Mexican 20 min

Loaded Breakfast Burritos

Name: Loaded Breakfast Burritos
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 large eggs, scrambled; 8 oz breakfast sausage; 1 cup frozen hash browns, thawed; ½ cup shredded cheddar cheese; 4 large flour tortillas (10-inch); ½ cup salsa; 1 avocado, sliced; 1 tablespoon butter; Salt, pepper, and hot sauce to taste

breakfasthigh-proteinmeal-prep

Ingredientsfor 2

580

Cal

28g

Protein

46g

Carbs

32g

Fat

18 large eggs, scrambled
28 oz breakfast sausage
31 cup frozen hash browns, thawed
4½ cup shredded cheddar cheese
54 large flour tortillas (10-inch)
6½ cup salsa
71 avocado, sliced
81 tablespoon butter
9Salt, pepper, and hot sauce to taste

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Instructions

1
Cook sausage in a large skillet over medium-high heat, breaking into crumbles until browned and cooked through, about 6–8 minutes. Remove and set aside. Add hash browns to the same pan and cook 4–5 minutes until golden and crispy. Remove.
2
Melt butter in the pan over medium-low heat. Add beaten eggs seasoned with salt and pepper. Stir gently with a rubber spatula, pushing the eggs from the edges toward the center, cooking 3–4 minutes until softly set — they should look creamy and slightly underdone as they'll continue cooking in the burrito.
3
Warm tortillas in the microwave for 30 seconds or over a gas flame for 15 seconds per side. Divide hash browns, sausage, and eggs evenly among the tortillas. Top each with cheese (the heat from the eggs will melt it), salsa, and avocado slices.
4
Fold the sides in, then roll tightly from the bottom up. For meal prep, wrap in foil — these reheat beautifully from the refrigerator (5 minutes in a 350°F oven or 90 seconds in the microwave) or freezer (wrap in foil and freeze; microwave 2–3 minutes from frozen).