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Breakfast Burritos (she: Leesh and Lu)

Servings 10 burritos


  • 1-2 tablespoons oil
  • 2 pounds frozen shredded hashbrowns
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic salt
  • black pepper to taste
  • 10 eggs whisked and seasoned with salt and pepper
  • 1 tablespoon butter
  • 1 cup roughly chopped fresh spinach leaves
  • 1 pound ground sausage
  • 1-2 cups shredded cheese we like pepperjack or colby jack
  • 10 cooked flour tortillas
  • sour cream avocado, and green chiles for topping


  1. Brown and crumble sausage in a skillet over medium-high heat. Remove to a plate or strainer lined with a paper towel and set aside.
  2. Prepare hashbrowns by heating a large skillet to medium-high heat. Once hot add the oil. When oil is sizzling, dump in frozen hashbrowns and sprinkle with dried rosemary, garlic salt, black pepper. Cook for 4-6 minutes on each side without stirring for maximum crispiness.
  3. In another medium/large skillet over medium-high heat, scramble the eggs in the butter until cooked almost all the way through. When they are almost done cooking, add in the spinach and saute for another minute until spinach is wilted and warm and eggs are cooked.
  4. In a large bowl, combine hashbrowns, scrambled eggs, and cooked sausage. Add shredded cheese a handful at a time and stir to incorporate.
  5. Spread desired toppings onto tortilla before filling with egg-potato-sausage mixture. Serve immediately. Or, for camping, wrap each burrito tightly in double layer of aluminum foil (or use heavy duty) and refrigerate or throw in a cooler with ice until ready to heat.
  6. When reheating over a fire, cook on coals for 10-15 minutes or until thoroughly heated. Enjoy!