Description
These Loaded Sausage & Hash Brown Cowboy Burritos are a hearty, handheld breakfast that will keep you fueled all morning long. Packed with savory ground sausage, crispy hash brown potatoes, fluffy scrambled eggs, and a medley of fresh peppers, they are a complete meal wrapped in a warm tortilla. Toasted to golden perfection and oozing with melted Cheddar and Monterey Jack cheese, these burritos are perfect for a weekend brunch or prepping ahead for busy weekday mornings.
Ingredients
The Meat & Potatoes
- 8 oz ground breakfast sausage (bulk)
- 2 cups frozen diced hash brown potatoes
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 small yellow onion, diced (approx. 1/2 cup)
- 1 medium jalapeño, seeded and diced
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon vegetable oil (for pan-frying the finished burritos)
The Eggs
- 4 large eggs, beaten
- 1 tablespoon unsalted butter
- 1/2 teaspoon cowboy ranch seasoning (optional, or sub salt/pepper)
Assembly
- 4 large (10-inch) flour tortillas
- 1 cup Sharp Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- Serving: Sour cream and salsa
Instructions
Cook Sausage
Heat a large non-stick skillet over medium heat. Add the sausage and cook for 6–7 minutes, breaking it up, until no longer pink.
Transfer
Use a slotted spoon to remove the meat to a paper towel-lined plate. Leave the drippings in the pan!
Cook Potatoes
Add the frozen hash browns directly to the hot sausage drippings in the skillet. Toss to coat. Cook: Sauté for 5–7 minutes until thawed and starting to brown.
Add Veggies
Stir in the red and green peppers, onion, jalapeño, seasoned salt, black pepper, and garlic powder. Sauté: Cook for another 5–7 minutes until the vegetables are soft and potatoes are fully cooked. Remove mixture from the pan and wipe the skillet clean.
Scramble Eggs
Whisk the ranch seasoning (or salt/pepper) into the beaten eggs. Cook: Melt the butter in the skillet over medium heat. Pour in the eggs and gently push with a spatula to form large soft curds. Remove from heat just before they look fully dry (they will continue cooking in the burrito).
Assemble
Lay out the 4 tortillas. Layer: In the center, layer the cheeses, the potato/veggie mixture, the cooked sausage, and the scrambled eggs.
Roll
Fold the sides of the tortilla in, then roll up tightly from the bottom to enclose the filling.
Crisp the Shell
Heat 1 tablespoon of vegetable oil in the skillet. Fry: Place the burritos seam-side down. Cook for 1–2 minutes per side until golden brown and crispy.
Serve
Serve warm with sour cream and salsa.
Notes
The “Seam-Side Down” Rule: Frying the burritos seam-side down first seals them shut, acting like edible glue so you don’t need toothpicks to hold them together.
Make Ahead / Freezer: These are freezer-friendly! Wrap the rolled (but not fried) burritos in foil and freeze for up to 3 months. Thaw in the fridge overnight, then pan-fry before serving.
Tortilla Tip: If your tortillas are stiff, microwave them for 10–15 seconds before rolling. Warm tortillas stretch; cold tortillas crack.
Cowboy Ranch Sub: If you don’t have cowboy ranch seasoning, a pinch of dried dill, parsley, and onion powder works great in the eggs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tex-Mex / American
Nutrition
- Serving Size: 1 Burrito
- Calories: 760
- Sugar: 4g
- Sodium: 1150mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 265mg
Keywords: breakfast burrito recipe, cowboy burrito, sausage and hash brown breakfast, freezer friendly breakfast, hearty brunch recipes, crispy burrito, egg and potato burrito