An Ode to the Breakfast Burrito

Easy, filling breakfast burrito is sure to satisfy


Carson Holland

Seasoning and sauces can spice up what may be a boring breakfast tortilla.

CARSON HOLLAND, Evergreen columnist

Sometimes taking an hour or two to cook myself a meal is the furthest thought from my mind. Another recurring event is when I forget to go to the store and have the bare minimum of groceries in my store. Hoping to avoid this in your cooking adventures, I would like to share what I have done to solve these two problems.

On this particular occasion, I had the typical breakfast fare minus the pancakes, and with the gas on my car nearing empty, I figured I would make do with what I had. And thus, my loaded breakfast burrito was born.

If your preferred burrito does not look like mine, do not fret. The humble breakfast burrito can take on many different shapes and forms, but some common themes are the process taking little time and the ingredients being relatively cheap. I usually use whatever seasoning and sauces that I have on hand to spice up what otherwise might just be breakfast, literally wrapped in a tortilla. I hope you enjoy it!



Two eggs (scrambled)

Two to three sausage biscuits

One-fourth bag of shredded hash browns

Sprinkle of shredded cheese

One to two large tortilla

Two teaspoons of olive oil

One teaspoon of vegetable oil



Garlic powder

Onion powder


Sriracha or any hot sauce



Prep Time : Varies on how fast you can grab your ingredients 

Cook Time: 20 Minutes 

  • The ingredients for your burrito can all be done in one pan if you want to save on some dishes. Make sure to start with your hash browns as they will take the longest. I usually use prepackaged hash browns for ease of access.

Add about a teaspoon of olive oil into a pan, swirling it around to coat all areas of the pan. Heat the pan too high for a few minutes before dropping in your hash browns. Add your seasoning to the hash browns, and make sure to do it generously. For hash browns, you can’t go wrong with salt, pepper, garlic and onion powder, and rosemary but use whichever you like!

Flip the hash browns from your bag instructions and season them again. When that is almost done cooking, lay out your tortilla. Try to keep your tortilla somewhere warm, as it will help it not break once you are rolling it.

Add a bit of vegetable oil to the same pan after taking out your hash browns and crack both eggs into the pan, turning down the heat to upper-medium. Stir and scramble the eggs until you get the consistency you want; I like mine less solid and more fluffy.

Heat some sausage and cut it up into smaller pieces placing it on top of your burrito. Then, I like to add a nice layer of hot sauce for some heat and flavor, but whatever your preference is. Adding some to the bite you are about to take or on top of the burrito can help spread the sauce.

Now all you have to do is roll it into the classic burrito shape. Pull your ingredients to one side and wrap that end about two-thirds over. Pull the ingredients and tortilla once more back, folding in both sides. The final step is to wrap your burrito tightly!

To add a little bit of crunch, you can add some butter into the pan and get a bit of color onto both sides of your burrito.

Now with only a few dishes to do, a filling meal you can sit back and enjoy!