Description
A hearty and flavorful Cowboy Breakfast Burrito packed with ground pork sausage, kielbasa, crispy hash browns, sautéed peppers, and scrambled eggs, all wrapped in a warm flour tortilla and pan-fried to golden perfection. Perfect for a satisfying breakfast or brunch, served with sour cream and salsa.
Ingredients
Scale
Meat
- 8 oz ground pork sausage
- ½ ring Kielbasa sausage (7 oz), diced
Vegetables & Eggs
- 2 cups frozen diced hash brown potatoes
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 small yellow onion, diced
- 1 medium jalapeño pepper, seeded and diced
- 4 large eggs, beaten
Seasonings & Fats
- 1 tbsp unsalted butter
- ½ tsp seasoned salt
- ⅛ tsp black pepper
- ⅛ tsp garlic powder
- ½ tsp cowboy ranch seasoning (optional)
- 1 tbsp vegetable oil for frying
Other
- 4 large flour tortillas (10-inch)
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- Sour cream for serving
- Salsa for serving
Instructions
- Cook Meats: Heat a large nonstick skillet over medium heat and add the ground pork sausage. Cook for 6-7 minutes, breaking it up until no longer pink. Add the diced kielbasa and cook for another 2-4 minutes until browned. Transfer meat to a paper towel-lined plate to drain.
- Cook Hash Browns: In the same skillet, add the frozen hash browns and toss to coat in remaining fat. Cook for 5-7 minutes until crispy and almost cooked through.
- Sauté Vegetables: Stir in the diced red and green bell peppers, onion, and jalapeño along with the seasoned salt, black pepper, and garlic powder. Cook for 5-7 minutes until the vegetables are tender and aromatic.
- Scramble Eggs: Beat the eggs and mix in the cowboy ranch seasoning if using. Melt the butter in the same skillet over medium heat, then pour in the eggs. Cook gently until just set and creamy, stirring occasionally to keep a soft scramble.
- Warm Tortillas: Heat tortillas in the microwave or by dry skillet briefly to soften and become pliable for wrapping.
- Assemble Burritos: Lay out the tortillas flat and divide the fillings evenly: place ¼ cup each of sharp cheddar and Monterey Jack cheese, ½ cup of the meat mixture, ¼ cup scrambled eggs, and ¾ cup of the potato-vegetable mixture on each tortilla.
- Fold and Roll: Fold the sides of the tortilla towards the center, then fold up the bottom edge and roll tightly from bottom to top to enclose the fillings securely.
- Pan-Fry Burritos: Heat 1 tablespoon of vegetable oil in a skillet over low heat. Place the burritos seam-side down and fry for 2-3 minutes per side until they are golden brown and crispy on the outside.
- Serve: Serve the cowboy breakfast burritos hot, accompanied by sour cream and salsa for dipping.
Notes
- Feel free to customize the vegetables based on your preference, such as adding mushrooms or tomatoes.
- The cowboy ranch seasoning is optional but adds a great smoky and zesty flavor.
- These burritos can be made ahead and reheated in a skillet or oven for a quick and hearty breakfast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: breakfast burrito, cowboy breakfast, ground pork sausage, kielbasa, hash browns, skillet frying, American breakfast, cheesy burrito
