An epic, cheese-wrapped breakfast burrito packed with pulled pork, hash browns, and eggs—cooked hot and fast on the Traeger Flatrock. It’s cheesy, it’s griddled, and it’s a serious crowd-pleaser.
In partnership with Cabot Creamery C o operative.

Cheese-wrapped breakfast burrito with toppings on a cast iron skillet. — Finished cheese-wrapped breakfast burrito topped with sour cream, pico de gallo, and avocado.

Introduction

Weekend brunch at our house is kind of a big deal. With two toddlers, two dogs, and a pair of tired parents, we try to make it fun, filling, and a little impressive. This weekend, we fired up our Traeger Flatrock griddle and made something next-level: a Cabot Cheese Wrapped Breakfast Burrito that was everything you’d want on a Saturday morning—crispy, melty, packed with flavor, and built to share.

This post is sponsored by our friends at Cabot Creamery Cooperative, whose Seriously Sharp Cheddar takes this burrito over the top. If you’ve been on social lately, you’ve probably seen the cheese-wrapping trend taking over. This version—griddled on the Flatrock and stuffed with pulled pork and green chile—is my favorite yet. Big breakfast energy.

What We Cooked: A Cheese-Wrapped Breakfast Burrito

We’re not just talking burrito. We’re talking burrito wrapped in crispy cheese. This one starts with two extra-large flour tortillas layered with scrambled eggs, Cabot cheddar, leftover pulled pork, hash browns, and a big drizzle of Colorado green chile. But what really sets this one apart is the blanket of crispy, melty cheddar that gets griddled and wrapped around the burrito like a shell.

The Traeger Flatrock is the perfect tool for this—plenty of space, precise zone control, and a surface hot enough to get that cheese beautifully golden and crisp. It’s not a 5-minute breakfast, but it is a 5-star one. Slice it up, pile on the toppings, and watch it disappear.

Cheese-wrapped breakfast burrito sliced and served with sour cream, pico de gallo, and avocado. — This cheese-wrapped breakfast burrito is stuffed with pulled pork, eggs, and hash browns, then topped with Cabot sour cream, pico, and avocado.

Why Cabot Creamery Cheese Makes This Breakfast Burrito Shine

When we were developing this recipe, we knew we wanted a bold, flavorful cheddar that could stand up to smoky pulled pork and spicy green chile. Cabot Creamery Cooperative’s Seriously Sharp Cheddar was the obvious choice.

Cabot is a cooperative owned by 600+ farm families throughout New York and New England. That means every block of cheese you buy directly supports the people who make it. Cabot’s focus on sustainability, quality, and community aligns perfectly with how we cook—real ingredients, responsibly made, and perfect for backyard cooking.

Their Seriously Sharp Cheddar brings a bold tang that cuts through richness in the burrito and crisps up beautifully on the griddle. We also used Cabot sour cream on top for a cool, creamy finish.

Want to learn more about Cabot’s award-winning cheeses and values? Visit cabotcreamery.coop.

Layering breakfast burrito filling on tortillas with eggs, pulled pork, hash browns, and cheese. — On a base of warm tortillas, we pile high scrambled eggs, crispy pork, hash browns, green chile, and plenty of Cabot cheese.

Burrito assembly with fillings on tortillas. — On a base of warm tortillas, we pile high scrambled eggs, crispy pork, hash browns, green chile, and plenty of Cabot cheese.

The Inspiration Behind This Burrito

Like most of our weekend recipes, this one was born out of a fridge clean-out. We had some leftover pulled pork from earlier in the week, a few hash browns hanging out in the freezer, and eggs on hand (because—twins). The cheese wrap idea came from a viral TikTok video, and I figured: why not take it up a notch?

Instead of just a cheese skirt on the outside, we layered Cabot cheddar inside and out. The Traeger Flatrock’s multiple heat zones made it easy to prep everything on one surface—just how I like it.

We sliced it into quarters and served it up family-style. Beatrice loved the eggs and cheese. Bodie devoured the crispy hash brown pieces. I call that a win.

Let’s Talk Ingredients for Cabot Cheese Wrapped Breakfast Burrito

Here’s the full list of ingredients we used to build this epic breakfast burrito:

Main Ingredients

2 extra-large flour tortillas (the bigger, the better for wrapping)
2 cups shredded Cabot Seriously Sharp Cheddar Cheese
3 eggs, beaten
1/2 cup leftover pulled pork (or use bacon, sausage, brisket, etc.)
2 frozen hash brown patties
1/2 cup prepared green chile (store-bought or homemade)

For Serving

Cabot sour cream
Fresh pico de gallo
Sliced avocado

You could easily swap or build on this—try adding sautéed veggies, pinto beans, or switching up the cheese with another Cabot variety like Pepper Jack or Extra Sharp.

Cabot cheddar, pulled pork, eggs, tortillas, hash browns, and toppings arranged for breakfast burrito. — Prepping ingredients for the breakfast burrito: Cabot cheddar, pulled pork, eggs, tortillas, hash browns, green chile, sour cream, pico de gallo, and avocado.

Step-by-Step Process on the Traeger Flatrock

One of the best parts of this breakfast burrito is how well it comes together on the Traeger Flatrock Griddle. Here’s how we did it, start to finish:

🔥 Step 1: Preheat the Flatrock

Turn on two zones of your Traeger Flatrock to medium heat. You’ll want enough surface area to handle the eggs, pork, hash browns, and cheese wrap later.

🍳 Step 2: Cook the Eggs

Pour the beaten eggs onto the griddle and cook until soft-scrambled. Stir in about 1/2 cup of Cabot cheddar at the end for a cheesy finish. Transfer to a bowl and keep warm.

🐖 Step 3: Heat the Pulled Pork

In the same zone, frizzle your pulled pork until it’s hot and slightly crisped on the edges. That texture contrast is key.

🥔 Step 4: Crisp the Hash Browns

Grill the hash brown patties until golden brown and crisp. Set them aside.

Eggs being scrambled on the Traeger Flatrock griddle with Cabot cheddar cheese. — Soft scrambled eggs are cooked directly on the Flatrock and finished with melty Cabot Seriously Sharp Cheddar.

🌯 Step 5: Warm the Tortillas

Lay your tortillas directly on the griddle for a few seconds to warm them. Don’t skip this step—it makes them more pliable and less likely to tear.

🧀 Step 6: Assemble the Burrito

On a cutting board, overlap the two tortillas. Sprinkle on 1/4 cup of Cabot cheddar, then layer on the eggs, pulled pork, hash browns, and more cheese. Finish with a generous spoonful of green chile.

✋ Step 7: Roll the Burrito

Tuck in the sides, then roll it up tightly into a burrito. Place it seam-side down on the griddle.

🧀 Step 8: Cheese Wrap Magic

Now the fun part—the cheese wrap. Sprinkle the remaining cheese directly onto the griddle in a large rectangle (about 12×14″). Let it melt and bubble.

Once it’s fully melted and starting to brown, carefully place the burrito seam-side down onto the cheese. Using two spatulas or gloved hands, roll the burrito in the melted cheese so it sticks and wraps around the whole thing.

Rolling burrito into melted cheese on the griddle. — Using gloved hands, the burrito is rolled into melted Cabot cheddar for the final crispy layer.

Shredded cheese melting on the griddle for cheese wrap. — Using gloved hands, the burrito is rolled into melted Cabot cheddar for the final crispy layer.

Let it crisp up for a few more seconds if you want a super crunchy cheese layer.

🍽 Step 9: Serve It Up

Transfer the burrito to a board or serving dish. Top with Cabot sour cream, fresh pico, and avocado. Slice into quarters and serve!

Why the Traeger Flatrock Is the Best Tool for the Job

The Traeger Flatrock Griddle is hands-down the ideal setup for making a burrito like this. With three independently controlled zones, I can cook eggs, brown meat, crisp hash browns, and melt cheese—all without switching pans or moving inside.

The smooth steel surface also gives you great control over how crispy your cheese gets and allows for a quick, even cook. We’ve used the Flatrock for everything from smash tacos to grilled peach salsa, but this breakfast burrito might be the new favorite.

Cheese skirts and wraps have gone viral for a reason—they turn a regular meal into something indulgent and exciting. That crispy exterior? It’s texture heaven. And the flavor? Pure umami.

When you use a high-quality cheese like Cabot’s Seriously Sharp Cheddar, it gets even better. The cheese crisps up without burning and gives a satisfying crunch with every bite. It’s like wrapping your burrito in a grilled cheese blanket. You can’t lose with that combo in a dish like Cabot Cheese Wrapped Breakfast Burrito on the Traeger.

Variations to Try Next Time

One of the reasons I love this recipe is how adaptable it is. Here are a few swaps and additions you could try based on what you have in the fridge:

🥓 Protein Swaps

Bacon
Breakfast sausage
Leftover brisket or grilled steak
Chorizo (adds spice!)

🧀 Other Cheese Options

Cabot Pepper Jack for heat
Cabot Extra Sharp for punch
Blend two cheeses for melty + crispy perfection

🥦 Add-ins

Sautéed bell peppers or onions
Black beans or refried beans
Jalapeños
Spinach or kale

Products Used in This Cook

Here’s what we used to make the Cabot Cheese Wrapped Breakfast Burrito on the Traeger:

Traeger Flatrock Griddle
Cabot Creamery Seriously Sharp Cheddar Cheese
Cabot Sour Cream
Spatulas & Gloves
Large cutting board
Flexible turner or cheese smasher (helpful for the wrap step)

Alternate Recipes You’ll Love

Here are some related recipes on the blog to try next:

Now Go Make Your Family Breakfast!

If you’re looking to level up brunch—or impress some weekend guests—this Cabot Cheese Wrapped Breakfast Burrito on the Traeger Flatrock is a guaranteed hit. It’s packed with flavor, wildly satisfying, and totally customizable. The crispy cheese wrap is just the bonus layer that takes it from good to great.

Make this soon and tag us @thisjewcanque and @cabotcheese so we can see your creations. And don’t forget to check out Cabot’s full line of award-winning cheeses—they’re farmer-owned and full of flavor.

Now go make some breakfast magic.