Menu › Tailgate Favorite · Updated October 2026

Breakfast Burritos

Breakfast Burritos

Morning on the lot needs something that feeds a standing crew fast. Scramble eggs, brown sausage, grill jalapeños, wrap it up. Flat top, griddle, or cast iron — all work.

Yield: about 8 burritos — feeds 6–8 with coffee and sides.

Ingredients

Core

Optional (add what you like)

Method

  1. Night before (optional). Brown the sausage at home; cool and bag cold. Dice onion, peppers, and potatoes if using — par-cook potatoes until just tender, cool, and bag. Pack tortillas, cheese, and salsa in a ready-to-eat cooler lane. Nest eggs and dairy on ice.
  2. Morning of. Heat a flat top, griddle, or cast-iron skillet over medium-high. Grill whole jalapeños until blistered; pull to a clean tray and slice.
  3. Brown sausage (or reheat the night-before batch) until it hits 165°F. Push to a warm zone or clean tray.
  4. Optional veg lane: crisp the potatoes in a little fat until browned, then soften onion and peppers in the same surface. Scramble the eggs — soft set, not dry. Season light.
  5. Warm tortillas on the grate or a cooler corner of the pan. Build: eggs, sausage, cheese, salsa, grilled jalapeños — plus onion, peppers, and potatoes if you ran them. Wrap tight and hand them out.

Lot notes

Scramble, wrap, feed the crew.

I Love To Tailgate — feed the crew like you mean it.

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