Loaded Smothered Breakfast Burritos Recipe

If you’re on the hunt for a breakfast recipe that’s hearty, indulgent, and totally satisfying, you’ve got to try this Loaded Smothered Breakfast Burritos Recipe. I absolutely love how these burritos come together—they’re packed with crispy potatoes, fluffy eggs, savory bacon and sausage, all wrapped in a warm tortilla and smothered in creamy sausage gravy. It’s like a breakfast hug in every bite!

Whether you’re feeding a hungry family on a weekend morning or looking to impress friends at a brunch gathering, this recipe really shines. I remember the first time I made these burritos; the combination of textures and flavors had everyone asking for seconds. You’ll find that the Loaded Smothered Breakfast Burritos Recipe is not just delicious but also pretty easy to customize and meal prep ahead.

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Ingredients You’ll Need

All these ingredients come together seamlessly for a loaded, smothered breakfast that hits all the right notes. Using Russet potatoes gives you that perfect crispy edge, and a blend of seasonings keeps things exciting every time.

• Russet Potatoes: Their starchy texture crisps up beautifully—just chop them bite-sized for quick cooking.
• Olive Oil: Helps get those potatoes golden brown without weighing them down.
• Kinders the Blend Seasoning: This seasoning mix brings a balanced savory flavor—feel free to substitute your favorite spice mix.
• Paprika: Adds a subtle smoky note that complements the sausage and bacon.
• Bacon: Cooked until crisp and chopped roughly, it adds great texture and flavor.
• Eggs: Mixed with heavy cream to keep them fluffy and creamy.
• Heavy Cream: Makes the eggs extra tender and rich.
• Creole Seasoning: Gives the eggs a spicy kick—adjust amount to your heat preference.
• Breakfast Sausage: The star of the gravy—browned and crumbled for that classic Southern touch.
• Butter: Used in the gravy for a velvety finish.
• All Purpose Flour: Thickens the gravy to the right consistency.
• Whole Milk: Creamy base for the sausage gravy; whole milk ensures richness.
• Salt and Pepper: Essential seasonings to balance flavors.
• Flour Tortillas: Large, soft tortillas make wrapping up all the filling a breeze.
• Colby Jack Cheese: A melty, mild cheese that pulls all the flavors together beautifully.

Variations

I love making this Loaded Smothered Breakfast Burritos Recipe my own depending on what’s in the fridge or the season. Don’t be shy about swapping ingredients to match your preferences or dietary needs—you’ll still get a delicious breakfast experience!

• Vegetarian Version: Skip bacon and sausage, and add sautéed mushrooms, bell peppers, and black beans for protein and flavor—I’ve tried this, and my veggie-loving friends loved it just as much!
• Spicy Kick: Add diced jalapeños or a few dashes of hot sauce into the egg mix or gravy to heat things up.
• Dairy-Free: Use plant-based milk and vegan butter in the gravy, and swap cheese for dairy-free alternatives—still creamy and tasty!
• Seasoning Swaps: If you don’t have Kinders seasoning, try taco or Cajun seasoning to keep things lively.

How to Make Loaded Smothered Breakfast Burritos Recipe

Step 1: Crisp Your Potatoes Just Right

Start by chopping your Russet potatoes into bite-sized pieces. Toss them with olive oil, Kinders the Blend seasoning, and paprika to get that perfect flavor base. Then, air fry them at 400°F for about 25 minutes until they’re both crispy on the outside and tender inside. If you don’t have an air fryer, baking at 400°F for around 35 minutes or shallow pan-frying works great too—just make sure they get golden and tender.

Step 2: Cook the Bacon and Set Aside

Cook your bacon however you like—pan-fried, oven-baked, or even microwaved to save time. Once crisp, roughly chop it. I usually cook bacon in the oven on a wire rack for even crispness without the mess.

Step 3: Make the Sausage Gravy

Brown your breakfast sausage in a skillet over medium heat, breaking it up as it cooks. Once fully cooked, add the butter and let it melt. Gradually stir in the flour to make a roux, cooking it for about 5 minutes to get rid of that raw flour taste. Slowly pour in the milk, stirring constantly to avoid lumps. Bring the gravy to a boil, then lower the heat. It will thicken nicely. Finish with salt and pepper to taste—this gravy is the secret sauce that ties the whole recipe together.

Step 4: Fluffy Eggs with a Kick

In a bowl, whisk together eggs, heavy cream, and Creole seasoning. Cook gently in butter over medium heat, stirring often, until they’re just set but still soft and fluffy. The cream keeps them tender, so don’t overcook—you want to avoid rubbery eggs here.

Step 5: Assemble Your Burritos

Let all components cool slightly to make handling easier. Mix the potatoes, eggs, bacon, and 1 cup of shredded cheese together. Spoon a generous amount onto each flour tortilla, then roll them up tightly. Place the assembled burritos seam-side down in a baking dish large enough to hold them all snugly.

Step 6: Smother and Bake

Pour the sausage gravy evenly over the burritos and sprinkle the remaining cheese on top. Bake in a 375°F oven for 10-15 minutes until the cheese melts and everything is heated through—this step adds that gorgeous molten texture that makes these burritos so irresistible.

How to Serve Loaded Smothered Breakfast Burritos Recipe

Garnishes

I usually top these burritos with a sprinkle of fresh chopped cilantro and a dollop of sour cream to balance the richness. Sometimes, I add sliced avocado or a handful of pickled jalapeños for a tangy contrast that really brightens up each bite.

Side Dishes

This recipe pairs wonderfully with a fresh fruit salad or a simple green salad to add some lightness. If you want to keep the brunch vibe, some crispy hash browns or roasted veggies are excellent companions as well.

Creative Ways to Present

For a brunch party, I like to slice the burritos into smaller bites, lay them on a platter, and drizzle extra gravy over the top for a shared, communal feel. You can also serve them deconstructed with the fillings and gravy on the side so everyone assembles their own.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly wrap leftover burritos individually in foil or plastic wrap and store them in the fridge. They keep well for up to 3 days without losing their flavor or texture.

Freezing

If you want to make this recipe ahead for busy mornings, freeze the assembled burritos (before baking) wrapped individually in foil and then place them in a freezer-safe bag. They freeze beautifully for up to 2 months.

Reheating

To reheat, bake frozen or refrigerated burritos at 350°F for about 20 minutes (longer if frozen) until warmed through and the cheese melts again. You can also microwave them, but I prefer the oven method to keep the tortillas from getting soggy.

FAQs

Final Thoughts

I’ve made plenty of breakfast burritos over the years, but this Loaded Smothered Breakfast Burritos Recipe holds a special place in my heart—and on my weekend brunch table. It’s that perfect comfort food that’s also celebratory enough for guests but simple enough for busy mornings. I truly think once you try making these, you’ll have a new go-to breakfast that everyone will rave about. So grab your ingredients, roll up those tortillas, and get ready to brunch like a pro!

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