Sometimes life demands that you indulge in a seriously hearty start to your day. That’s when you absolutely need a breakfast burrito. And when we’re seeking an especially delicious option, who better to ask than the Pioneer Woman, A.K.A. Ree Drummond? Whether you know her from her blogger beginnings or her Food Network show documenting life on a ranch, you’re likely well aware that she’s an expert in comforting cuisine that nourishes the soul.
Drummond’s latest cookbook, Pioneer Woman Cooks: The Essential Recipes, includes a breakfast burrito recipe that you can make in batches for the cowboys (or cow-women) in your family. And we really mean batch — this recipe calls for a pound of bacon, a pound of sausage, and 18 eggs. You’ll end up with 18 to 20 burritos, which is certainly enough to feed a crowd. (And maybe to freeze some for later, in case your crowd can’t finish all of them.)
Plus, if your friends and family like a little spice, Drummond has instructions for making a “loaded” option that includes jalapeño, cheddar cheese, and hot sauce. This morning triumph is sure to have your loved ones shouting “yeehaw.”
Cowboy Breakfast Burritos
Makes 18 to 20 burritos
Ingredients
- 1 pound bacon
- 1 pound breakfast sausage
- 18 eggs
- ¼ cup half-and-half
- 2 teaspoons ground black pepper
- ½ teaspoon kosher salt
- ½ teaspoon seasoned salt
- Several dashes of hot sauce
- 18 to 22 high-quality 6-inch flour tortillas
Loaded burritos
- 1 cup grated cheddar cheese, plus more as needed
- ½ cup jarred jalapeño slices, plus more as needed
- Hot sauce
Special equipment: 18 to 20 precut aluminum foil sheets
Instructions
- Begin by cooking the bacon in a large cast-iron skillet over medium-high heat, then remove it to a plate lined with paper towels.
- Pour off all but ¼ cup of the bacon grease, then brown the sausage in the same pan, crumbling it as it cooks. Remove the sausage to a plate and set it aside with the bacon. Turn the heat under the skillet to low.
- In a large bowl or pitcher, combine the eggs, half-and-half, pepper, kosher salt, seasoned salt, and hot sauce, and whisk the mixture until it’s all combined.
- Pour the eggs into the skillet and cook slowly, scraping the bottom of the skillet to get all the little bits mixed in with the eggs. Let it continue to cook, stirring and scraping frequently.
- While the eggs are cooking (or you can do this before you start the whole process!), char the tortillas by holding them with metal tongs over the stovetop flame for about 20 seconds per side. (Or you can place them in a very hot cast-iron skillet for about 40 seconds per side.)
- Chop the bacon into small pieces.
- When the eggs are scrambled and set, turn off the heat and add the sausage and bacon and stir it until it’s all mixed. It should be as much meat as eggs!
- I often make two types of burritos: a basic one and a loaded version. For the basic, place a tortilla on the front half of a precut foil sheet. Add a couple of heaping spoons of the egg/meat mixture then fold up the bottom end and tuck it under the top end. Fold the top end over, keeping things as tightly enclosed as possible and roll it up in the foil sheet and fold in the ends. Once the burrito is rolled, I label the foil with a marker.
- The loaded version is even more popular: After you add the egg/meat mixture, sprinkle on a little cheese, a few jalapeño slices, and a few dashes of hot sauce! Either way, just be sure to label all your burritos!
- Serve/hand them out immediately, or put them in a foil baking pan, cover it with foil, and keep them warm in a 200°F oven for up to 1 hour.
From the Pioneer Woman Cooks: The Essential Recipes by Ree Drummond. Copyright © 2025 by Ree Drummond. Reprinted by Permission of William Morrow Cookbooks, an Imprint of Harpercollins Publishers.
