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Grilled Breakfast Burritos

Grilled breakfast burritos with char marks and a golden, crispy outside. Filled with scrambled eggs, cooked sausage, melted cheddar, and hash browns—perfect as a hearty portable meal.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 6 large flour tortillas
Eggs and sausage filling
  • 10 eggs scrambled
  • 1 lb breakfast sausage cooked and crumbled
  • 2 cup shredded cheddar cheese
Burrito add-ins
  • 1 cup cooked hash browns
  • 0.5 cup salsa plus extra to serve
  • 0.25 cup hot sauce to serve
For grilling
  • 2 tbsp butter or oil for brushing

Equipment

  • 1 cast iron skillet

Method
 

Make the burrito filling
  1. Scramble the eggs until set, then keep them warm so they’re easy to fill the tortillas.
  2. Cook and crumble the breakfast sausage, then combine it with the scrambled eggs to form the main filling.
Assemble the burritos
  1. Fill each tortilla with scrambled eggs, sausage, cheese, hash browns, and salsa.
  2. Fold in the sides and roll tightly into burritos so the filling stays packed.
  3. Brush the outside of each burrito with butter or oil to help it crisp on the grill.
Grill
  1. Place burritos on a campfire grate over medium heat and grill for 3-4 minutes per side until golden and crispy.
  2. Remove burritos from the heat, cut in half, and serve immediately with hot sauce.

Notes

Pro tip: grill seam-side down first so the roll holds together and you get deeper char marks. Refrigerate leftover burritos in an airtight container up to 3 days; reheat in a skillet until hot and crisp again. Freezing is not recommended because the tortilla and hash browns lose texture. For a gluten-free swap, use gluten-free flour tortillas.