Description
These Loaded Smothered Breakfast Burritos are a hearty and flavorful morning meal featuring crispy seasoned potatoes, fluffy Creole-spiced scrambled eggs, savory bacon, and rich sausage gravy, all wrapped in warm flour tortillas and baked with melted Colby Jack cheese on top. Perfect for a crowd or meal prep, this recipe combines classic breakfast staples with a creamy, cheesy twist.
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
Bacon and Eggs
- 8-10 Slices Bacon, cooked and chopped
- 8 Eggs
- 1/4 cup Heavy Cream
- 1-2 tsp Creole Seasoning or whatever seasoning you like
- 4 tbsp Butter (for eggs and gravy)
Sausage Gravy
- 1 lb Breakfast Sausage
- 1/3 cup All Purpose Flour
- 2.5-3 cups Whole Milk
- 1-2 tsp Salt and Pepper to taste
Assembly and Baking
- 10 Count Flour Tortillas
- 3-4 cups Grated Colby Jack Cheese
Instructions
- Prepare the Potatoes: In a large bowl, drizzle the chopped potatoes with olive oil and season with Kinders the Blend seasoning and paprika. Air fry the potatoes at 400°F for approximately 25 minutes until crisp and tender, or alternatively bake at 400°F for about 35 minutes. Potatoes can also be pan-fried if preferred.
- Cook the Bacon: Cook the bacon by your preferred method (pan-fry, bake, or air fry) until crispy, then roughly chop and set aside.
- Make the Sausage Gravy: Brown the breakfast sausage in a skillet over medium heat until fully cooked. Add butter and let it melt completely. Gradually stir in the all-purpose flour, stirring constantly to create a roux. Cook for about 5 minutes to remove the raw flour taste. Slowly pour in the whole milk while stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce heat and simmer until thickened. Season with salt and pepper to taste, then remove from heat.
- Cook the Scrambled Eggs: In a bowl, whisk eggs with heavy cream and Creole seasoning. Heat butter in a skillet over medium heat, pour in the egg mixture, and cook gently until soft and fluffy. Avoid overcooking to maintain a moist texture.
- Assemble the Burritos: Allow all prepared ingredients to cool slightly. In a large bowl, combine the cooked potatoes, scrambled eggs, chopped bacon, and 1 cup of grated Colby Jack cheese. Mix gently to combine evenly.
- Roll the Burritos: Lay out each flour tortilla and scoop an equal portion of the potato-egg-bacon-cheese mixture onto the center. Roll the filling inside the tortilla snugly to form burritos and place them seam side down in a 9×13 or larger baking dish.
- Top with Gravy and Cheese: Pour the sausage gravy evenly over the rolled burritos, then sprinkle with the remaining 2-3 cups of grated Colby Jack cheese.
- Bake to Finish: Bake in a preheated oven at 375°F for 10-15 minutes, or until the cheese is fully melted, bubbly, and the dish is heated through.
- Serve: Remove from the oven carefully, serve the smothered breakfast burritos hot, and enjoy a hearty, comforting breakfast.
Notes
- You can cook the potatoes by air frying, baking, or pan frying depending on your preference and equipment.
- The amount of seasoning can be adjusted to taste, especially the Creole seasoning in the eggs and salt and pepper in the gravy.
- If you want a spicier kick, add diced jalapeños or hot sauce to the egg mixture.
- Use warm tortillas to prevent tearing during rolling.
- This recipe can be prepared ahead of time and refrigerated; just bake before serving.
- For a lighter version, use turkey sausage and reduce cheese quantity.
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg
