Hot Honey Sausage and Egg Breakfast Burritos

Heat the olive oil in a large skillet over medium-high heat.
Add the frozen diced hash brown potatoes.
Season with garlic powder, salt, and black pepper.
Cook for 8 to 10 minutes, stirring occasionally, until the potatoes are golden brown and tender.
Transfer the cooked potatoes to a plate.
Add the turkey breakfast sausage to the same skillet.
Cook for 5 to 7 minutes, breaking the sausage into small crumbles with a spatula, until fully cooked.
Transfer the sausage to a plate.
Crack the eggs into a medium mixing bowl.
Add the milk and beat with a wire whisk until blended.
Heat a medium skillet over medium-low heat.
Pour the egg mixture into the skillet.
Cook, stirring gently with a spatula, until the eggs are softly scrambled.
Warm the flour tortillas according to the package directions.
Divide the scrambled eggs evenly among the six tortillas.
Top each tortilla with an equal amount of cooked potatoes and sausage.
Sprinkle the shredded cheddar cheese evenly over the fillings.
Drizzle the hot honey evenly over each burrito.
Fold the sides of each tortilla inward.
Roll each tortilla tightly into a burrito.

Notes

Tips and Tricks

Keep the Tortillas Flexible – Warm tortillas are easier to roll without tearing. This is especially helpful when you're filling them generously.

Avoid Soggy Burritos – Let the cooked fillings cool slightly before wrapping burritos you plan to refrigerate or freeze. This helps reduce moisture trapped inside.

Keep the Filling in the Center – Leave enough room around the edges so you can fold the tortillas tightly without the filling spilling out.

Adjust the Sweet Heat – Hot honey brands vary in spiciness. Start with a smaller amount if you prefer mild heat.

Make Them Crispy – For a toasted tortilla, place the assembled burritos seam-side down in a dry skillet over medium heat until lightly golden. Turn to toast the other side.

Storing and Reheating

Refrigerating – Refrigerate the burritos within 2 hours of cooking. Wrap them individually and store in an airtight container in the refrigerator for up to 3 to 4 days.

Freezing – Wrap cooled burritos individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Freeze for up to 2 months for the best quality.

Reheating from the Refrigerator – Remove any foil or plastic wrap. Place a burrito on a microwave-safe plate and heat in 30-second intervals until the center reaches 165°F.

Reheating from Frozen – Remove all wrapping and place the frozen burrito on a microwave-safe plate. Use the defrost setting first, then microwave until heated through to 165°F.

Keeping the Tortilla Crisp – After microwaving, heat the burrito briefly in a dry skillet over medium heat to crisp the outside.

Nutrition

Calories: 460kcalCarbohydrates: 40gProtein: 23gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 280mgSodium: 786mgPotassium: 454mgFiber: 2gSugar: 13gVitamin A: 436IUVitamin C: 6mgCalcium: 177mgIron: 4mg