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A golden-brown cowboy breakfast burrito on a plate, sliced in half to show the filling of sausage, eggs, potatoes, and cheese.
Maria Canilssom

Cowboy Breakfast Burrito

Make The Ultimate Cowboy Breakfast Burrito! Loaded with sausage, kielbasa, potatoes, eggs, and two cheeses. Perfect for make-ahead meal prep and freezing! For more hearty breakfasts, try our Sausage Egg Breakfast Roll-Ups or our Savory Sweet Potato Hash Browns. This burrito is the pinnacle of a make-ahead meal, similar to the Cowboy Breakfast Burrito from I Am Homesteader.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 burritos
Course: Breakfast
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz ground pork breakfast sausage
  • 7 oz kielbasa, diced
  • 2 cups frozen diced hash brown potatoes
  • 0.5 large red bell pepper, diced
  • 0.5 large green bell pepper, diced
  • 0.5 cup diced yellow onion
  • 1 medium jalapeño, seeded and diced (optional)
  • 4 large eggs, beaten
  • 4 large (10-inch) flour tortillas
  • 1 cup (113g) shredded sharp cheddar cheese
  • 1 cup (113g) shredded Monterey Jack cheese

Equipment

  • large skillet Non-stick is ideal.
  • spatula

Method
 

  1. In a large skillet over medium heat, cook the ground pork sausage, breaking it apart with a spoon, for 6-7 minutes until no longer pink.
  2. Add the diced kielbasa to the skillet with the sausage. Cook for 2-4 more minutes until the kielbasa is browned. Remove the meat mixture with a slotted spoon to a paper towel-lined plate to drain.
  3. Add the frozen diced potatoes to the skillet with the meat drippings. Toss to coat and cook for 5-7 minutes, stirring occasionally, until they begin to soften and brown.
  4. Add the diced bell peppers, onion, jalapeño (if using), seasoned salt, pepper, and garlic powder to the skillet with the potatoes. Cook for 5-7 more minutes, stirring, until the vegetables are tender. Transfer the entire potato-veggie hash to a bowl.
  5. Wipe the skillet clean and melt a tablespoon of butter over medium heat. Pour in the beaten eggs. Let them set for a moment, then gently push with a spatula to form large, soft curds. Cook until set but still moist. Remove from heat.
  6. Warm the tortillas briefly to make them pliable. On each tortilla, layer ¼ cup of cheddar cheese, ¼ cup of Monterey Jack, ½ cup of the meat mixture, one-quarter of the scrambled eggs, and ¾ cup of the potato-veggie hash.
  7. Fold the sides of the tortilla in over the filling, then roll tightly from the bottom up to form a secure burrito.
  8. Heat 1 tablespoon of vegetable oil in a clean skillet over low-medium heat. Place burritos seam-side down and cook for 2-3 minutes per side until the tortilla is golden brown and crispy.
  9. Serve the burritos immediately with salsa and sour cream on the side.

Notes

Pro Tips: For the best make-ahead results, let all cooked components cool completely before assembling the burritos; this prevents steam from making the tortillas soggy. Wrap each assembled burrito tightly in aluminum foil for freezing. They will keep for 2-3 months[citation:1]. To reheat from frozen, unwrap, wrap in a damp paper towel, and microwave for 1-2 minutes, then crisp in an air fryer or pan for the best texture[citation:1]. You can also reheat from frozen in a 350°F oven for 20-25 minutes[citation:1].