This hashbrown breakfast burrito is the perfect twist on the classic.

This Hashbrown Breakfast Burrito is one of my all-time favorite things to make on a Saturday morning—it’s hearty, satisfying, and hits every craving at once. Packed with crispy hashbrowns, soft scrambled eggs, creamy avocado, smoky bacon, sour cream, and a generous dash of hot sauce, every bite is rich, flavorful, and perfectly balanced. It’s the kind of breakfast that feels indulgent but still homemade, with layers of texture and just the right amount of heat.
Once everything is rolled up in a warm tortilla, the magic happens: I crisp it in a skillet with a little butter until golden and toasty on the outside. The result is a burrito with a crunchy exterior and a melty, savory filling that’s totally irresistible. Whether you’re fueling up for a busy weekend or just treating yourself to a slow, cozy morning, this burrito always delivers.
If you love this recipe, check out more of my breakfast ideas here.

Hashbrown Breakfast Burrito
Ingredients
- 1 tortilla
- 2 eggs
- A dash of half and half
- 1/2 avocado
- 2 slices of bacon
- A few slices of cheddar cheese grated
- 1 hash brown
- Hot sauce of choice
- Sour cream or greek yogurt
- 1 tbsp butter
Instructions
- Cook hash brown according to box instructions. I like to give it a quick sear in a pan at the end for extra crisp.
- Whisk eggs in a bowl with the dash of half and half. Add butter to a hot hot pan and then add eggs. Push eggs into the middle so they form ribbons and turn off the heat. Your pan should be really hot so the eggs will cook quickly.
- Cook bacon in a pan on medium heat until desired crispiness. Add cheese to a tortilla, followed by eggs, bacon, avocado, hash brown and sour cream (or greek yogurt). Fold the sides in and roll burrito. Add back to a pan and press down so it browns on the outside and gets super crispy. Cook for about 2-3 min per side. Enjoy!
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