Game Day Breakfast Burritos

Last weekend we got the crew together for a Chiefs game. In Kansas City tailgating is definitely a thing, so of course we did breakfast AND lunch at the stadium pre kickoff.


Not only did the team pull out a win, but my breakfast burritos were a hit for the 7 a.m. tailgate.  The best part? You can make them the night before and warm them up on the grill. Get the recipe:

Cook Time: 20 Minutes |Assembly Time: 15 Minutes | Total Time: 35 Minutes

Ingredients & Necessities: 
12 Large Eggs
1 Package Mild Breakfast Sausage
1 Package Bacon
1 Bag of Frozen Shredded Hash Browns
4 Teaspoons Chopped Green Chilies
3 Teaspoons of Milk
16 Large Flour Tortillas
2 Teaspoons Nature’s Seasoning Salt
5 Teaspoons Butter
2 Teaspoons Extra Virgin Olive Oil
1 Jar Salsa
1 Container Sour Cream

In separate pans, cook bacon and breakfast sausage. Remove from pans and let cool.

In another pan, melt 2 teaspoons of butter and add 1 teaspoon of Extra Virgin Olive Oil. Once heated, add 1/2 of the bag of frozen hash browns and season with 1 teaspoon of Nature’s Seasoning Salt – the key to crispy hash browns is the mixture of butter and oil … and to let one side of the hash browns to crisp up before flipping them over in the pan. Once crispy and browned on both sides, remove from pan and repeat steps for other 1/2 of the bag.

Whisk 12 eggs in a bowl, and mix in 3 teaspoons of milk and 4 teaspoons of chopped green Chilis. In a pan, melt 1 teaspoon of butter and add egg mixture. Season to taste with salt and pepper. Once scrambled eggs are cooked, remove from heat.

To assemble the burritos take a tortilla and scoop a small amount of hash browns onto one side, next add egg and bacon or sausage (you could do both if you prefer). Fold in sides of tortilla and roll to create a burrito. Repeat to create 16 burritos. Wrap each burrito separately in foil – this makes them grill-ready for the next day. Refrigerate.

Before serving, place foil-wrapped burritos on the grill, flip sides after 3 minutes or until burrito is warmed through. Serve with sour cream and salsa for dipping.




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