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Grilled Breakfast Burritos

Breakfast burritos made for the grill—rolled with scrambled eggs, sausage, cheddar, and hash browns, then grilled until golden with char marks. Cut open, they show a hearty, gooey filling with crisp, portable edges.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Burrito filling and assembly
  • 6 large flour tortillas
  • 10 eggs, scrambled
  • 1 lb breakfast sausage, cooked and crumbled
  • 2 cup shredded cheddar cheese
  • 1 cup cooked hash browns
  • 1 Salsa and hot sauce
  • 2 tbsp Butter or oil for grilling

Equipment

  • 1 cast iron skillet

Method
 

Assemble the burritos
  1. Fill each tortilla with scrambled eggs, sausage, cheese, hash browns, and salsa.
  2. Fold in the sides and roll each tortilla tightly into a burrito so the filling stays inside.
Grill until crisp
  1. Brush the outside of each burrito with butter or oil for even browning.
  2. Place burritos on a campfire grate over medium heat and grill for 3-4 minutes per side until golden and crispy.
  3. Remove from the heat, cut in half, and serve immediately with hot sauce.

Notes

For the crispiest grilled burritos, keep the heat at a steady medium so the tortillas brown without burning. Store leftovers in the refrigerator up to 3 days; reheat on a skillet over medium heat until hot and crisp again. Freezing is not recommended because tortillas can soften after thawing. If you want a lower-sodium swap, choose a reduced-sodium breakfast sausage and use mild salsa.