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Grilled Breakfast Burritos

Grilled breakfast burritos with char marks and a golden, crispy outside—filled with scrambled eggs, sausage, cheddar, and hash browns. Fold-and-roll burritos are grilled over medium heat until crisp, then cut open to show the loaded interior.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

large flour tortillas
  • 6 large flour tortillas Use tortillas that roll without cracking.
eggs, scrambled
  • 10 eggs, scrambled Scramble before assembling.
breakfast sausage, cooked and crumbled
  • 1 lb breakfast sausage, cooked and crumbled Crumble the sausage into small bits.
shredded cheddar cheese
  • 2 cup shredded cheddar cheese Pack lightly for even melting.
cooked hash browns
  • 1 cup cooked hash browns Drain any excess moisture so tortillas stay crisp.
salsa and hot sauce
  • 0.5 cup salsa and hot sauce Use salsa for filling and hot sauce for serving.
butter or oil for grilling
  • 2 tbsp butter or oil for grilling Brushing helps achieve golden, crispy edges.

Equipment

  • 1 grill

Method
 

Assemble the burritos
  1. Fill each tortilla with scrambled eggs, sausage, cheese, hash browns, and salsa. Aim for an even layer so the burritos cook uniformly.
  2. Fold in the sides and roll tightly into burritos. Press gently to compact the filling and help the seam stay closed.
Grill for crispy char
  1. Brush the outside of the burritos with butter or oil. This creates golden, crispy browning and visible char on the grill.
  2. Place burritos on a campfire grate over medium heat and grill for 3-4 minutes per side until golden and crispy. Look for browned grill marks and a firm, crisp exterior before flipping.
Serve
  1. Remove from heat, cut in half, and serve with hot sauce. The cut should show eggs, sausage, and melted cheese filling.

Notes

For best sealing, roll tightly and use just enough salsa so the tortilla doesn’t get soggy—drain hash browns if they seem wet. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet until hot and crisp again. Freezing is not recommended because tortillas can soften after thawing. For a lighter option, use turkey sausage and reduced-fat cheddar to cut calories while keeping the portable, hearty filling.