McDonald's Breakfast Burrito (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Heat a medium skillet over medium-high heat. Crumble the breakfast sausage into the pan and cook until browned and fully cooked through, about 6-8 minutes, breaking it into small pieces as it cooks. Transfer to a paper towel-lined plate and set aside.
2. 2Wipe the skillet clean and add the vegetable oil. Heat over medium heat until shimmering. Add the thawed hash browns in an even layer and cook without stirring for 3-4 minutes until golden and crispy on the bottom. Flip and cook the other side until golden brown, about 3 minutes more. Season with a pinch of salt. Transfer to a plate and keep warm.
3. 3Add 1 tablespoon butter to the same skillet over medium heat. Toss in the diced onions and bell peppers, sautéing until softened and slightly caramelized, about 4-5 minutes. Remove and set aside with the potatoes.
4. 4Crack the eggs into a bowl and whisk thoroughly with salt and pepper until well combined. Melt the remaining 1 tablespoon butter in the skillet over medium-low heat. Pour in the beaten eggs and let them sit for 30 seconds, then gently scramble with a spatula, pushing from the edges to the center. Cook until just set but still slightly glossy, about 2-3 minutes. Remove from heat immediately to prevent overcooking.
5. 5Warm each tortilla directly over a gas flame for 10-15 seconds per side, or microwave wrapped in a damp paper towel for 20 seconds, until soft and pliable.
6. 6Place one warm tortilla on a clean work surface. Sprinkle half the shredded cheddar cheese in a horizontal line across the center, leaving 2 inches from each edge. Layer with half the scrambled eggs, followed by half the cooked sausage, half the hash browns, half the sautéed vegetables, and 1½ tablespoons salsa.
7. 7Fold the left and right sides of the tortilla toward the center, overlapping the filling by about 2 inches. Starting from the bottom edge closest to you, tightly roll the tortilla upward, tucking in the filling as you roll to create a compact cylinder. Repeat with the second burrito.
8. 8Optional restaurant-style finish: Heat a dry skillet or griddle over medium heat. Place the burrito seam-side down and cook for 1-2 minutes until lightly golden and crispy. Flip and cook the other side for another minute.
9. 9Wrap each burrito in aluminum foil if serving later, or serve immediately on a plate. The foil creates a slight steaming effect that keeps everything warm and helps meld the flavors together.