Description
This hearty Cowboy Breakfast Burrito combines crispy hash browns, savory sausage, fluffy eggs, and refried beans wrapped in a golden-seared tortilla. A protein-packed Western-style breakfast that keeps you satisfied all morning.
Ingredients
Scale
- 1 large russet potato, peeled
- 3 cups frying oil
- ½ pound ground beef or turkey sausage
- 4 slices thick-cut beef strips
- 4 large eggs, beaten
- Kent Rollins’ Original Seasoning (or salt and pepper)
- 2 tbsp roasted green chiles (or 4 oz can diced green chiles)
- 1 (14.5 oz) can refried beans
- 2 tsp garlic powder
- 1 tsp cumin
- 2 tsp smoked paprika
- 2 (10-12 inch) flour tortillas
- 1 (14 oz) can tomatillo sauce
- 4 jalapeños
- 1 white onion, diced
- 2 garlic cloves
Instructions
- Grate potatoes into water-filled bowl. Rinse and drain four times until water runs clear. Squeeze dry with a clean towel.
- Heat oil to 350°F. Fry hash browns until golden and crispy, stirring occasionally. Drain on paper towels.
- Cook crumbled sausage in cast iron skillet over medium heat until ¾ done. Remove and keep warm.
- Cook beef strips in same skillet for 5 minutes until crispy. Reserve the drippings.
- Beat eggs with seasoning. Mix in green chiles and cooked sausage.
- Scramble egg mixture in skillet for 4-5 minutes until fluffy.
- Heat beans with garlic powder, cumin, and paprika for 3-4 minutes.
- Spread ⅓ beans on each tortilla. Layer with beef strip, eggs, and hash browns.
- Fold ends first, then wrap sides over tightly.
- Sear burritos seam-side down in reserved drippings for 1-2 minutes per side.
- For sauce: Boil jalapeños, onion, and garlic 5 minutes. Blend with tomatillo sauce until smooth.
Notes
- Dry potatoes thoroughly – excess moisture prevents crispy hash browns from forming properly
- Don’t overcook eggs – remove from heat while slightly wet as they’ll continue cooking
- Warm tortillas before filling to prevent cracking and make rolling easier
- Let assembled burritos rest 2 minutes before cutting to help fillings set
- Double the recipe and freeze extras wrapped in foil for quick reheating
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 680
- Sugar: 4g
- Sodium: 1250mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 285mg
Keywords: breakfast burrito recipe, western breakfast wrap, hearty morning burrito, protein breakfast wrap, hash brown burrito, sausage egg burrito, make-ahead breakfast