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Grilled Breakfast Burritos

Grilled breakfast burritos with a crispy, golden exterior and a hot, melty filling. These portable meal burritos are assembled with scrambled eggs, sausage, cheddar, and hash browns, then grilled to get char marks and crunch.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Tortillas and filling
  • 6 large flour tortillas For sturdy folding and easy grilling.
  • 10 eggs Scrambled until just set.
  • 1 lb breakfast sausage Cooked and crumbled before assembling.
  • 2 cup shredded cheddar cheese Adds melt and richness.
  • 1 cup cooked hash browns Use cooked hash browns so they heat through on the grill.
  • 0.5 cup salsa Add to taste; choose a thicker salsa for less sogginess.
  • 0.25 cup hot sauce Serve on the side.
  • 2 tbsp butter or oil Brushed on the outside for crisping.

Equipment

  • 1 cast iron skillet

Method
 

Assemble the burritos
  1. Scramble the eggs until set, then fill each tortilla with scrambled eggs, sausage, cheese, hash browns, and salsa. Keep the filling warm so the cheese melts faster on the grill.
  2. Fold in the sides and roll each tortilla tightly into a burrito. Press gently along the seam so it stays closed during grilling.
  3. Brush the outside of each burrito with butter or oil. This helps create the golden, crispy surface and visible char marks.
Grill for crispy char marks
  1. Place burritos on a campfire grate over medium heat and grill for 3-4 minutes per side until golden and crispy. Leave space between burritos so they crisp instead of steaming.
  2. Remove burritos from heat and cut each in half, then serve immediately with hot sauce. The cut should show eggs, sausage, and cheese inside.

Notes

Pro tip: keep the filling not-too-wet (thicker salsa helps) and roll tightly so the burrito grills up crisp instead of soggy. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat until hot and crisp. Freezing: wrap individually and freeze up to 2 months, then reheat from frozen on a skillet. For a lower-saturated-fat option, use chicken breakfast sausage and reduce cheddar to 1 cup.