Ultimate Breakfast Burrito Recipe (Printer-Friendly Version)

# What You'll Need:

→ For the Burritos

01 - 1 ½ pounds bacon, thin slice
02 - 1 pound bulk breakfast sausage
03 - 1 ¼ pounds cheddar cheese, shredded at home
04 - 30 ounces frozen shredded hash browns
05 - ⅓ cup bacon grease (from the cooked bacon)
06 - ½ cup butter (1 stick, for the hash browns)
07 - Generous kosher salt (for the hash browns)
08 - Black pepper (for the hash browns)
09 - ½ cup green onions, chopped
10 - 4 ounces cream cheese, chopped into chunks
11 - 15 large eggs
12 - 1 ¼ teaspoons Lawry's Seasoning salt (or kosher salt)
13 - 1 teaspoon black pepper
14 - 1 teaspoon onion powder
15 - ¼ cup butter (for the eggs)
16 - 15 (10-inch) flour tortillas, warmed (burrito size)

→ To Serve

17 - 1 batch Chipotle Mayo (click for recipe)
18 - Avocado, sliced
19 - Restaurant-style salsa (homemade or store-bought)
20 - Cilantro (optional)

# Let's Cook!:

01 - Bake the bacon in the oven at 400°F (200°C) for 10-18 minutes until crispy. Let cool, then chop into bite-sized pieces. Save the bacon grease.
02 - In a large skillet, cook the sausage over medium-high heat for 5-8 minutes, breaking it up with a wooden spoon. Optional: Crisp the sausage by spreading a thin layer in the pan and cooking undisturbed for 1-2 minutes until browned.
03 - Shred the cheddar cheese using a food processor or by hand.
04 - Heat a large skillet over medium-high heat. Add 2 tablespoons bacon grease and 2 tablespoons butter. Add 2 cups frozen hash browns, pack them tightly, and season with salt and pepper. Cook until crispy, flipping like a pancake. Repeat in batches.
05 - Whisk 15 eggs with seasoning salt, black pepper, and onion powder until frothy. Cook in a skillet with ¼ cup butter over low heat, stirring constantly. Add cream cheese chunks and green onions. Remove from heat when barely set.
06 - Warm the tortillas. Layer cheese, hash browns, eggs, bacon, and sausage on each tortilla. Fold the edges and roll tightly.
07 - Serve with Chipotle Mayo, salsa, avocado, and cilantro. Wrap in foil if not serving immediately.
08 - Refrigerate for up to 12 hours or freeze for up to 3 months. Reheat in the microwave or oven.

# Cook's Notes:

01 - Use freshly shredded cheese for better melting and texture.
02 - Cook the eggs slowly to keep them soft and tender, especially for reheating.
03 - Freeze burritos individually wrapped in foil for easy reheating.

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