Go Back

Grilled Breakfast Burritos

Grilled breakfast burritos with charred, golden tortilla edges and a hot, cheesy egg-and-sausage filling. These portable burritos are grilled on a campfire grate until crispy, then cut in half to show the loaded center.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

tortillas
  • 6 large flour tortillas Keep tortillas pliable for easier rolling.
filling
  • 10 eggs, scrambled Scramble until just set so they stay moist in the burritos.
  • 1 lb breakfast sausage, cooked and crumbled Use cooked sausage; crumbling helps even filling.
  • 2 cup shredded cheddar cheese Shred fresh if possible for best melting.
  • 1 cup cooked hash browns Break up clumps so the filling rolls smoothly.
  • salsa Add to taste; keep it from making the tortilla soggy.
  • hot sauce For serving.
grilling
  • butter or oil for grilling Use enough to brush a thin, even coating on the outside.

Equipment

  • 1 grill grate

Method
 

Assemble the burritos
  1. Fill each tortilla with scrambled eggs, sausage, cheese, hash browns, and salsa. Keep the filling centered so the burritos roll up tightly.
  2. Fold in the sides and roll tightly into burritos. Press gently along the seam to help them hold together.
  3. Brush the outside of each burrito with butter or oil. This helps browning and creates crisp charred spots on the grill.
Grill until crispy
  1. Place the burritos on a campfire grate over medium heat. Grill for 3-4 minutes per side, until golden and crispy.
  2. Remove the burritos from the heat and cut each one in half. Serve immediately with hot sauce.

Notes

Pro tip: let the fillings cool for 2-3 minutes after scrambling and mixing—hot, runny filling can make tortillas tear or go soggy. Store leftovers in the refrigerator up to 3 days; reheat on a grill or skillet over medium heat until the outside crisps again. Freezing: yes—wrap tightly and freeze up to 2 months, then reheat from thawed or directly on medium heat. For a lighter option, use turkey sausage and swap half the cheddar for a reduced-fat cheese.