Baby Rhino Breakfast Burrito

There's nothing better than a hearty breakfast, especially when every bite is packed with bold flavor. This Baby Rhino Breakfast Burrito is loaded with fluffy scrambled eggs, crispy golden hash browns, savory breakfast sausage, and plenty of melted sharp cheddar cheese, all wrapped inside a warm flour tortilla.

The secret ingredient that takes this burrito to the next level is Horn & Heat Baby Rhino Hot Sauce. Instead of simply serving it on the side, the hot sausage is tossed in Baby Rhino Hot Sauce, allowing every crumble to soak up its signature flavor before it's wrapped inside the burrito. Finish it with another drizzle before serving, and you've got the perfect balance of creamy, crispy, cheesy, and spicy in every bite. Whether you're feeding the family or meal prepping for the week, this breakfast burrito is guaranteed to become a favorite.

Author

Horn & Heat

Servings

Serves: 4

Category

Breakfast

Ingredients

• 8 large eggs
• 2 tablespoons milk
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon butter
• 1 pound breakfast sausage
• 1/4 cup Horn & Heat Baby Rhino Hot Sauce, plus more for serving
• 3 cups frozen shredded hash browns
• 2 tablespoons vegetable oil
• 2 cups sharp cheddar cheese, shredded
• 4 large burrito-size flour tortillas

Directions

1. Cook the SausageHeat a large skillet over medium heat. Add the breakfast sausage and cook until browned and fully cooked, breaking it into crumbles as it cooks.Reduce the heat to low and stir in the Horn & Heat Baby Rhino Hot Sauce, tossing the sausage until it's evenly coated. Cook for another 30–60 seconds, then transfer the sausage to a bowl and set aside.
2. Cook the Hash BrownsUsing the same skillet, heat the vegetable oil over medium-high heat. Add the hash browns and cook for 8–10 minutes, stirring occasionally, until they're crispy and golden brown.Season lightly with salt and pepper and set aside.
3. Scramble the EggsIn a large bowl, whisk together the eggs, milk, salt, and black pepper.Melt the butter in a nonstick skillet over medium-low heat. Pour in the eggs and gently stir as they cook until they're soft, fluffy, and just set. Remove from the heat immediately to keep them light and creamy.
4. Warm the TortillasWarm the flour tortillas in a dry skillet for about 20 seconds per side, or wrap them in a damp paper towel and microwave for 20–30 seconds until soft and pliable.
5. Assemble the BurritosLay each tortilla flat and layer the ingredients down the center.Start with the crispy hash browns, followed by the Baby Rhino sausage, fluffy scrambled eggs, and a generous handful of shredded cheddar cheese.For even more Baby Rhino flavor, drizzle a little more Horn & Heat Baby Rhino Hot Sauce over the filling before rolling.Fold in the sides of the tortilla and roll tightly into a burrito.
6. Toast the BurritosHeat a clean skillet or griddle over medium heat.Place each burrito seam-side down and cook for 1–2 minutes per side, turning until all sides are lightly golden brown and crispy. This seals the burrito while adding incredible texture and helping melt the cheese.Serve immediately with an extra drizzle of Horn & Heat Baby Rhino Hot Sauce.Fold in the sides of the tortilla and roll tightly into a burrito.