture with a slotted spoon and place it on a paper towel-lined plate.
- In the same skillet, add frozen diced hash brown potatoes to the drippings and cook until almost done. Add diced red and green bell peppers, onion, jalapeno, seasoned salt, pepper, and garlic powder. Continue cooking until the vegetables are softened and cooked through, then remove from pan.
- Beat the eggs and add the cowboy ranch seasoning mix if desired. In a clean skillet, melt butter over medium heat and pour in the seasoned eggs. Cook gently, forming large curds, until thickened and no liquid remains. Remove from heat.
- Lay out tortillas on a clean surface and warm them for flexibility. Layer each with cheddar and Monterey Jack cheese, then add the meat mixture, scrambled eggs, and potato-vegetable mixture.
- Fold the sides of the tortilla inward, then roll from the bottom up, keeping it tight. Once rolled, set aside and repeat with remaining tortillas.
- Heat oil in a skillet over low heat. Place burritos seam-side down and fry each side until browned, working in batches if necessary.
- Serve the burritos with sour cream and salsa, or prepare them for storage by wrapping in foil or plastic for refrigeration or freezing.
Ingredients
- 8 ounces ground pork sausage
- ½ ring (7 ounces) Kielbasa, diced
- 2 cups frozen diced hash brown potatoes
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 small yellow onion, diced (about ½ cup)
- 1 medium jalapeno pepper, seeded and diced
- ½ teaspoon seasoned salt
- ? teaspoon black pepper
- ? teaspoon garlic powder
- 4 large eggs, beaten
- ½ teaspoon cowboy ranch seasoning mix (optional)
- 1 tablespoon unsalted butter
- 4 large (10-inch) flour tortillas
- 1 cup (113 g) sharp cheddar cheese, shredded, divided
- 1 cup (113 g) Monterey jack cheese, shredded, divided
- 1 tablespoon vegetable oil, for pan-frying
- Sour cream, for serving
- Salsa, for serving
FAQ
- Can I make Cowboy Breakfast Burritos without frying them in a pan?
- Absolutely! If you prefer a softer texture, you can skip the pan-frying step. The burritos will still taste great even without the crispy exterior that pan-frying provides.
- How can I prepare parts of the Cowboy Breakfast Burrito in advance?
- You can cook the potatoes and vegetables ahead of time, let them cool, and store them in the refrigerator for 2-3 days. The meat mixture and scrambled eggs can also be prepared in advance and kept in airtight containers in the fridge for the same duration. When you’re ready to assemble, simply reheat them on the stovetop or in the microwave.
- What is the best way to store Cowboy Breakfast Burritos for later use?
- To refrigerate, wrap the assembled burritos in aluminum foil or plastic wrap, or place them in an airtight container, and they will last up to 2-3 days. To freeze, allow the ingredients to cool to room temperature, wrap each burrito individually, and store in a freezer-safe bag or container for up to 2-3 months.
- How do I reheat frozen Cowboy Breakfast Burritos?
- You can reheat them directly from the freezer using several methods. In the microwave, remove the packaging, wrap the burrito in a damp paper towel, and heat for 1-2 minutes. In the oven, preheat to 350°F and bake for 20-25 minutes on a lined baking sheet. In an air fryer, unwrap the burrito and air fry at 350°F for 10-15 minutes, flipping halfway through.
Tips
- Pre-cook Ingredients for Convenience: Prepare the potatoes, vegetables, meat, and eggs ahead of time and store them in the refrigerator for up to 2-3 days. This allows for quick assembly when you’re ready to make the burritos.
- Customize the Spiciness: If you prefer a milder burrito, you can skip the jalapeno pepper. However, if you enjoy a bit of heat, the jalapeno adds a subtle spiciness without overpowering the other flavors.
- Optimize Storage for Freshness: For those wanting to make a larger batch, wrap each burrito individually in aluminum foil or plastic wrap before storing. In the fridge, they will last 2-3 days, and in the freezer, they can be kept for 2-3 months.
- Perfect Reheating Methods: For a quick reheating option, use a microwave with a damp paper towel to keep the burrito moist. Alternatively, for a crispy texture, reheating in an air fryer or oven is recommended, flipping halfway for even heating.
Equipment
- Non-stick Skillet – A medium non-stick skillet is essential for cooking the meat and eggs without sticking.
- Slotted Spoon – Useful for removing the meat mixture from the skillet while leaving the drippings behind.
- Air Fryer – If you choose to use the air fryer method for reheating or cooking the burritos.
- Microwave-safe Plate – If you plan to reheat the burritos in the microwave.
- Parchment Paper – For lining a baking sheet if you are reheating the burritos in the oven.
