The BEST Breakfast Burrito – Loaded & Griddled to Perfection
Mornings just got better, bolder, and more flavorful with this griddle-style Breakfast Burrito. Packed with crispy hashbrowns, smoky chorizo, fluffy eggs, bacon, black beans, melty cheese, and salsa, this burrito is the ultimate way to start the day.
The secret? Big Poppa’s Jallelujah Jalapeño & Lime Seasonings. They bring the perfect balance of heat, citrus, and bold flavor to every bite. And to top it off? A buttery griddle sear that locks in all the goodness while adding that signature crispy finish.
Once you wrap it up, top it with Mexican crema, salsa, avocado slices, and Cotija cheese for that final next-level touch. Whether you’re feeding the family or fueling up for the day ahead, this burrito is a guaranteed heavy hitter.
The BEST Breakfast Burrito | Griddle Recipe
Big Poppa
4
15 minutes
20 minutes
Breakfast
Mexican-American
This griddle-style Breakfast Burrito is loaded with crispy hashbrowns, smoky chorizo, fluffy eggs, bacon, black beans, and melty cheese. Griddled to golden perfection and finished with salsa, crema, and Cotija, this is the ultimate way to start the day!
Ingredients
1 lb chorizo
1 tsp Big Poppa’s Jallelujah Lime Seasoning
1 tsp Big Poppa’s Jallelujah Jalapeño Seasoning
1 bag shredded hashbrowns
1 small can Hatch chilis
½ cube melted butter
5 eggs
¼ cup Mexican salsa
2 tbsp Mexican crema
1 can black beans
4 large flour tortillas (burrito-sized)
½ cup Mexican-style shredded cheese
4 slices cooked bacon
2 tbsp butter
¼ cup Cotija cheese
Avocado slices (for garnish)
Directions
In a bowl, mix shredded hashbrowns, Hatch chilis, and melted butter.
In a separate bowl, crack 5 eggs, add a dash of salsa and crema, whisk well.
Preheat to medium-high heat and generously oil.
Spread the hashbrowns onto the griddle and let them crisp up.
Season with Big Poppa’s Jallelujah Jalapeño Seasoning.
On the other side of the griddle, add chorizo and let it cook, breaking it up as it browns.
Place a pot of black beans on the griddle to warm up.
Flip the chorizo and hashbrowns to ensure even cooking.
Heat up the bacon slices.
Make room on the griddle and scramble the seasoned eggs until fluffy.
Butter the griddle and heat up the flour tortillas.
On each warm tortilla, layer:
Crispy hashbrowns
Cooked chorizo
Scrambled eggs
Black beans
Bacon
Mexican-style cheese
Roll the burrito tightly.
Add more butter to the griddle and place the burrito seam-side down.
Sear on all sides until crispy and golden brown.
Serve with avocado slices, a drizzle of Mexican salsa, Mexican crema, and a sprinkle of Cotija cheese.
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