Description
Loaded Smothered Breakfast Burritos are a hearty and flavorful breakfast option featuring crispy seasoned potatoes, fluffy scrambled eggs, savory bacon, and sausage gravy topped with melted Colby Jack cheese. Wrapped in warm flour tortillas and baked to perfection, these burritos are perfect for a satisfying morning meal or brunch.
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
Meat
- 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
Gravy
- 4 tbsp Butter
- 1/3 cup All Purpose Flour
- 2.5-3 cups Whole Milk
- 1-2 tsp Salt and Pepper to taste
Other
- 10 Count Flour Tortillas
- 3-4 cups Grated Colby Jack Cheese
Instructions
- Prepare the seasoned potatoes: In a large bowl, drizzle the chopped russet potatoes with olive oil and season with Kinders the Blend seasoning (or your preferred seasoning) and paprika. Air fry at 400°F for approximately 25 minutes until crisp and tender. Alternatively, bake at 400°F for about 35 minutes or pan fry until cooked through.
- Cook the bacon: Cook the bacon slices by your preferred method (pan-fry, oven, etc.) until crispy, then chop roughly and set aside.
- Make the sausage gravy: In a skillet over medium heat, brown the breakfast sausage until fully cooked. Add butter to the skillet and melt. Gradually stir in all-purpose flour, mixing constantly to avoid lumps. Cook the roux for about 5 minutes to remove the raw flour taste. Slowly pour in whole milk while stirring continuously. Bring the mixture to a boil, then reduce heat and let it thicken. Season with salt and pepper to taste, then remove from heat.
- Cook the scrambled eggs: Whisk together eggs, heavy cream, and Creole seasoning. In a buttered skillet over medium heat, cook the egg mixture gently until just set and fluffy, taking care not to overcook.
- Combine filling ingredients: Allow the potatoes, bacon, eggs, and 1 cup of grated Colby Jack cheese to cool slightly. Mix them together thoroughly in a large bowl.
- Assemble the burritos: Spoon the filling mixture evenly onto each flour tortilla and roll them up tightly. Place the rolled burritos seam side down in a 9×13 inch or larger baking dish.
- Top with gravy and cheese: Pour the warm sausage gravy over the burritos and sprinkle the remaining 2-3 cups of grated Colby Jack cheese on top.
- Bake to finish: Bake the loaded burritos at 375°F for 10-15 minutes, until the cheese is melted and bubbly and everything is heated through.
- Serve and enjoy: Serve the smothered breakfast burritos hot for a delicious and filling breakfast treat.
Notes
- You can cook the potatoes using an air fryer, oven, or stovetop pan frying according to your preference.
- Seasonings such as Kinders the Blend and Creole seasoning may be substituted with other preferred spice blends.
- For extra crispy bacon, bake it in the oven on a rack before chopping.
- Ensure the scrambled eggs are gently cooked to maintain a fluffy texture without dryness.
- The sausage gravy can be adjusted in thickness by varying the milk quantity.
- Use a large baking dish to avoid overcrowding when baking the assembled burritos.
- Leftovers can be refrigerated and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 3g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 290mg
