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Grilled Breakfast Burritos

Grilled breakfast burritos with char marks and a crispy, golden tortilla shell. Each portable burrito is filled with scrambled eggs, cooked sausage, melted cheddar, and hash browns, then grilled until sealed.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Assembly filling
  • 6 large flour tortillas Use large tortillas so they roll tightly without tearing.
  • 10 eggs Scramble until just set, then cool slightly before filling.
  • 1 lb breakfast sausage Cook fully and crumble before assembling.
  • 2 cup shredded cheddar cheese Shred fresh if possible for better melt.
  • 1 cup cooked hash browns Use thawed if frozen; squeeze out excess moisture if needed.
  • 0.5 cup salsa Use as much as needed for flavor without making the tortillas soggy.
  • 0.25 cup hot sauce Serve on the side after grilling.
  • 2 tbsp butter or oil Brush on the outside to promote browning and crisping.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the grilled breakfast burritos
  1. Scramble the eggs until set, then keep them warm for filling.
  2. Cook the breakfast sausage until fully done, then crumble it.
  3. Warm the tortillas briefly so they roll without cracking.
  4. Fill each tortilla with scrambled eggs, sausage, cheddar cheese, hash browns, and salsa.
  5. Fold in the sides and roll tightly into burritos.
  6. Brush the outside of each burrito with butter or oil.
  7. Place burritos on a campfire grate over medium heat and grill for 3-4 minutes per side until golden and crispy, with visible char marks.
  8. Remove from heat, cut each burrito in half, and serve immediately with hot sauce.

Notes

Pro tip: Grill seam-side down for the first minute so the tortilla seals and stays crisp. Refrigerate leftover burritos in an airtight container for up to 3 days; reheat on a hot skillet until warmed through and re-crisped. Freezing is not recommended because the tortilla texture and hash browns can soften. For a lighter option, use reduced-fat cheddar and sausage with lower fat while keeping the grilling method the same.