This breakfast burrito takes its cues from the Dog Haus menu, a West Coast chain known for its “haus” style sausages and loaded breakfast items. It’s a hearty, portable meal featuring scrambled eggs, crispy breakfast potatoes, savory sausage, melted cheese, and a creamy sauce, all wrapped in a warm tortilla. It works because it balances rich, salty, and fresh flavors with a satisfying mix of textures, making it a great make-ahead breakfast for busy mornings.
Ingredients
- 4 large flour tortillas (10-inch / 25 cm)
- 8 large eggs
- 2 tablespoons (30 ml) whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 g) unsalted butter, divided
- 1 lb (450 g) breakfast sausage (bulk or links, casings removed)
- 2 cups (300 g) frozen diced hash browns or shredded potatoes
- 1/2 cup (60 g) shredded cheddar cheese
- 1/2 cup (60 g) shredded Monterey Jack cheese
- 1/4 cup (60 g) sour cream
- 2 tablespoons (30 g) mayonnaise
- 1 tablespoon (15 ml) hot sauce (like Cholula or Frank’s), plus more for serving
- 1/2 teaspoon smoked paprika
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- 1 jalapeño, thinly sliced (optional, for heat)
Instructions
- Make the sauce: In a small bowl, stir together the sour cream, mayonnaise, hot sauce, and smoked paprika. Set aside.
- Cook the sausage: Heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes. The sausage should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer, per USDA FSIS guidelines. Transfer to a plate, leaving any rendered fat in the skillet.
- Crisp the potatoes: Add the frozen hash browns to the same skillet with the sausage fat. Cook over medium-high heat, stirring occasionally, until golden brown and crispy, about 8-10 minutes. Season with a pinch of salt and pepper. Remove and set aside.
- Scramble the eggs: In a bowl, whisk the eggs with the milk, salt, and pepper. Melt 1 tablespoon of butter in a nonstick skillet over medium-low heat. Pour in the eggs and cook gently, stirring constantly with a rubber spatula, until soft curds form and the eggs are just set but still moist, about 3-4 minutes. Remove from heat immediately. (Egg dishes should reach 160°F (71°C) for food safety.)
- Warm the tortillas: Wrap the tortillas in a damp paper towel and microwave for 30 seconds, or warm them one by one in a dry skillet for 15 seconds per side. This makes them pliable.
- Assemble the burritos: Lay a warm tortilla on a flat surface. Spread about 1 tablespoon of the sauce down the center. Top with a quarter of the scrambled eggs, a quarter of the sausage, a quarter of the crispy potatoes, and a sprinkle of both cheeses. Add cilantro and jalapeño if using.
- Roll the burritos: Fold the sides of the tortilla over the filling, then fold the bottom edge up and over the filling, tucking it in tightly. Roll away from you, keeping the filling snug, until the burrito is sealed. Repeat with the remaining tortillas.
- Toast (optional): For a crisp exterior, place the burritos seam-side down in a dry skillet over medium heat for 1-2 minutes per side, until golden brown. This also helps seal the tortilla.
Tips
- Don’t overcook the eggs: They should be soft and slightly underdone when you remove them from the heat, as they’ll finish cooking in the burrito. Dry, rubbery eggs ruin the texture.
- Use a hot skillet for potatoes: Make sure the skillet is hot before adding the hash browns, and don’t stir them too often. Let them sit to get a good crust.
- Roll tightly: A loose burrito falls apart. Tuck the filling in firmly as you roll, and don’t overfill—about 1 cup of filling per burrito is right for a 10-inch tortilla.
- Substitutions: No breakfast sausage? Use bacon, chorizo, or leftover carnitas. For a vegetarian version, use black beans or a plant-based sausage and add extra cheese.
Serving Suggestions
Serve the burritos warm with extra hot sauce, salsa, or pico de gallo on the side. They pair well with fresh fruit, a simple green salad, or a side of refried beans. For a brunch spread, offer them alongside fresh orange juice or a spicy Bloody Mary (for adults of legal drinking age, please drink responsibly).
Variations
- Baja Style: Add sliced avocado, pickled jalapeños, and a squeeze of lime juice before rolling.
- Chile Relleno Burrito: Swap the sausage for roasted poblano peppers and use pepper jack cheese.
- Breakfast Steak Burrito: Use thinly sliced grilled steak (cooked to 145°F / 63°C for medium-rare, then rested 3 minutes) instead of sausage, and add sautéed onions and bell peppers.
- Low-Carb: Serve the filling in a large lettuce wrap or low-carb tortilla, and skip the potatoes.
Storage and Reheating
Store leftover burritos (without extra sauce) in an airtight container or wrapped individually in foil. They will keep in the refrigerator for up to 4 days. To freeze, wrap each burrito tightly in plastic wrap, then foil, and freeze for up to 3 months. To reheat from refrigerated, unwrap and microwave for 1-2 minutes, then optionally crisp in a skillet. From frozen, thaw overnight in the fridge, then microwave for 2-3 minutes or bake at 350°F (175°C) for 15-20 minutes. Always reheat to an internal temperature of 165°F (74°C) before eating.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hash browns? Yes. Peel and dice 2 medium russet potatoes (about 1 lb), toss with a little oil, and cook in the skillet for 15-20 minutes until tender and browned. You may need to add a bit of oil to the pan.
What if I don’t have hot sauce? Use a pinch of cayenne pepper or red pepper flakes mixed into the sauce. Or omit it entirely for a milder flavor.
Can I make these ahead for a crowd? Absolutely. Assemble the burritos, wrap them in foil, and refrigerate overnight. In the morning, bake them at 350°F (175°C) for 20-25 minutes until hot throughout. This is perfect for feeding a group.
Why are my burritos soggy? Sogginess usually comes from watery eggs or too much sauce. Make sure the eggs are not overly wet, and drain any excess liquid from the cooked sausage and potatoes before assembling. Also, don’t add the sauce until just before rolling.
Can I use a different cheese? Yes. Cheddar, Monterey Jack, pepper jack, or a Mexican blend all work well. Avoid very oily cheeses like mozzarella, which can make the filling greasy.
Is it okay to skip the milk in the eggs? Yes, you can use water or just whisk the eggs alone. The milk adds creaminess, but it’s not essential.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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