Description
Loaded Smothered Breakfast Burritos are hearty and flavorful morning meal staples featuring crispy seasoned potatoes, fluffy scrambled eggs, savory bacon, and rich sausage gravy, all wrapped in soft flour tortillas and baked with melted cheese to perfection. This American breakfast recipe combines crispy textures and creamy gravy for a satisfying and delicious 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
Eggs
- 8 Eggs
- 1/4 cup Heavy Cream
- 1-2 tsp Creole Seasoning or whatever seasoning you like
- 4 tbsp Butter (for cooking eggs and gravy)
Gravy
- 1/3 cup All Purpose Flour
- 2.5-3 cups Whole Milk
- 1-2 tsp Salt and Pepper to taste
Assembly
- 10 Count Flour Tortillas
- 3-4 cups Grated Colby Jack Cheese
Instructions
- Prepare Potatoes: In a large bowl, drizzle the chopped potatoes with olive oil. Season with Kinders the Blend seasoning or your preferred seasoning and paprika. Cook the potatoes by air frying 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 and golden.
- Cook Bacon: Cook the bacon to your preferred crispiness using your favorite method. Once cooked, roughly chop the bacon and set aside.
- Make Sausage Gravy: In a skillet over medium heat, brown the breakfast sausage thoroughly. Once cooked, add 4 tablespoons of butter and let it melt. Gradually stir in the all-purpose flour, mixing constantly to avoid lumps. Cook this roux mixture for about 5 minutes to remove the raw flour taste. Lower the heat to low-medium and slowly pour in the whole milk while stirring continuously. Allow the gravy to come to a boil, thickening it. Remove from heat and season with salt and pepper to taste.
- Prepare Scrambled Eggs: In a bowl, whisk together the eggs, heavy cream, and Creole seasoning. Melt some butter in a skillet over medium heat and cook the egg mixture, stirring gently until just light and fluffy. Be careful to not overcook and keep the eggs soft.
- Combine Filling: Once all components have cooked and cooled slightly, mix the potatoes, scrambled eggs, chopped bacon, and 1 cup of the grated Colby Jack cheese together.
- Assemble Burritos: Lay out the flour tortillas and evenly distribute the filling onto each. Roll the tortillas snugly and place them seam side down into a 9×13 inch or larger baking dish.
- Top and Bake: Pour the prepared sausage gravy evenly over the burritos. Sprinkle the remaining 2-3 cups of grated Colby Jack cheese on top. Bake the dish at 375°F for 10-15 minutes until the cheese is thoroughly melted and the burritos are heated through.
- Serve: Remove from the oven and serve the loaded smothered breakfast burritos hot. Enjoy your hearty breakfast!
Notes
- You can substitute Kinders the Blend seasoning and Creole seasoning with your favorite spice blends as desired.
- Potatoes can be cooked in air fryer, oven, or pan-fried depending on your preference and available equipment.
- For a spicier kick, add diced jalapeños to the potato mixture before assembling.
- These burritos can be made ahead and reheated in the oven for convenience.
- Use whole milk for creamy gravy; milk alternatives may affect the texture.
- Adjust the amount of cheese depending on how cheesy you prefer your burritos.
Nutrition
- Serving Size: 1 burrito
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 210mg
