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.