Description
If you’re looking for a breakfast that’s hearty, flavorful, and downright satisfying, the Cowboy Breakfast Burrito is the perfect choice. Packed with savory meats, crispy potatoes, vibrant vegetables, and gooey melted cheese, this dish is the ideal way to fuel up for a busy day. Whether you’re whipping it up for a weekend brunch or prepping ahead for grab-and-go breakfasts, this recipe combines all your favorite morning flavors into one portable and delicious package.
Ingredients
- 8 ounces ground pork sausage
- ½ ring (7 ounces) kielbasa, diced
- 2 cups frozen diced hash brown potatoes
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 small yellow onion, diced (about ½ cup)
- 1 medium jalapeno pepper, seeded and diced
- ½ teaspoon seasoned salt
- ⅓ teaspoon black pepper
- ⅓ teaspoon garlic powder
- 4 large eggs, beaten
- ½ teaspoon cowboy ranch seasoning mix (optional)
- 1 tablespoon unsalted butter
- 4 large (10-inch) flour tortillas
- 1 cup (113 g) sharp cheddar cheese, shredded, divided
- 1 cup (113 g) Monterey jack cheese, shredded, divided
- 1 tablespoon vegetable oil (for pan-frying)
- Sour cream (for serving)
- Salsa (for serving)
Instructions
1. Cook Sausage and Kielbasa: Begin by cooking the sausage in a large skillet over medium heat until no longer pink, then add diced Kielbasa and cook until browned. Remove the meat mixture from the skillet and set it aside.
2. Cook Potatoes and Vegetables: Add hash brown potatoes to the drippings in the skillet, cooking until almost tender. Stir in diced red and green bell peppers, onion, jalapeño, seasoned salt, black pepper, and garlic powder. Continue cooking until the vegetables are softened and the potatoes are golden brown. Remove from the skillet and set aside.
3. Scramble the Eggs: In a bowl, season beaten eggs with cowboy ranch seasoning or a pinch of salt and pepper. Melt butter in the skillet and cook the eggs, gently stirring to form soft curds. Once thickened, remove from heat.
4. Assemble the Burritos: Warm the tortillas for pliability. Layer each tortilla with shredded cheddar and Monterey Jack cheese, cooked meat mixture, scrambled eggs, and potato-vegetable blend. Fold the sides inward, then roll tightly from the bottom up to secure the fillings.
5. Brown the Burritos: Heat vegetable oil in a skillet over low heat. Fry the burritos seam-side down until golden brown and crispy on all sides.
6. Serve: Pair your Cowboy Breakfast Burritos with sour cream, salsa, or even cowboy ranch dressing for an extra flavor boost.
Notes
Serving Tips:
- Pair with Toppings: Serve your Cowboy Breakfast Burritos with sour cream, salsa, or cowboy ranch dressing for a flavorful dip. Guacamole or hot sauce are also excellent additions for those who enjoy a spicy kick.
- Breakfast Spread: For a complete breakfast, pair these burritos with a side of fresh fruit, a mixed green salad, or a glass of fresh orange juice.
- Perfect for On-the-Go: Wrap the burritos in parchment paper for an easy, portable breakfast option.
Storage Tips:
- Refrigeration: Allow the burritos to cool completely, then wrap each one tightly in foil or plastic wrap. Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: For longer storage, wrap the burritos in foil and place them in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheating: To reheat, remove foil and microwave for 1-2 minutes or heat in a skillet over medium-low heat until warmed through. For frozen burritos, thaw in the refrigerator overnight before reheating.
