These Grilled Breakfast Burritos make a hearty southwest style breakfast with a burrito that is filled with breakfast sausage, scrambled eggs, spicy hash browns, avocado, salsa and cheese. This wrap and go breakfast is full of flavor and protein that will keep you satisfied throughout the morning.

While these breakfast burritos are perfect for morning, they also make a great lunch or breakfast for dinner and kids love them as much as the adults!

Breakfast Burrito cut in half and on a plate with one cut side facing forward to show the inside of the burrito.

Grilled Burritos For Breakfast

After we made these Grilled Stuffed Burritios, I knew that I wanted to go ahead and make a breakfast burrito that was full of fillings that I love and then grill it on the grill pan.

My son, is a great burrito wrapper. He learned how to do this in a former job and has passed on his skills to me. Be sure to watch the video to see how he wraps!

There is nothing more satisfying the a burritio filled with all kinds of breakfast goodnes and when it is wrapped up nice and tigh and doesn’t fall apart when you eat it, you know you’ve accomplished a great breakfast.

cooked ground breakfast sausage being scooped out of the skillet.

What You Need To Make Breakfast Burritos

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Burrito Wrappers, the large wrapper made for making burritos. This is the brand I always buy.

Scrambled Eggs

Ground Pork Sausage, this is an awesome brand!


Hash Browns


Red Bell Pepper


Salsa, this is my homemade salsa recipe and its the only one we have in the house. If you prefer fresh, you can use this Pico de Gallo recipe.

Grill Pan, I own this one and love it!

Olive Oil Cooking Spray, my go to brand is here.

Breakfast Burritos cooking on the grill pan.

Tips and Recommendations

  • Make sure all the filling ingredients are lined up and ready to assemble before rolling the burrito.
  • If it makes it easier, instead of laying the ingredients (sausage and hashbrowns) combine the two and put them in the burrito together.
  • To fold, firmly fold the sides of the tortilla over the filling. tuck the edges into the burrito as are you are rolling.
  • Always start grilling seam side down on the burrito. This will help seal the burrito.
  • Substitute bacon or chorizo for the sausage.
  • Substitute a crispy cooked hash brown patty for the hash browns.
  • Make these ahead of time and wrap in foil for an easy reheat in the oven
  • Make it vegetarian and substitute scrambled tofu for the eggs and omit the sausage.
A hand holding the burrito while it is being cut in half with a knife on a wooden cutting board.

More Breakfast Recipes To Try

Asparagus Bacon Egg and Cheese Strudel

Apple Dutch Baby

Breakfast Bruschetta (one of my personal favorites!)

Cheesecake Stuffed French Toast Sliders

Chunky Monkey Noatmeal

Crustless Spinach Quiche

Egg Muffin Cups

Fried Green Tomato Eggs Benedict

Mushroom Strata

Venison Breakfast Sausage

Angled overhead shot of a cut breakfast burrito on a plate with a side of cherry tomatoes and cilantro.

*If you made these Breakfast Burritos, please give them a star rating*

Mexican Breakfast Burrito

Shelby Law Ruttan
A breakfast burrito filled with scrambled eggs, sausage, avocado, salsa, and spicy hashbrowns.
0 from 0 votes
Course Family Recipes
Cuisine Mexican
Servings 4
Calories 594 kcal


  • 12 ounces ground breakfast sausage
  • 1 cup hash browns
  • 1 jalapeno diced
  • ½ red bell pepper diced
  • ½ small onion diced
  • 8 large eggs
  • 1 avocado cut into slices
  • ½ cup shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Homemade Salsa (optional)
  • Taco Sauce (optional)


  • Heat the oil in a large nonstick skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up, 7 minutes, or until it is browned and slightly crisp. Remove the sausage to a paper-towel-lined plate using a slotted spoon.
    cooked sausage in the skillet.
  • Add the onions, jalapeno, and red pepper to the skillet. Saute for 3 minutes, or until the vegetables begin to soften.
    onions and peppers sauteing in a skillet.
  • Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Remove from the skillet and set aside.
  • Add the eggs to a large mixing bowl and whisk until thoroughly combined. Pour the eggs into the hot skillet and cook, stirring for 3 minutes, until eggs are fluffy and cooked through.
    scrambled eggs in a skillet.
  • Warm the burrito wrappers for 10 seconds in the microwave to make them more flexible (optional). Build the burrito by layering the avocado, eggs, cheese, sausage, salsa (if using) and cilantro (if using).
    Adding the fillings to the burrito.
  • Grill the burritos on a hot grill pan for 3 minutes on each side, until lightly browned. Serve with taco sauce (if using)
    cooking the breakfast burrito on a grill pan.



Serving: 4gCalories: 594kcalCarbohydrates: 17gProtein: 31gFat: 45gSaturated Fat: 15gTrans Fat: 1gCholesterol: 448mgSodium: 1368mgPotassium: 820mgFiber: 5gSugar: 2gVitamin A: 1324IUVitamin C: 34mgCalcium: 183mgIron: 4mg
Keyword Breakfast Burrito, Mexican Breakfast Burrito
Tried this recipe?Let us know how it was!

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.

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Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

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