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.
Ingredients
Units
Scale
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
Instructions
- 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.
- Cook and Chop Bacon: Cook the bacon slices using your favorite method until crispy. Once cooked, roughly chop the bacon and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve and Enjoy: Remove the burritos from the oven and serve hot for a delicious, loaded smothered breakfast experience.
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.
