Sausage and Egg Breakfast Burritos

These breakfast burritos have been in my husband’s family for years. I mean I literally have the paper with the recipes my mother-in-law printed for my husband as he headed off to college and on a mission with THIS recipe and of course, jelly roll pancakes on it.These sausage and egg breakfast burritos are The Man Who Ate Everything’s specialty. Why is it that men are always good at breakfast foods? I’ve probably only made these once or twice. But these are good and hearty…and have Man Food written all over them. Our friend Bryan was in town for the weekend so we had plenty of these in the fridge just in case he needed some “sustenance” as he likes to say.

I don’t dare mess with a family recipe by using anything but Stokes green chili sauce. But sometimes we get desperate and in Florida we don’t have access to Stokes. So unless I pack some Stokes home in my suitcase when we visit out West (which I absolutely have done before), we have to find another brand of green chili.
Sausage and Egg Breakfast Burritos
Prep Time
21 hrs 59 mins
Cook Time
21 hrs 59 mins
Servings: 10 burritos
  • 6 Tablespoons butter
  • 1 32 ounce package frozen square hash browns country-style
  • 1 16 ounces pound hot Jimmy Dean pork sausage
  • 6 eggs
  • 1 4 ounce can diced green chilies
  • 1 15 ounce can Stokes green chili (or some other brand green chili)
  • 6-8 slices of thick bacon cooked until crispy (optional...we added it this time and it was tasty)
  • 1 1/2 cups shredded cheddar cheese
  • 10 large tortillas or more small ones
  1. Melt butter in a large skillet and add hash browns in a single layer (you may need two skillets). Cook hash browns according to package directions or until browned.
  2. While hash browns are cooking, you are going to use one pan to cook everything else, one ingredient at a time, then add it to a large pot where you will mix everything.
  3. Brown sausage in a separate pan. When sausage is done, add it to a large pot. Scramble eggs in the skillet and add to the large pot. Add diced green chilies, green chili sauce, and bacon (optional) to the large pot. When the hash browns are done, add them to the large pot and incorporate gently. Add the cheddar cheese and fold in gently until melted.
  4. Fill warm tortillas with filling and enjoy! We like to make burritos, wrap them in aluminum foil, and store them in the fridge so they can be easily warmed up for breakfast or for company. Makes around 10 large burritos.
Recipe Notes
Source: Sheri Denney

Speak Your Mind



  1. Sounds yummy! Do they microwave well? I don’t have a toaster oven and hate to heat up the big oven for one burrito snack.

  2. @Jen,
    Yes, they definitely heat up well in the microwave.

  3. Oh this sounds good, and I like finding new breakfast ideas for when my family is together over the weekends! Thanks for sharing your recipe! I’m ready to run the printer for this one! ~tina

  4. How much cheese do you recommend? You mention it in the instructions, but it is not listed in the ingredients.


  5. Mmmm this is a whole lotta tasty! Great recipe.

  6. @S,
    You’re so right. It’s about 1 1/2 cups of shredded cheese. I will make the edit now. That’s what I get for posting at 1:00AM!

  7. Yummy, and i was just at an AZ walmart and saw that stokes sauce. It was almost 3$ a can. so i passed. but is it worth it??
    And ps. I am in LOVE with your oreo pudding cookies! I was dreaming up other Pudding cookie’s i could come up with.. They were so amazing. Thx for posting them!

  8. I love breakfast burritos and this recipe looks scrumptious. Thanks for sharing the man’s family recipe.

    I am definitely going to try this out.

  9. Congratulations on your new bundle of joy! I hope everything will go smoothly for you and the baby.

    I tried the Blooming Onion Bread – OMG! SOOOO Good! I am making it again tonight and have sent this recipe to several friends of mine!

    I am looking forward to trying more of your recipes. Thank you.

  10. Hey there, i found you from the gals at eighteen 25. I was scrolling down and noticed the tag “Denney family favorites.” My madin name is Denney! Are you related to the Denney’s from Idaho. My dad grew up in blackfoot.

  11. I’m going to have to try this one. My husband’s family makes chili verde all-the-time. But we don’t have Stokes in California either. Random since we’re actually in the Southwest.

  12. This looks absolutely delicious! It’s a shame but over here in Australia you can’t get green chili for love nor money so I just have to dream about these sorts of recipes.

  13. I don’t know how I found your blog, but it all looks so yummy. We made these this morning and it’s so different from what we usually eat for breakfast.They are really filling and hearty. I did cheat though and left out the Stokes green chili and only used canned green chilies and salsa. Still tasty!

  14. we had these for dinner last night. so good! my husband and i love breakfast burritos anyway, but the stokes green chili put it over the top. i’m so happy there were leftovers because guess what i’m craving for breakfast? thanks! 🙂

  15. … and this is why New Years resolutions are broken! 🙂 Looks awesome, I can’t wait to try them.

  16. I’m such a huge fan of you/your recipes/your family. I was your sis.-in-law’s neighbor (Kim D.) in college. This recipe has become a staple in our household and my whole family loves it!! However, since moving to Florida, we can’t find Stokes green chile in stores or any other kind of green chile for that matter. What store in Florida do you find green chile sauce and what brand have you found? I would LOVE to hunt some down, even if it doesn’t compare to Stokes.

    • Christy {The Girl Who Ate Everything} says:

      I’ve run into the same problem here in Florida!! I always stock up when I’m back WEst. I wish I could find one. If I do I will let you know!

  17. This is also good for a substitution of corned beef hash. Top the mixture with two fried eggs and make a couple pieces of toast. Especially if you run out of tortillas.