Crispy Breakfast Burritos That Actually Stay Golden (Not Soggy)
The breakfast burrito that stays shatteringly crisp from first bite to last. Two small steps change everything - extra-crispy hash browns and a hot skillet finish. No more sad, wet bites.
Equipment
- Baking Sheet
- Skillet (10 or 12 inch)
- Large Mixing Bowl
Ingredients
- 6 tortillas (8-inch, flour or whole wheat)
- 8-10 large eggs
- 2 hash brown patties (or leftover cooked potatoes)
- 2-3 tablespoons thick salsa
- 2 teaspoons avocado oil (or butter, ghee, olive oil)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Place hash brown patties on a baking sheet. Bake for 10 minutes longer than package instructions, until deep golden brown and crisp at the edges.
- While hash browns bake, heat a skillet over medium heat with a little oil or butter. Crack eggs directly into the skillet. Season with salt and pepper. Cook gently, stirring constantly, until soft and creamy - still a little shiny and loose. Don't overcook.
- Immediately transfer scrambled eggs to a large mixing bowl to stop cooking.
- Remove hash browns from oven. Let cool for a minute, then chop into small bite-sized pieces.
- Add chopped hash browns to the bowl with eggs. Stir in 2-3 tablespoons thick salsa. Taste and adjust seasoning.
- Place about 1/2 cup filling on bottom third of a tortilla. Fold in sides, tuck corners, and roll tightly.
- Heat a clean skillet over medium-high heat. Add a tiny bit of oil. Place burrito seam-side down. Toast for 60-90 seconds until golden and crispy.
- Flip and toast the other side for about 30 seconds, until evenly golden and deeply toasty.
- Enjoy immediately while shatteringly crisp, or wrap in parchment paper for meal prep.
Notes
Scramble eggs gently over medium heat until soft and creamy - they should still look a little shiny. Don't overfill - 1/2 cup per burrito. Toast in a hot skillet for a crispy seal. For meal prep, wrap in parchment and store in fridge up to 4 days, or freeze up to 3 months. Reheat in air fryer at 350°F for 5-7 minutes for best crispiness.