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A loaded breakfast burrito wrapped in parchment and foil. The photo is showing what the burrito looks like when cut in half. You can see the flour tortilla, scrambled eggs, sausage, bacon, cheese, rice and avocado.

Loaded Breakfast Burritos

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Description

Loaded Breakfast Burritos are easily customizable, and make for a hearty breakfast, brunch, dinner, or meal prep idea.

Ingredients

Scale

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

  1. Combine all of the chipotle mayo ingredients in a bowl or jar. Mix well and set aside.
  2. Prepare the taco rice according to package directions, and keep warm.
  3. 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.
  4. While the bacon cooks, heat a skillet over medium heat and cook the sausage, breaking it apart as it browns.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. Warm a tortilla in the microwave for about 30 seconds, until soft and pliable. Place on parchment-lined foil.
  10. Add 1/4 cup shredded cheese to the center.
  11. Layer with scrambled eggs, a small portion of rice, sausage mixture, chopped bacon, tater tots, avocado slices, and a light drizzle of chipotle mayo.
  12. Fold in the sides, then roll tightly from the bottom to form a burrito.
  13. Wrap tightly in foil and let sit seam-side down for a few minutes to allow the burrito to steam and hold its shape.
  14. Finish filling the remaining tortillas.
  15. Slice in half and serve with extra chipotle mayo on the side.
  16. ENJOY!

Equipment

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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Find it online: https://www.charlottefashionplate.com/recipes/loaded-breakfast-burritos/