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Is there anything better than a breakfast burrito in the morning? There is if has a crispy cheesy crust and it’s loaded with crispy hashed browns and lots of pickled jalapeño slices. These Breakfast Burritos with Crispy Cheese Skirt are the best breakfast burritos I’ve ever had. They’re easy to make and perfect to freeze.
I love a Mexican-inspired breakfast. I love everything from Conchas to Chilaquiles and Beef Birria (yes, I’ve had a bowl of this for breakfast). These breakfast burritos are AMAZING. Why? Because they’re filled with all of these delicious things AND then I love to pan-fry them in a cheese, that forms this delicious crispy cheese shell.
How to Make Breakfast Burritos
- Start by baking your bacon on a baking sheet for 20 minutes or until crispy. Set it aside.
- Next, crisp up your frozen hashed browns in a skillet for five or so minutes on each side until they are golden brown and crispy. Set them aside and wipe the skillet clean to use later.
- Soft scramble your eggs (or cook them to your desired doneness) in a small nonstick pan with unsalted butter and a pinch of salt.
- Assembling your burrito looks like this: Layer your toppings onto the lower third of your tortilla in this order: cheese, hashed browns, eggs, salsa, jalapenos, and avocado. Roll the burrito up, using your pinkies to keep everything tucked in while you’re rolling. Place seam side down and repeat.
- To seal the burritos, sprinkle two tablespoons of cheese in the middle of your skillet and sear for one to two minutes or until the cheese is crisp. Repeat on the other side and then repeat again with the second burrito. Cut them in half and serve warm. YUM.
Recipe Tip
How do I get a tight roll on my burrito? Use your pinkies to keep everything nice and tucked while you’re rolling. A fresh tortilla is best because when it’s dried out, it’s prone to cracking or tearing.Â
How do I get crispy hashed browns? Pressing them while cooking is the best way to create more surface contact which leads to crispier hashed browns.
Recipe FAQs
Absolutely. I like to let them cool to room temperature. And then I like to wrap them in plastic wrap and foil. Label them with the name and date; transfer them to the freezer for up to 6 months.
Absolutely. You can use vegan bacon, turkey bacon or leave it out all together.
Yep! I would just warm them up in the oven until they’re easy to break apart. Proceed with the recipe!
What to Pair with Breakfast Burritos
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Breakfast Burritos
Ingredients
- 4 slices bacon
- 3 tablespoons neutral oil
- 6 ounces frozen hashed browns, (I like Alexia)
- 3 large eggs
- ½ tablespoon unsalted butter
- ¼ teaspoon kosher salt
- 2 (10-in) burrito-size flour tortillas
- ¾ cup (3 to 4 ounces) shredded cheese (I like a blend)
- ¼ cup chunky salsa
- Pickled jalapeño slices
- ¼ avocado, peeled and pitted, thinly sliced
Instructions
To Make the Burritos:
- Begin by preheating your oven to 400°F. Place the four slices of bacon on a small baking sheet and bake for about 20 minutes, or until the bacon is crispy. Remove from the oven, place on a paper towel-lined plate, and set aside.
- In a skillet set over medium-low heat, add the 3 tablespoons of neutral oil and heat until shimmering. Add the hashed browns, patting and scooting them into an even layer. Gently press and cook for about 5 minutes on each side or until golden brown and crispy. Pressing is important to help achieve the desired crispiness. Wipe the pan clean with a paper towel to use later.
- Heat a small nonstick pan over medium-low heat and add the ½ tablespoon of unsalted butter. In a bowl, whisk the eggs with ¼ teaspoon of salt and pour into the pan. Scramble to your desired doneness. I recommend a soft scramble as the eggs will continue to cook and dry out a bit when you assemble the burritos.
To Assemble the Burritos:
- On the bottom third of the tortilla, sprinkle 2 tablespoons of shredded cheese, leaving about a 1-inch border on the lower edge of the tortilla. Layer on half the hashed browns, then half of the scrambled eggs.
- Using a fork to get just the chunkier bits and leave most of the liquid behind, add half the salsa, in an even layer. Next, top with pickled jalapeño slices and half of the avocado slices. Roll the burrito up, tucking in the sides/edges as you roll. Use your pinkies to keep the filling and sides in while you’re rolling. Repeat the process for the second burrito.
- Heat skillet over medium heat. When warm, sprinkle 2 tablespoons of shredded cheese in the middle of the skillet, in a line about as wide and long as your burrito. Place the burrito, seam side down, on the cheese and cook until the cheese has crisped up, a minute or two.
- Repeat the process on the other side of the burrito. And then again for the second burrito. Cut the burritos in half and serve with desired sides. I like to serve mine with more chunky salsa and some chips. Serve while warm.
Notes
- How do I get a tight roll on my burrito? Use your pinkies to keep everything nice and tucked while you’re rolling. A fresh tortilla is best because when it’s dried out, it’s prone to cracking or tearing.
- How do I get crispy hashed browns? Pressing them while cooking is the best way to create more surface contact which leads to crispier hashed browns.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
