The Best Breakfast Burritos (Oamc Option)

Total Time
Prep 30 mins
Cook 30 mins

I absolutely love the sausage breakfast burritos that McDonald's sells. This recipe is by no means a copycat, but it was definitely an inspiration for this recipe. I have tweaked it for over a year, and this is the final product. This is a terrific recipe if you're on the go, and it's really easy to throw together. I hope you enjoy it as much as my family does!

Ingredients Nutrition


  1. 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
  2. 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
  3. 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
  4. 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
  5. 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
  6. 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
  7. 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
  8. 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
  9. 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
  10. 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
  11. 8. Allow burrito to cool for 2 minutes before handling and ENJOY!


Most Helpful

Though I am trying to eat light, I only had 1, but made the full recipe for the 4 of us. They were very good, I used cheddar cheese the one I had was extremely good, and evryone enjoyed as they were no leftovers. Made for I Recommend Tag Game.

weekend cooker January 03, 2012

I have nicknamed these "Belly Buster Burritos", they are a very hearty and filling breakfast! I just ate one, to try it out, and they are very good. I don't think I would try the chorizo again, (I think I bought the wrong kind). But I will try it with some crumbled bacon or sausage instead. Thanks for posting!

Ginny Ax October 18, 2011

I made so many changes, I won't rate this, although what I came up with was very good. Couldn't find O'brien potatoes. Not sure exactly what they are, so I assumed they're just shredded potatoes and went ahead and used another brand. Also didn't have chorizo available to me, so I used a homemade recipe for spicy turkey sausage. I found that 1 pound of meat and the whole bag of frozen, shredded potatoes was too much for the 12 eggs called for, so next time I'll just use half the amounts called for. Also, used salsa instead of hot sauce. I also used quite a bit less salt (1/2 tsp. with the eggs and a sprinkling on the potatoes) with only a sprinkling of pepper on the eggs and potatoes. They were good freshly made, I haven't tried them out of the freezer yet, but am glad you posted this idea!

Blessed*One October 01, 2011

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