Loaded Smothered Breakfast Burritos Recipe

Oh my goodness, if you re craving a hearty breakfast that hits all the right notes, you ve got to try this Loaded Smothered Breakfast Burritos Recipe. It s one of those meals that feels like a warm hug on a plate – packed with crispy potatoes, savory sausage gravy, cheesy eggs, and bacon wrapped up in a soft tortilla. Honestly, waking up to these beauties just makes any morning feel like a special occasion.

What I love most about this Loaded Smothered Breakfast Burritos Recipe is how versatile it is. Whether you re meal prepping for a busy week or hosting a weekend brunch with friends, these burritos hold up beautifully and taste incredible. Plus, smothering them in that luscious homemade sausage gravy is a game changer – trust me, you re going to want to dive right in!

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Ingredients You’ll Need

These ingredients bring together classic breakfast flavors with a rich, creamy touch. When shopping, opt for fresh potatoes and high-quality sausage to elevate the overall taste.

• Russet Potatoes: Ideal for crispiness when roasted or air-fried; cut into bite-sized pieces for even cooking.
• Olive Oil: Adds just the right amount of healthy fat for roasting potatoes without overpowering flavors.
• Kinders the Blend Seasoning: I adore this seasoning, but any seasoning blend you love will work beautifully.
• Paprika: Adds smokiness and color – feel free to use smoked paprika for an extra depth of flavor.
• Bacon: Cook until crispy and chop roughly to add that irresistible crunch and savoriness.
• Eggs: The fluffy eggs are mixed with a bit of cream to keep them tender and luxurious.
• Heavy Cream: Makes your scrambled eggs extra creamy – a small but impactful addition.
• Creole Seasoning: Adds a nice, mildly spicy kick that brightens up the eggs.
• Breakfast Sausage: Use your favorite variety, whether spicy or mild – this is the cornerstone of that delicious gravy.
• Butter: Used to create the roux in your gravy, giving it a silky texture and rich flavor.
• All-Purpose Flour: Helps thicken the sausage gravy to the perfect consistency.
• Whole Milk: Slowly stirred in to create a creamy, dreamy gravy.
• Salt and Pepper: Essential for enhancing all the other flavors, so don t skimp!
• Flour Tortillas: 10-inch size works best to roll up all those tasty fillings comfortably.
• Grated Colby Jack Cheese: Melts beautifully and adds a mild, creamy touch that brings it all together.

Variations

One of the best things about this Loaded Smothered Breakfast Burritos Recipe is how easy it is to customize. Over time, I ve discovered small tweaks that make it really shine in different ways depending on what you re in the mood for.

• Meat Swap: Sometimes I use diced ham or chorizo instead of sausage for a different flavor profile – both work great smothered in gravy.
• Veggie Boost: Adding sautéed bell peppers, onions, or mushrooms to the eggs adds freshness and texture to the burritos.
• Cheese Choices: Try Pepper Jack or sharp cheddar for a little more zing if you want to spice things up.
• Make It Vegetarian: Skip the meat and amp up the potatoes and veggies with a creamy mushroom gravy instead.

How to Make Loaded Smothered Breakfast Burritos Recipe

Step 1: Crisp Those Potatoes to Perfection

Start by tossing your chopped russet potatoes with olive oil, Kinders seasoning (or your preferred mix), and paprika. I like to use an air fryer set at 400°F for about 25 minutes until they re tender on the inside and perfectly crisp on the outside. If you don t have an air fryer, baking in the oven at 400°F for about 35 minutes works just as well – just toss them halfway through cooking. You can also pan fry them if you want that extra golden crust. Patience here pays off – those potatoes are the satisfying base of the whole burrito!

Step 2: Cook and Chop Your Bacon

While the potatoes are cooking, fry your bacon to your preferred level of crispness. I personally like mine just a little chewy with crisp edges because it adds both texture and flavor without drying out. Once cooked, chop it roughly – those bigger bacon pieces make every bite interesting and bacon-packed.

Step 3: Make Your Sausage Gravy

This step is where the magic happens! Brown your breakfast sausage over medium heat, breaking it up as it cooks. When fully cooked, add butter and let it melt before stirring in flour little by little, constantly mixing to avoid lumps. Let it cook for about 5 minutes to remove that raw flour taste. Then, on lower heat, slowly whisk in the whole milk until it thickens and bubbles-don t rush this or the gravy can get lumpy! Season it with salt and pepper to your taste. This sausage gravy is the rich topping that truly smothers and elevates these burritos.

Step 4: Scramble Fluffy Creamy Eggs

Whisk the eggs with heavy cream and Creole seasoning-this combo keeps your eggs moist and adds a light flavor kick. Melt butter in a skillet and cook the eggs gently over medium heat, stirring until just set and fluffy. Don t overcook or they ll dry out – you want soft, tender eggs that melt in your mouth.

Step 5: Assemble Your Burritos

Once everything cools slightly (so it s manageable but still warm), mix together the potatoes, eggs, chopped bacon, and one cup of grated Colby Jack cheese. Then spoon generous amounts of the mixture onto your flour tortillas and roll them up snugly. Place the rolled burritos seam side down in a greased baking dish – I use a 9×13 inch pan for 10 burritos comfortably.

Step 6: Smother, Bake & Serve

Pour that luscious sausage gravy all over the top of the rolled burritos, then sprinkle the remaining cheese generously on top. Pop it in a 375°F oven for 10-15 minutes, or until the cheese melts and everything is heated through. And trust me, the smell alone will have you drooling! Serve immediately, preferably with a smile and a big cup of your favorite morning beverage.

How to Serve Loaded Smothered Breakfast Burritos Recipe

Garnishes

I love topping these burritos with a sprinkle of fresh chopped cilantro and a dollop of cool sour cream-adds a fresh, tangy contrast to all that rich, warm goodness. Sometimes, a few slices of jalapeño or a dash of hot sauce on the side bring a welcome kick that awakens your taste buds.

Side Dishes

To round out the meal, I often serve these burritos with a side of fresh fruit salad – the juicy sweetness balances the savory richness nicely. Crispy hash browns or a simple green salad also work well if you want something lighter but still satisfying.

Creative Ways to Present

For brunch parties, I ve laid out the burritos cut in halves on a platter with bowls of extra gravy, different salsas, and cheese for everyone to customize their own. Wrapping individual burritos in parchment paper tied with twine also makes them portable for picnics or brunch on-the-go – super cute and practical!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend wrapping each burrito tightly in plastic wrap or foil, then storing in an airtight container in the fridge. This keeps them nice and fresh for up to 3 days. I find reheated burritos still taste great, especially when covered in gravy to bring back that creamy goodness.

Freezing

Believe it or not, these burritos freeze beautifully! I freeze them individually, wrapped tightly in foil and stored in a freezer-safe bag. When you re ready, just thaw overnight in the fridge and reheat with a bit of extra gravy or cheese on top for that just-baked vibe.

Reheating

I reheat mine in the oven at 350°F for about 15-20 minutes until warmed through and cheese is melty again. Microwaving works in a pinch but can sometimes make the tortilla a bit soggy, so if you have time, the oven or toaster oven is your friend here.

FAQs

Final Thoughts

Honestly, this Loaded Smothered Breakfast Burritos Recipe is one of my go-to comfort breakfasts that never disappoints. It brings together simple ingredients in a way that feels truly special – perfect for family mornings or anytime you want to treat yourself. Give it a try and see how those creamy sausage gravy and crispy potatoes make morning magic happen in your kitchen, just like they do in mine.

Loaded Smothered Breakfast Burritos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 77 reviews

• Author: Lucy
• Prep Time: 25 minutes
• Cook Time: 28 minutes
• Total Time: 53 minutes
• Yield: 10 burritos
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

Loaded Smothered Breakfast Burritos are a hearty and flavorful morning meal featuring crispy seasoned potatoes, savory bacon, fluffy scrambled eggs, and rich sausage gravy all wrapped in soft flour tortillas and topped with melted Colby Jack cheese. This recipe combines multiple cooking techniques for a satisfying and indulgent breakfast or brunch option.

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Ingredients

Units USM Scale 1x2x3x

Potato Section

• 1 lb Russet Potatoes, chopped into bite-sized pieces
• 1 tbsp Olive Oil
• 1-2 tbsp Kinders the Blend seasoning or any seasoning you like
• 1 tsp Paprika

Meat Section

• 8-10 slices Bacon, cooked and chopped
• 1 lb Breakfast Sausage

Eggs & Dairy

• 8 Eggs
• 1/4 cup Heavy Cream
• 4 tbsp Butter
• 2.5–3 cups Whole Milk
• 3–4 cups Grated Colby Jack Cheese

Seasonings & Others

• 1-2 tsp Creole Seasoning or whatever seasoning you like
• 1-2 tsp Salt and Pepper to taste
• 1/3 cup All Purpose Flour
• 10 count Flour Tortillas

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Instructions

1. Prepare the Potatoes: In a large bowl, drizzle the chopped russet potatoes with olive oil and sprinkle with Kinders the Blend seasoning and paprika, or your preferred seasonings. Air fry the potatoes at 400°F for about 25 minutes until they are crisp and tender. Alternatively, you can bake them at 400°F for 35 minutes or pan-fry them until golden.
2. Cook and Chop Bacon: Cook the bacon slices using your favorite method until crispy. Once cooked, roughly chop the bacon and set aside.
3. Make Sausage Gravy: Brown the breakfast sausage in a skillet over medium heat until fully cooked. Add butter and melt it completely. Gradually stir in the all-purpose flour, cooking for approximately 5 minutes to remove the raw flour taste while stirring constantly. Lower the heat to medium-low and slowly pour in the whole milk, stirring continuously. Bring the mixture to a boil; it will thicken as it heats. Season with salt and pepper to taste and remove from heat.
4. Cook the Scrambled Eggs: In a bowl, whisk together the eggs, heavy cream, and creole seasoning. Melt butter in a skillet over medium heat and cook the egg mixture gently until just light and fluffy, being careful not to overcook.
5. Combine Filling Ingredients: Once cooled slightly, mix the air-fried potatoes, scrambled eggs, chopped bacon, and 1 cup of grated Colby Jack cheese together in a large bowl.
6. Assemble Burritos: Spoon the filling mixture evenly onto each flour tortilla and roll them up tightly. Place the burritos seam-side down in a 9×13 inch or larger baking dish.
7. Add Toppings and Bake: Pour the prepared sausage gravy over the burritos and sprinkle with the remaining cheese. Bake in a preheated oven at 375°F for 10-15 minutes, or until the cheese is melted and everything is heated through.
8. Serve and Enjoy: Remove the burritos from the oven and serve hot for a delicious, loaded smothered breakfast experience.

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Notes

• You can cook the potatoes by baking, air frying, or pan frying depending on your appliance availability.
• Adjust the seasoning blend to your preference for spiciness or flavor profile.
• For a crispier bacon, cook it in the oven or air fryer before chopping.
• If desired, substitute heavy cream with half-and-half or whole milk for lighter eggs.
• Prepare the sausage gravy with care to avoid lumps by stirring constantly when adding flour and milk.
• Make sure not to overcook scrambled eggs to keep them moist and fluffy inside the burritos.
• Leftover burritos can be refrigerated and reheated in the oven for a quick breakfast.