Loaded Breakfast Burritos are everything you want in one oversized, satisfying bite. Packed with fluffy scrambled eggs, crispy bacon, savory sausage, seasoned rice, golden tater tots, melty cheese, creamy avocado, and a smoky chipotle mayo, these burritos are built to be hearty, filling, and full of flavor.
They’re perfect for breakfast, weekend brunch, dinner, or anytime you want something comforting and easy to customize. Each layer adds texture and flavor, giving you that perfect balance in every bite.
Why You Will Love These Loaded Breakfast Burritos
- Ultimate breakfast for dinner idea – These loaded breakfast burritos are hearty enough for dinner, but still hit all those classic breakfast flavors everyone loves.
- Packed with protein and flavor – Between the scrambled eggs, crispy bacon, and savory sausage, these burritos are loaded with protein and bold flavor in every bite.
- Perfect balance of textures – You get soft, fluffy eggs, crispy tater tots, creamy avocado, melty cheese, and a warm tortilla all in one bite.
- Customizable and flexible ingredients – Whether you want to make these with just bacon, just sausage, or even a vegetarian version, these easy breakfast burritos can be adjusted to fit whatever ingredients you have on hand.
- Great for meal prep or feeding a crowd – Make a batch, wrap them in foil, and you’ve got freezer-friendly breakfast burritos ready to go.
Ingredient Substitutions
- Bacon: Omit, or substitute with turkey bacon, pancetta, or diced ham.
- Breakfast sausage: Swap with spicy sausage, Italian sausage, ground turkey, or plant-based sausage.
- Flour tortillas: Use whole wheat tortillas, low-carb tortillas, or large wraps.
- Colby Jack cheese: Substitute with cheddar, pepper jack, Monterey Jack, or a Mexican cheese blend.
- Eggs: Use egg whites or a liquid egg substitute, if preferred.
- Milk or cream: Swap with half-and-half, dairy-free milk, or omit entirely.
- Zatarain’s taco rice: Substitute with cilantro lime rice, Spanish rice, white rice, brown rice, or omit for a lower-carb option.
- Tater tots or crowns: Use hash browns, diced breakfast potatoes, or roasted potatoes.
- Red onion: Substitute with yellow onion, white onion, or green onions.
- Green bell pepper: Use red, yellow, or orange bell peppers for a sweeter flavor.
- Jalapeño: Swap with serrano for more heat, or omit for a milder burrito.
- Avocado: Substitute with guacamole, avocado lime crema, or omit.
- Chipotle Mayo: Easily replace with salsa, and/or hot sauce.
How to Prepare Loaded Breakfast Burritos
- Combine all of the chipotle mayo ingredients in a bowl or jar. Mix well and set aside.
- Prepare the taco rice according to package directions, and keep warm.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and add the bacon. Place in the oven while it preheats and cook until crispy to your liking.
- While the bacon cooks, heat a skillet over medium heat and cook the sausage, breaking it apart as it browns.
- When the sausage is about 3/4 cooked, add the diced onion, bell pepper, jalapeño, garlic powder, salt, and black pepper. Cook until the vegetables are tender, and slightly browned.
- Transfer the sausage mixture to paper towels to drain excess grease. Remove bacon from the oven and drain on paper towels, then chop into pieces.
- Air fry the tater tots or potato crowns at 400°F (200°C) for about 5 minutes, or until golden and crispy (Alternatively, bake in the oven, according to package directions).
- In a separate pan, melt a tablespoon of butter over low heat and scramble the eggs with the milk or cream, until soft and fluffy. Remove from heat just before fully set.
- Warm a tortilla in the microwave for about 30 seconds, until soft and pliable. Place on parchment-lined foil.
- Add 1/4 cup shredded cheese to the center.
- Layer with scrambled eggs, a small portion of rice, sausage mixture, chopped bacon, tater tots, avocado slices, and a light drizzle of chipotle mayo.
- Fold in the sides, then roll tightly from the bottom to form a burrito.
- Wrap tightly in foil and let sit seam-side down for a few minutes to allow the burrito to steam and hold its shape.
- Finish filling the remaining tortillas.
- Slice in half and serve with extra chipotle mayo on the side.
How to Serve and Store
- Serve these loaded breakfast burritos sliced in half and drizzle with extra chipotle mayo, or serve with salsa or hot sauce.
- Store, tightly wrapped in foil, and refrigerate up to 3 days.
- Reheat in the oven at 350°F (175°C), or microwave until heated through.
- Freeze individually wrapped for up to 2 months.
Frequently Asked Questions
Yes! Place the loaded burrito seam-side down in a skillet, and cook until golden and crispy for a crunchy exterior.
Absolutely. Wrap in foil and refrigerate or freeze for easy meal prep breakfast burritos.
Overfilling or not warming the tortilla enough can cause tearing. Keep ingredients centered and roll tightly.
Add them after the meat layer and avoid stacking too many in one spot.
Yes, you can bake eggs on a sheet pan and cut into portions for easy assembly.
Extra-large flour tortillas work best for large, loaded breakfast burritos.
Yes, homemade flour tortillas work beautifully for these loaded breakfast burritos. Just be sure to roll them large enough (burrito size), and keep them soft and pliable by warming them before assembling. Homemade tortillas tend to be more delicate, so avoid overfilling and roll tightly to prevent tearing.
No. These burritos are already very filling. Rice is optional and can be reduced, or omitted.
More Breakfast Ideas to Love
These Loaded Breakfast Burritos are packed with everything you want in a hearty, satisfying meal; fluffy scrambled eggs, crispy bacon, savory sausage, seasoned rice, golden tater tots, melty cheese, creamy avocado, and a smoky chipotle mayo.
Whether you’re making breakfast for dinner, meal prepping for the week, or feeding a crowd, these homemade breakfast burritos are easy to customize and built to hold up without getting soggy. Follow the layering method and simple steps below to get perfectly balanced, flavor-packed burritos every time.
Print
Loaded Breakfast Burritos
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Loaded Breakfast Burritos are easily customizable, and make for a hearty breakfast, brunch, dinner, or meal prep idea.
Ingredients
Main Ingredients:
- 4 extra-large flour tortillas
- 1/3 pound bacon
- 1 pound breakfast sausage
- 1/4 red onion, diced
- 1 small green bell pepper, diced
- 1 tablespoon fresh jalapeño, diced
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 box Zatarain’s taco rice (prepared according to package directions)
- 2 tablespoons butter, divided
- 20 tater tots or potato crowns
- 1 avocado, thinly sliced
- 1 cup shredded Colby Jack cheese
- 6 eggs
- 1 tablespoon milk or heavy cream
Chipotle Mayo:
- 1/2 cup mayonnaise
- 1–2 chipotle peppers in adobo, finely minced or blended
- 1 tablespoon adobo sauce
- 1 teaspoon fresh lime juice
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Combine all of the chipotle mayo ingredients in a bowl or jar. Mix well and set aside.
- Prepare the taco rice according to package directions, and keep warm.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and add the bacon. Place in the oven while it preheats and cook until crispy to your liking.
- While the bacon cooks, heat a skillet over medium heat and cook the sausage, breaking it apart as it browns.
- When the sausage is about 3/4 of the way cooked, add the diced onion, bell pepper, jalapeño, garlic powder, salt, and black pepper. Cook until the vegetables are tender, and slightly browned.
- Transfer the sausage mixture to paper towels to drain excess grease. Remove bacon from the oven and drain on paper towels, then chop into pieces.
- Air fry the tater tots or potato crowns at 400°F (200°C) for about 5 minutes, or until golden and crispy (Alternatively, bake in the oven, according to package directions).
- In a separate pan, melt a tablespoon of butter over low heat and scramble the eggs with the milk or cream, until soft and fluffy. Remove from heat just before fully set.
- Warm a tortilla in the microwave for about 30 seconds, until soft and pliable. Place on parchment-lined foil.
- Add 1/4 cup shredded cheese to the center.
- Layer with scrambled eggs, a small portion of rice, sausage mixture, chopped bacon, tater tots, avocado slices, and a light drizzle of chipotle mayo.
- Fold in the sides, then roll tightly from the bottom to form a burrito.
- Wrap tightly in foil and let sit seam-side down for a few minutes to allow the burrito to steam and hold its shape.
- Finish filling the remaining tortillas.
- Slice in half and serve with extra chipotle mayo on the side.
- ENJOY!
Notes
- Cook eggs low and slow for the best fluffy texture.
- Drain the meats well to avoid soggy burritos.
- Don’t overfill. Keep the ingredients centered for easier rolling.
- Warm tortillas before building to prevent tearing.
- Let burritos rest in foil to help them hold together.
- Optionally, pan fry the burritos for a crunchy outside.
- Nutrition information does not include the chipotle mayo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Lunch, Dinner, Meal Prep
- Method: Moderate
- Cuisine: American/Mexican
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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