Mexican Breakfast Burritos

9 Servings Prep: 15 m Cook: 15 m


  • 4 tablespoons butter, divided
  • 1 pound frozen shredded hash browns
  • 1 package McCormick® Original Taco Seasoning Mix
  • 1/2 cup chopped onions
  • 1/2 cup chopped red bell peppers
  • 1 pound ground breakfast sausage , cooked and drained
  • 8 eggs
  • 1/4 cup heavy cream
  • 9 medium flour tortillas
  • 2 cups shredded Cheddar cheese


  1. Melt 2 tablespoons of the butter in large skillet on medium heat. Add hash browns and 1/2 of the Seasoning Mix; cook 3 to 4 minutes or until softened. Add onions and bell peppers; cook 4 to 5 minutes longer or until onions are tender and potatoes are lightly browned. Stir in cooked sausage. Remove mixture from skillet; set aside.
  2. Mix eggs, cream and remaining Seasoning Mix in medium bowl with wire whisk until well blended. Melt remaining 2 tablespoons butter in same skillet on medium heat. Add egg mixture; cook 3 to 4 minutes or until soft curds form.
  3. To assemble burritos, place 1/2 cup potato mixture on each tortilla. Top with 1/4 cup each eggs and cheese. Fold each into a burrito. Serve immediately.
  4. Make Ahead Tip: Wrap prepared burritos in plastic wrap and store in freezer. To reheat, remove burrito from plastic wrap. Place on microwavable plate and cover with damp paper towel. Microwave 3 minutes on MEDIUM then 3 minutes on HIGH. Let stand 1 minute before serving.

S’Mores French Toast


3 whole eggs, beaten –

2 tablespoons Spiceology S’mores Blend

½ cup heavy cream –

1/8 teaspoon kosher salt –

Marshmallow cream –

Maple Syrup


Beat eggs with Spiceology S’mores Blend.

Add cream and salt.

Mix well.

Use brioche sliced bread and dip in batter, soaking each side for 5-10 seconds.

Heat a cast-iron pan over medium heat and melt 1 tablespoon of butter.

Cook soaked bread for 1-3 minutes on each side.

Sprinkle more S’mores spice blend on toast and serve with Marshmallow cream and maple

Spring Quiche with Hash Brown Crust


  • 20 ounces frozen hash browns, thawed
  • ½ cup shredded white cheddar
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper


  • 2 tablespoons unsalted butter
  • 3 shallots, each sliced into thin wedges
  • ½ pound asparagus, cut into 1 inch pieces
  • 6 large eggs, lightly beaten
  • ⅔ cup heavy cream or whole milk
  • 1 cup shredded white cheddar cheese
  • 1 tablespoon minced thyme
  • salt and pepper to taste


  • Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. Add cheddar, salt and pepper and toss together.
  • Lightly grease a 9” spring form pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan, making sure there aren’t any holes in the crust, which will cause leaking.
  • Place the crust in the freezer and freeze for 30 at least 30 minutes.
  • Preheat oven to 425˚F.
  • Place frozen crust until the oven and par-bake for 15 minutes. Remove from oven and slightly cool.
  • In a skillet melt butter over medium heat. Add shallots and lightly caramelize for about 10 minutes. Add asparagus to skillet and continue to caramelize for 5 minutes. Season with salt and pepper. Remove from heat and set aside.
  • In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add remaining ingredients, including caramelized shallots and asparagus and stir together until completely combined. Season with salt and pepper.
  • Pour filling mixture into the par-baked crust and place into the oven.
  • Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have barely set.
  • Remove quiche from oven and score the perimeter with a paring knife. Loosen springform pan from sides of quiche and place quiche back into the oven for an additional 10 to 15 minutes. (this will help the crust get crisp on the sides.
  • Remove quiche from oven and cool for 10 minutes.
  • Slice quiches into wedges and serve.