Description
These Loaded Smothered Breakfast Burritos combine crispy seasoned potatoes, fluffy eggs, savory bacon, and flavorful sausage gravy all wrapped in warm flour tortillas and topped with melted Colby Jack cheese. Perfectly baked to meld the flavors together, this hearty American breakfast recipe serves 10 and offers a delicious and filling start to your day.
Ingredients
Units
Scale
Potatoes
- 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
Meats
- 8-10 Slices Bacon, cooked and chopped
- 1 lb Breakfast Sausage
Egg Mixture
- 8 Eggs
- 1/4 cup Heavy Cream
- 1-2 tsp Creole Seasoning or whatever seasoning you like
- 4 tbsp Butter (for scrambling eggs and sausage gravy)
Sausage Gravy
- 1/3 cup All Purpose Flour
- 2.5-3 cups Whole Milk
- 1-2 tsp Salt and Pepper to taste
Burritos Assembly
- 10 Count Flour Tortillas
- 3-4 cups Grated Colby Jack Cheese
Instructions
- Prepare the Potatoes: In a large bowl, drizzle chopped russet potatoes with olive oil and season with Kinders the Blend seasoning and paprika (or your preferred seasonings). Cook the potatoes by air frying at 400°F for about 25 minutes until crisp and tender. Alternatively, you can bake them at 400°F for approximately 35 minutes or pan fry them to your preference.
- Cook the Bacon: Cook 8-10 slices of bacon using your preferred method (pan-frying, baking, etc.). Once cooked, roughly chop the bacon for later use.
- Make the Sausage Gravy: Brown 1 lb of breakfast sausage in a skillet over medium heat until fully cooked. Add 4 tablespoons of butter and melt it into the sausage. Gradually stir in 1/3 cup of all-purpose flour, mixing constantly to avoid lumps. Cook the mixture for about 5 minutes to remove the raw flour taste. Reduce the heat to low/medium, then slowly pour in 2.5 to 3 cups of whole milk while stirring constantly. Continue stirring until the gravy comes to a boil and thickens. Remove from heat and season with salt and pepper to taste.
- Cook the Eggs: In a bowl, whisk together 8 eggs, 1/4 cup heavy cream, and 1-2 teaspoons of Creole seasoning. Melt butter in a skillet over medium heat and cook the egg mixture gently until light and fluffy. Be careful not to overcook the eggs to retain a soft texture.
- Combine Filling Ingredients: Allow the potatoes, bacon, and eggs to cool slightly. Then, in a mixing bowl, combine the potatoes, cooked eggs, chopped bacon, and 1 cup of grated Colby Jack cheese. Mix gently to distribute ingredients evenly.
- Assemble Burritos: Lay out 10 flour tortillas and divide the filling mixture evenly among them. Roll each tortilla tightly around the filling and place the burritos seam-side down in a 9×13 inch or larger baking dish.
- Top and Bake: Pour the prepared sausage gravy evenly over the rolled burritos, then sprinkle the remaining 2-3 cups of grated Colby Jack cheese on top. Bake at 375°F for 10-15 minutes, or until the cheese is melted and everything is heated through.
- Serve: Remove the smothered breakfast burritos from the oven and serve hot. Enjoy a comforting and flavorful breakfast treat!
Notes
- You can customize the seasoning on the potatoes and eggs to your taste preference.
- For extra crispiness, air frying the potatoes is recommended, but baking or pan-frying work well too.
- Adjust the amount of cheese according to your preference for cheesiness.
- Make sure to cook the sausage gravy thoroughly to avoid a raw flour taste.
- These burritos can be prepared ahead of time and baked fresh in the morning for convenience.
Nutrition
- Serving Size: 1 burrito
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 210mg
