Breakfast Burritos Anytime

These breakfast burritos hit the sweet spot between fast and filling, and the name says it: serve them at 7am or 7pm and nobody complains. The build is straightforward. Crisp the frozen hash browns in a nonstick skillet until they’re properly golden, then brown bulk sausage in a separate pan and pour beaten eggs straight in once the meat is cooked. Soft-scramble the eggs into the sausage so each bite has all three textures. The most important step happens last: warm those tortillas. A cold tortilla cracks and tears when you fold it, but a 20-second pass over a flame or in the microwave makes them pliable enough to wrap tight. Spoon the filling down the center, fold the sides in, and finish with a generous spoon of salsa.

Pro Tips

• Don’t crowd the hash browns. Cook them in a single layer with space between, or you’ll end up with steamed potatoes instead of crispy edges.
• Pull the eggs off the heat while they still look slightly wet. Carryover heat finishes them, and they keep a soft scramble texture inside the burrito.
• Warm the tortillas straight on a gas burner for 10 seconds per side. Char marks add flavor and the tortilla becomes flexible.
• Drain the sausage fat thoroughly before adding the eggs, otherwise the eggs go greasy.

Variations

• Add shredded cheddar or pepper jack to the eggs in the last minute of cooking.
• Swap the pork sausage for chorizo, black beans, or sauteed peppers and onions for a vegetarian version.
• Wrap, freeze individually in foil, then reheat in a 350°F (175°C) oven for 25 minutes for grab-and-go breakfasts.