A Monster Burrito is the kind of breakfast you make when everyone’s hungry now—crispy hashbrowns, smoky bacon, savory sausage, fluffy cheesy eggs, all wrapped up in a big tortilla and toasted until golden. It’s hearty, a little indulgent, and perfect for weekends, game days, or those “brunch for dinner” nights when a bowl of cereal just won’t cut it.
Why you’ll love this dish
- Big, satisfying portions. This is a full meal in one handheld wrap—protein, carbs, and cheese all working together.
- Griddle-friendly and fast. If you’ve got a flat top or large skillet, everything cooks in a streamlined flow.
- Crowd-pleaser. Kids love the cheesy eggs; adults love the bacon-sausage combo and crisp potatoes.
- Customizable. Spice it up, add veggies, swap meats—this burrito adapts.
“Made these for a family brunch and they disappeared in minutes. The toasted tortilla at the end is the secret—don’t skip it.”
How to make Monster Burrito (step-by-step overview)
- Crisp the hashbrowns on a hot griddle so they develop a golden crust before you stir them.
- Cook bacon and sausage until done, then set aside so the burrito doesn’t get greasy.
- Scramble eggs with half and half for extra-soft, fluffy curds, then melt cheese right on top.
- Steam tortillas briefly so they bend without cracking.
- Layer, wrap, and toast the burrito seam-side down to seal it and add crunch.
Ingredients (what you’ll need)
- 1 bag Simply Potatoes hashbrowns
- 1 lb thick-cut bacon
- 1 lb breakfast sausage
- 6 eggs
- 2 tbsp half and half (milk works in a pinch; half and half gives softer eggs)
- 8 oz shredded cheese (Triple Cheddar recommended; Monterey Jack melts great too)
- 3–4 tsp Essential Blend seasoning (start with 3 tsp, add more to taste)
- 2 large tortillas (burrito-size; warm/steam them so they don’t tear)
- 1–2 tbsp cooking oil (neutral oil like canola/avocado is ideal)
- 1 tbsp butter
Directions (step-by-step instructions)
- Preheat the griddle to 350–375°F. Add about half the cooking oil and spread it around.
- Cook the hashbrowns. Spread them in a single layer. Sprinkle with Essential Blend seasoning.
- Let them cook 3–5 minutes untouched so a crust forms.
- Then flip and continue cooking until crisp and browned to your liking.
- Cook the bacon and sausage.
- Cook bacon until it reaches your preferred crispness.
- Cook sausage until browned and fully cooked.
- Remove both from the griddle and set aside (a paper towel-lined plate helps control grease).
- Scramble the eggs. Add butter to the griddle and let it melt. In a bowl, beat eggs with half and half.
- Pour onto the griddle and cook gently, stirring to form soft curds.
- Sprinkle shredded cheese over the eggs and let it melt. Remove eggs from the heat.
- Steam the tortillas for a few seconds with a little water (just enough to soften them).
- Build the burrito. On each tortilla, layer: eggs, bacon, sausage, and hashbrowns. Add a little extra shredded cheese if you want it extra “monster.”
- Wrap tightly. Fold in the sides, then roll firmly so the filling stays put.
- Toast the burrito. Place it back on the griddle seam-side down until lightly golden. Flip and toast the other side.
- Serve. Slice in half if desired and eat warm. Add hot sauce if you like heat.
How to serve Monster Burrito (serving suggestions)
- Diner-style plate: Serve half a burrito with extra hashbrowns and a side of salsa.
- Brunch spread: Pair with fresh fruit, a simple green salad, or a yogurt parfait to balance the richness.
- Sauce bar: Put out hot sauce, salsa verde, sour cream, and sliced jalapeños so everyone can customize.
- On-the-go: Wrap in foil to keep it hot—great for road trips or busy mornings.
How to store (storage and reheating tips)
- Refrigerate: Cool leftovers quickly and store in an airtight container for up to 3–4 days.
- Food safety note: Don’t leave cooked eggs/meat at room temp for more than 2 hours (1 hour if it’s very hot out).
- Reheat (best texture):
- Skillet/griddle: Medium heat, covered, turning occasionally until hot throughout.
- Oven/air fryer: 350°F until warmed through (great for keeping the tortilla crisp).
- Microwave: Works, but softens the tortilla—wrap in a paper towel and heat in short bursts.
- Freeze: Wrap tightly in foil, then place in a freezer bag. Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating for more even warming.
Tips to make it (pro chef tips)
- Don’t rush the hashbrowns. That first “don’t touch it” window is how you get real crispness.
- Drain the bacon and sausage. Too much grease can make the tortilla soggy and harder to seal.
- Go gentle on eggs. Lower heat + butter + half and half = tender scrambled eggs, not dry chunks.
- Steam tortillas briefly. Warm tortillas wrap tighter and won’t split at the fold.
- Toast seam-side down first. It seals the burrito so it doesn’t unravel on the plate.
Variations (different ways to try it)
- Southwest Monster: Add black beans, roasted corn, and pepper jack; finish with salsa verde.
- Spicy version: Mix diced jalapeños into the eggs and use hot breakfast sausage.
- Veggie-forward: Swap meat for sautéed peppers, onions, and mushrooms; add extra cheese.
- Lighter swap: Use turkey sausage and a reduced-fat cheese blend (still hearty, just less rich).
- Extra crispy: After wrapping, brush lightly with oil or butter and toast longer for a crunchier shell.
FAQs (your questions answered)
Can I make Monster Burritos ahead of time?
Yes. Cook and cool the fillings, assemble, then wrap tightly and refrigerate. Toast on the griddle (or heat in the oven) right before serving for the best texture.
What’s the best cheese for a breakfast burrito like this?
Triple Cheddar is bold and flavorful, but Monterey Jack or a cheddar-jack blend melts especially smoothly. Avoid very dry aged shreds if you want maximum melt.
How do I keep the burrito from getting soggy?
Crisp the hashbrowns well, drain cooked meats, and don’t overfill. Also, toasting the wrapped burrito helps drive off surface moisture and adds structure.
Can I freeze these with eggs and meat safely?
Yes, as long as everything is cooked properly, cooled promptly, and frozen quickly. Wrap well to prevent freezer burn and reheat until steaming hot throughout.
I don’t have a griddle—can I use a skillet?
Absolutely. Use the largest skillet you have (cast iron is great). Cook in batches if needed, then assemble and toast the burrito in the same pan.
Monster Burrito
A hearty breakfast burrito filled with crispy hashbrowns, smoky bacon, savory sausage, and fluffy cheesy eggs, all wrapped in a toasted tortilla.
Ingredients
Main Ingredients
- 1 bag Simply Potatoes hashbrowns
- 1 lb thick-cut bacon
- 1 lb breakfast sausage
- 6 pieces eggs
- 2 tbsp half and half Milk can work in a pinch but half and half gives softer eggs.
- 8 oz shredded cheese Triple Cheddar recommended; Monterey Jack melts great too.
- 3–4 tsp Essential Blend seasoning Start with 3 tsp, add more to taste.
- 2 large tortillas Burrito-size; warm/steam them to prevent tearing.
- 1–2 tbsp cooking oil Neutral oil like canola or avocado is ideal.
- 1 tbsp butter
Instructions
Preparation
- Preheat the griddle to 350–375°F. Add about half the cooking oil and spread it around.
- Spread hashbrowns in a single layer and sprinkle with Essential Blend seasoning. Cook for 3–5 minutes untouched to allow a crust to form.
- Flip the hashbrowns and continue cooking until crisp and browned to your liking.
- Cook bacon until it reaches your preferred crispness. Cook sausage until browned and fully cooked. Remove both from the griddle and set aside.
Cooking
- Add butter to the griddle and let it melt. Beat eggs with half and half in a bowl.
- Pour the eggs onto the griddle and cook gently, stirring to form soft curds. Sprinkle shredded cheese over the eggs and let it melt before removing from heat.
- Steam the tortillas briefly with a little water to soften them.
- On each tortilla, layer eggs, bacon, sausage, and hashbrowns. Add extra shredded cheese if desired. Wrap tightly and fold in the sides.
- Toast the burrito seam-side down on the griddle until lightly golden. Flip and toast the other side.
Serving
- Serve the burrito warm, sliced in half if desired. Add hot sauce for extra heat.
Notes
For a diner-style plate, serve half a burrito with extra hashbrowns and side salsa. Pair with fresh fruit or yogurt parfait for balance. Customize with a sauce bar or wrap in foil for on-the-go.