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Grilled Breakfast Burritos

Grilled breakfast burritos with charred, crispy tortilla edges and a melty cheese-and-scrambled-egg filling. Portable, hearty camping breakfast burritos with sausage, hash browns, and salsa—ready to cut in half and serve with hot sauce.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 6 large flour tortillas
Egg filling
  • 10 eggs Scrambled until set.
Sausage and cheese
  • 1 lb breakfast sausage Cooked and crumbled.
  • 2 cup shredded cheddar cheese For melty layers inside the burritos.
Hash browns and toppings
  • 1 cup cooked hash browns
  • 0.25 salsa Add to each burrito before rolling.
  • 0.25 hot sauce For serving after grilling.
  • 1 tbsp butter or oil For brushing the outside to grill crisp.

Equipment

  • 1 cast iron skillet

Method
 

Build the burritos
  1. Scramble the eggs until just set, then portion them for each burrito filling station.
  2. Cook and crumble the breakfast sausage, then set it aside for assembling.
  3. Fill each tortilla with scrambled eggs, sausage, cheddar cheese, hash browns, and salsa.
  4. Fold in the sides and roll tightly into burritos, keeping the seam side down.
Grill until crisp
  1. Brush the outside of each burrito with butter or oil for a golden, crispy crust.
  2. Place burritos on a campfire grate over medium heat and grill for 3-4 minutes until the underside shows char marks and browns.
  3. Flip and grill the other side for 3-4 minutes until golden and crispy with visible grill grate marks.
  4. Remove burritos from heat, cut in half, and serve immediately with hot sauce.

Notes

Pro tip: keep the rolls tight so they don’t open on the grill, and use a hot, steady medium heat for crisp char marks. Refrigerate leftover burritos in an airtight container for up to 3 days; reheat on a skillet until hot and re-crisped. Freezing is yes—freeze wrapped burritos up to 2 months and reheat from frozen on a skillet. For a lighter option, swap part of the cheddar for reduced-fat cheese while keeping the egg and sausage amounts the same.