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Mary Berry Breakfast Burritos

Mary Berry Breakfast Burritos - recipe card
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Hearty and flavorful breakfast burritos filled with fluffy scrambled eggs, savory sausage, crisp hash browns, and melted cheddar cheese, all wrapped in a warm flour tortilla. The combination of creamy eggs, zesty bell pepper, and rich sausage creates a satisfying morning meal that can be enjoyed any time of day.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1/2 cup yellow onion, finely diced (about 1 small onion)
  • 1/2 cup red bell pepper, seeded and finely diced
  • 4 ounces breakfast sausage, casings removed and crumbled (about 1/2 cup)
  • 1 cup frozen shredded hash browns
  • 4 large (10-inch) flour tortillas
  • 1 cup shredded sharp cheddar cheese (about 4 ounces)
  • 1/2 cup prepared salsa (optional, for serving)
  • 1/4 cup sour cream (optional, for serving)
  • 1 avocado, sliced (optional, for serving)

Instructions

  1. Crack the eggs into a medium bowl. Add the milk, kosher salt, and black pepper. Whisk vigorously for about 30 seconds until the mixture is uniform and slightly frothy; the milk lightens the eggs for a tender, creamy texture.
  2. Place a 10-inch nonstick skillet over medium heat. Add the butter and let it melt, swirling the pan occasionally. When the butter foams and then subsides, the pan is ready—this indicates the butter is hot but not browning.
  3. Add the diced onion and bell pepper to the skillet. Cook, stirring occasionally with a wooden spoon, for 3 to 4 minutes until the onion is translucent and the pepper softens. The vegetables should sizzle gently; if they brown too quickly, reduce heat to medium-low.
  4. Push the vegetables to one side of the skillet. Add the crumbled sausage to the empty side and cook, breaking it into smaller pieces with the spoon, for 4 to 5 minutes until the sausage is browned and cooked through with no pink remaining. Stir the vegetables into the sausage.
  5. Add the frozen hash browns to the skillet, spreading them in an even layer. Cook without stirring for 2 minutes to allow the bottom to crisp, then flip and stir every 1 to 2 minutes for about 5 minutes total until the hash browns are golden and hot throughout. The hash browns should be crunchy on the edges and tender inside.
  6. Reduce the heat to low. Pour the whisked eggs evenly over the sausage, vegetables, and hash browns. Let the eggs sit undisturbed for 30 seconds to begin setting on the bottom.
  7. Using a rubber spatula, gently push the cooked egg from the edges toward the center, tilting the pan so the uncooked egg flows to the edges. Continue this motion every 20 seconds for about 2 to 3 minutes until the eggs are softly scrambled—they should be moist and just set, not dry. Avoid overmixing, which makes eggs rubbery.
  8. Remove the skillet from the heat. Sprinkle the shredded cheddar cheese over the scrambled egg mixture. The residual heat will melt the cheese in about 1 minute. Stir gently once to distribute the cheese.
  9. Warm the flour tortillas one at a time in a dry skillet over medium heat for about 15 seconds per side, until pliable and lightly toasted. Alternatively, wrap all tortillas in a damp paper towel and microwave for 30 seconds. Warm tortillas prevent tearing when folding.
  10. Place a warm tortilla on a clean work surface. Spoon about 1 cup of the egg mixture into the center, forming a horizontal line. Fold the sides of the tortilla inward over the filling, then fold the bottom edge up and over the filling, rolling tightly away from you to form a burrito. Repeat with remaining tortillas and filling.
  11. If serving immediately, return the burritos to the same skillet seam-side down over medium heat for 1 to 2 minutes per side to crisp the exterior. This step is optional but adds a pleasant golden crust. Serve with salsa, sour cream, and avocado slices if desired.
  12. For a make-ahead variation, after rolling the burritos, wrap each tightly in aluminum foil and place on a baking sheet. The burritos can be refrigerated for up to 3 days or frozen for up to 3 months.

Notes

Storage: Refrigerate leftover cooked burritos (wrapped in foil) for up to 3 days. To freeze, wrap each burrito in plastic wrap, then foil, and place in a freezer bag for up to 3 months. Reheat from frozen: unwrap foil, wrap in a damp paper towel, and microwave on high for 2-3 minutes, flipping halfway. For oven reheating, place foil-wrapped burritos at 350°F (177°C) for 15-20 minutes until heated through. For best texture, avoid overcooking eggs originally; they will be reheated later.

Nutrition

Keywords: Mary Berry breakfast burritos, breakfast burritos, Tex-Mex breakfast, scrambled eggs burrito, sausage and egg burrito, cheesy breakfast burrito, weekend brunch, easy breakfast recipe, Mary Berry recipe

Find it online: https://maryberrycooks.co.uk/mary-berry-breakfast-burritos/