The Pantry
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Breakfast burritos

These breakfast burritos make 4 hearty wraps with crisp hash browns, softly scrambled eggs, browned sausage, black beans, cheddar, avocado, and salsa tucked into warm flour tortillas. The filling cooks in one skillet, then the burritos are toasted seam-side down so they hold together and pick up color. They are sturdy enough for a sit-down breakfast or a grab-and-go brunch.

Prep 10 minCook 25 minRest 2 minAdjust servings ↓
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Breakfast burritos
~670 calper person · ~2680 total
~$11.60meal total · ~$2.90 per person

Estimated calories and US ingredient costs.

For 8 burritos, cook the sausage, onions, and hash browns in batches so the pan stays hot enough to brown instead of steam. Warm extra tortillas in foil at 300 F, then toast the rolled burritos in batches to keep the seams sealed and the tortillas from splitting. The calorie estimate includes the full amount of tortilla, cheese, eggs, sausage, avocado, and butter; it does not discount any oil that might remain in the pan because this recipe uses only a small amount for cooking, not deep-frying.

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Ingredients, steps and a live timeline. Ready for 4 people.

Step timeline

Cooking order

9 left
Step 1

Prep the fillings

~6 min

Prep the fillings.

Dice the onion, slice the avocado, and chop the cilantro.

In a bowl, whisk the 4 eggs with 1 tbsp water, 1/4 tsp kosher salt, and the black pepper until smooth and evenly blended.

Set out the cheese, salsa, tortillas, and black beans so you can assemble quickly once the hot fillings are ready.

Ingredients
  • 4Large eggs
  • 4 ozYellow onion
  • 1/4 tspKosher salt
  • 1/4 tspBlack pepper
  • 1 cup total for recipeCanned black beans
  • 1 cup total for recipeShredded sharp cheddar cheese
  • 4 total for recipeLarge flour tortillas (10-inch)
  • 1 tbspWater
  • 4 ozAvocado
  • 2 tbspCilantro
Step 2

Brown the sausage and onion

~5 min

Brown the sausage and onion.

Heat the neutral oil in a 12-inch skillet over medium-high.

Add the 4 oz raw breakfast sausage and diced onion, breaking the sausage into small crumbles with a spatula.

Cook for 4 to 5 minutes, stirring often, until the sausage is browned, cooked through to 160 F, and the onion is softened.

Sprinkle in the remaining 1/4 tsp salt and the cumin.

Ingredients
  • 4 ozRaw breakfast sausage
  • 4 oz total for recipeYellow onion
  • 1 tbspNeutral oil
  • 1/4 tspKosher salt
  • 1/2 tspGround cumin
Step 3

Crisp the hash browns

~8 min

Crisp the hash browns.

Add the frozen shredded hash browns to the skillet and spread them into an even layer.

Press them lightly with the spatula and cook for 4 minutes without stirring, then turn sections over and cook 3 to 4 minutes more until the potatoes are golden at the edges and no longer steamy.

Stir the crisp potatoes into the sausage mixture.

Ingredients
  • 12 ozFrozen shredded hash browns
Step 4

Scramble the eggs

~3 min cook

Scramble the eggs.

Reduce the heat to medium-low and add the butter to the skillet.

Pour in the egg mixture and cook slowly, pushing the curds across the pan with a spatula until the eggs are softly set and no visible liquid remains, about 2 to 3 minutes

Ingredients
  • 4 total for recipeLarge eggs
  • 1 tbspUnsalted butter
Step 5

Remove the eggs to a bowl so they do not…

After ~3 min

Remove the eggs to a bowl so they do not overcook while you warm the beans.

Step 6

Warm the beans and salsa

~2 min

Warm the beans and salsa.

Set the same skillet over medium heat and add the black beans with the remaining 1 tbsp water.

Stir in 1/4 cup of the salsa and cook for 1 to 2 minutes, mashing some of the beans so the mixture thickens and clings.

Keep the other 1/4 cup salsa for the burritos themselves.

Ingredients
  • 1 cup total for recipeCanned black beans
  • 1 tbspWater
Step 7

Warm tortillas and fill

~1 min

Warm tortillas and fill.

Warm each tortilla in a dry skillet for about 10 seconds per side, or until flexible.

Divide the cheddar among the tortillas first, then add the sausage-potato filling, scrambled eggs, warm beans, avocado, cilantro, and the remaining salsa.

Keeping the cheese under the hot filling helps it melt as you roll.

Ingredients
  • 4 total for recipeLarge eggs
  • 1 cup total for recipeCanned black beans
  • 4 total for recipeLarge flour tortillas (10-inch)
  • 4 oz total for recipeAvocado
  • 2 tbsp total for recipeCilantro
Step 8

Fold, toast, and serve

~6 min

Fold, toast,

Fold in the sides, roll each burrito tightly, and return them seam-side down to the skillet over medium heat.

Toast for 1 to 2 minutes per side until the tortillas are lightly browned and sealed.

Let the burritos rest for 2 minutes, then cut them diagonally

Ingredients
  • 4 total for recipeLarge flour tortillas (10-inch)
Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Breakfast burritos: serve.

Breakfast burritos: serve while the cheese is still soft.

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Ingredients

For 4 people

  • 4 large eggs
  • 12 oz frozen shredded hash browns
  • 4 oz raw breakfast sausage
  • 4 oz yellow onion, finely diced
  • 1 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp ground cumin
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chunky salsa
  • 4 large flour tortillas (10-inch)
  • 1 tbsp unsalted butter
  • 2 tbsp water
  • 4 oz avocado, peeled and sliced
  • 2 tbsp chopped cilantro

Method

  1. Prep the fillingsDice the onion, slice the avocado, and chop the cilantro. In a bowl, whisk the 4 eggs with 1 tbsp water, 1/4 tsp kosher salt, and the black pepper until smooth and evenly blended. Set out the cheese, salsa, tortillas, and black beans so you can assemble quickly once the hot fillings are ready.
  2. Brown the sausage and onionHeat the neutral oil in a 12-inch skillet over medium-high. Add the 4 oz raw breakfast sausage and diced onion, breaking the sausage into small crumbles with a spatula. Cook for 4 to 5 minutes, stirring often, until the sausage is browned, cooked through to 160 F, and the onion is softened. Sprinkle in the remaining 1/4 tsp salt and the cumin.
  3. Crisp the hash brownsAdd the frozen shredded hash browns to the skillet and spread them into an even layer. Press them lightly with the spatula and cook for 4 minutes without stirring, then turn sections over and cook 3 to 4 minutes more until the potatoes are golden at the edges and no longer steamy. Stir the crisp potatoes into the sausage mixture.
  4. Scramble the eggsReduce the heat to medium-low and add the butter to the skillet. Pour in the egg mixture and cook slowly, pushing the curds across the pan with a spatula until the eggs are softly set and no visible liquid remains, about 2 to 3 minutes. Remove the eggs to a bowl so they do not overcook while you warm the beans.
  5. Warm the beans and salsaSet the same skillet over medium heat and add the black beans with the remaining 1 tbsp water. Stir in 1/4 cup of the salsa and cook for 1 to 2 minutes, mashing some of the beans so the mixture thickens and clings. Keep the other 1/4 cup salsa for the burritos themselves.
  6. Warm tortillas and fillWarm each tortilla in a dry skillet for about 10 seconds per side, or until flexible. Divide the cheddar among the tortillas first, then add the sausage-potato filling, scrambled eggs, warm beans, avocado, cilantro, and the remaining salsa. Keeping the cheese under the hot filling helps it melt as you roll.
  7. Fold, toast, and serveFold in the sides, roll each burrito tightly, and return them seam-side down to the skillet over medium heat. Toast for 1 to 2 minutes per side until the tortillas are lightly browned and sealed. Let the burritos rest for 2 minutes, then cut them diagonally and serve while the cheese is still soft.

Before you cook

What to get ready

Wide skillet, spatula, separate filling bowls and a clean towel for warmed tortillas.

Prepare sausage, potatoes and eggs separately so each can reach its own texture before wrapping.

If something needs adjusting

Burritos steam and soften

Let excess steam escape from hot fillings briefly before assembling, then toast seam-side down.

A larger batch goes cold before serving

Prepare toppings first, keep tortillas covered briefly and assemble at the table rather than filling every tortilla in advance.

Store for later

Refrigerate perishable fillings separately from tortillas and cold toppings. Reheat cooked fillings to 165°F, then warm tortillas and assemble.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use leftover tortillas and beans in a simple cheese-and-bean burrito.

Next use for your ingredients: Bean and cheese burritos →

Calculate this meal with your own prices →

How to Scale a Recipe →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Crispy potatoes are what keep these burritos from turning soggy. Give the hash browns time to brown in a single layer before stirring, and warm the tortillas just enough to bend without cracking. If you like extra browning, toast the rolled burritos a little longer on the seam side first.

Make it work for you

For a meatless version, replace the sausage with another 1 cup of black beans and add 1 tsp smoked paprika to the potato mixture. Because beans do not brown like sausage, cook the onion a minute longer and let the filling dry out briefly before rolling so the burritos stay tight.

Use more of your black beans and cheddar cheese in breakfast bean burritos.

Can I make these ahead?

Yes. Cool the toasted burritos, wrap each one tightly in foil, and refrigerate for up to 3 days. Reheat from cold in a 350 F oven for about 15 minutes, or in a skillet over medium-low heat, until the center reaches 165 F.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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