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Grilled Breakfast Burritos

Grilled breakfast burritos with charred, golden tortillas and a hot, melty filling of scrambled eggs, sausage, cheddar, and hash browns. Fold-tight burritos are grilled until crispy outside and served cut in half with salsa and hot sauce.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 6 flour tortillas Use large tortillas so they roll tight without tearing.
Eggs
  • 10 eggs, scrambled Scramble until just set; they should still look moist when filling the burritos.
Sausage
  • 1 lb breakfast sausage, cooked and crumbled Cook thoroughly before assembling so the filling stays hot on the grill.
Cheese
  • 2 cup shredded cheddar cheese Shred for best melt and texture.
Hash browns
  • 1 cup cooked hash browns Drain excess moisture so the tortillas crisp rather than steam.
Salsa & hot sauce
  • 0.5 cup salsa and hot sauce Add to taste; use more for a saucy filling, less for a drier bite.
For grilling
  • 1 tbsp butter or oil for grilling Brush a light, even coat on the outside for browning and char marks.

Equipment

  • 1 sheet pan

Method
 

Assemble the burritos
  1. Fill each flour tortilla with scrambled eggs, sausage, cheddar cheese, cooked hash browns, and salsa and hot sauce in an even line across the center.
  2. Fold in the sides and roll tightly into burritos so the seam stays tucked underneath.
Grill until golden and crispy
  1. Brush the outside of each burrito with butter or oil for grilling so it’s lightly coated for crisping.
  2. Place burritos on a campfire grate over medium heat and grill for 3-4 minutes per side until golden and crispy with visible char marks.
Serve
  1. Remove burritos from the heat, cut in half, and serve immediately with hot sauce.

Notes

For the crispest tortillas, keep the filling slightly warm (not piping hot) and avoid soaking-wet salsa; after grilling, rest on a sheet pan for 1-2 minutes to set the cheese. Refrigerate leftovers up to 3 days; reheat in a skillet over medium heat until hot and re-crisped. Freezing: wrap cooled burritos tightly and freeze up to 2 months; reheat from thawed in a skillet. Dietary swap: use turkey breakfast sausage for a lighter option while keeping the same method.