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Grilled Breakfast Burritos

Grilled breakfast burritos with charred, golden-crisp tortillas and a loaded scrambled-egg filling. Made portable by rolling tightly and grilling on a campfire-style grate until crispy, then slicing open to show eggs, sausage, and cheddar.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 6 large flour tortillas Use flour tortillas for easy rolling and crisping on the grill.
Egg filling
  • 10 eggs Scramble until just set so the filling stays creamy when grilled.
  • 1 lb breakfast sausage Cook fully and crumble before assembling burritos.
  • 2 cup shredded cheddar cheese Add between layers for melt and cohesive filling.
  • 1 cup cooked hash browns Use cooked hash browns so they heat through quickly on the grill.
To finish
  • 0.33 salsa Add to the interior and again to serve if desired.
  • 0.33 hot sauce Serve on the side; adjust heat level to taste.
  • 2 tbsp butter or oil Brush on the outside so tortillas grill up golden and crispy.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Assemble the burritos
  1. Scramble the eggs until just set, then let them cool slightly so they won’t tear the tortillas when rolling.
  2. Fill each tortilla with scrambled eggs, cooked crumbled sausage, shredded cheddar cheese, cooked hash browns, and salsa.
  3. Fold in the sides and roll tightly into burritos so the filling stays contained while grilling.
Grill until golden and crispy
  1. Brush the outside of each burrito with butter or oil to promote browning and char marks.
  2. Place burritos on a campfire grate over medium heat and grill for 3-4 minutes per side until golden and crispy, with visible grill marks.
  3. Remove from heat, cut each burrito in half to reveal the filling, and serve immediately with hot sauce.

Notes

For cleaner slicing and fewer leaks, let the assembled burritos rest 5 minutes before grilling so the cheese firms up. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through and crisp at the edges. Freezing is not recommended because the tortillas and potato filling can soften. For a lighter option, swap breakfast sausage for turkey sausage while keeping the same amounts of cheese and eggs.