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Grilled Breakfast Burritos

Grilled breakfast burritos with char-marked, crispy tortillas and a loaded, scrambled-egg filling. These hearty, portable camping-style burritos are grilled until golden on both sides, then cut open to show sausage, eggs, and melty cheddar.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Tortillas and filling
  • 6 large flour tortillas
  • 10 eggs, scrambled Scramble before assembling.
  • 1 lb breakfast sausage, cooked and crumbled Cook and crumble first.
  • 2 cup shredded cheddar cheese
  • 1 cup cooked hash browns
  • 1 salsa and hot sauce To serve; have extra for dipping.
  • 1 butter or oil for grilling Use enough to coat the burrito outsides.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Assemble the burritos
  1. Fill each large flour tortillas with scrambled eggs, sausage, cheese, hash browns, and salsa, keeping the filling centered for easy rolling.
  2. Fold in the sides and roll tightly into burritos so the seam stays closed while grilling.
  3. Brush the outside of the burritos with butter or oil to promote crisp, golden browning.
Grill until crisp
  1. Place the burritos on a campfire grate over medium heat and grill for 3-4 minutes per side, until the outsides develop golden, crispy color and visible char marks.
  2. Remove from heat, cut in half, and serve immediately with hot sauce so the filling is hot and cohesive.

Notes

For the cleanest roll, keep the tortillas at room temperature so they don’t crack when folding. Store leftover grilled burritos in the fridge up to 3 days; reheat in a skillet over medium heat until crisp again. Freezing is not recommended for best tortilla texture. If you want a lighter option, use reduced-fat cheddar and turkey sausage while keeping the grilling step the same.