These Loaded Smothered Breakfast Burritos are a hearty, crowd-pleasing breakfast perfect for feeding a group. Each burrito is packed with potatoes, bacon, scrambled eggs and cheese, then smothered in a creamy sausage gravy and topped with more cheese. The recipe is flexible — feel free to swap or add fillings to match your tastes. Make them once and they’ll quickly become a favorite.
How to Make Loaded Smothered Breakfast Burritos
Begin with the potatoes. Cut russet potatoes into bite-sized pieces, toss with a little olive oil and season to taste — a blend like Kinders and a pinch of paprika work well. Cook them until crispy and tender: about 25 minutes in an air fryer at 400°F, 35 minutes in a 400°F oven, or pan-fried until golden. Frozen hash browns or diced potatoes can be used to save time.
Cook the bacon until crisp; baking on a parchment-lined sheet at 400°F for about 20 minutes is an easy, hands-off method. Drain on paper towels, let cool slightly, then roughly chop the slices. You can also pan-fry or use pre-cooked bacon if preferred.
While bacon and potatoes cook, prepare the sausage gravy. Brown breakfast sausage in a skillet, stir in butter, then whisk in flour and cook briefly to remove the raw taste. Gradually add milk, stirring until thickened, then season with salt and pepper. If you prefer a shortcut, good-quality premade gravy will work.
Whisk together 8 eggs with 1/4 cup heavy cream and your preferred seasoning (creole seasoning is a great option). Cook gently in a tablespoon of butter over medium heat until soft, light and fluffy — avoid overcooking so the eggs remain tender.
Putting it all together
Allow the components to cool slightly. In a large bowl, combine the cooked potatoes, scrambled eggs, chopped bacon and about 1 cup of grated Colby Jack cheese. Divide the mixture among 9–10 flour tortillas, roll them up, and arrange the burritos seam-side down in a 9×13-inch (or larger) baking dish.
Pour the warm sausage gravy over the burritos and sprinkle the remaining cheese on top. Bake at 375°F for 10–15 minutes, until the cheese is melted and everything is heated through.
These burritos are very filling on their own, but a side of fresh fruit brightens the plate nicely. They also reheat well for leftovers.
If you try this recipe, please leave a comment and rating — feedback is appreciated!
Loaded Smothered Breakfast Burritos
Pin Recipe
Ingredients
- 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
- 8-10 Slices Bacon, cooked and chopped
- 8 Eggs
- 1/4 Cup Heavy Cream
- 1-2 tsp Creole Seasoning or whatever seasoning you like
- 1 lb Breakfast Sausage
- 4 tbsp Butter
- 1/3 Cup All Purpose Flour
- 2.5-3 Cups Whole Milk
- 1-2 tsp Salt and Pepper to taste
- 10 Count Flour Tortillas
- 3-4 Cups Grated Colby Jack Cheese
Instructions
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Toss chopped potatoes with oil and seasonings. Air fry at 400°F for about 25 minutes until crisp and tender, or bake at 400°F for about 35 minutes. Pan-frying is another option.
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Cook bacon to your liking and roughly chop once cooled.
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For the gravy: brown sausage, add butter, then whisk in flour and cook briefly. Slowly add milk while stirring until the mixture thickens and comes to a simmer. Season with salt and pepper.
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Whisk eggs with heavy cream and seasoning. Cook in butter over medium heat until soft and fluffy; avoid overcooking.
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Let components cool slightly. Combine potatoes, eggs, bacon and 1 cup of cheese in a large bowl.
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Fill and roll the mixture into tortillas, then place seam-side down in a 9×13-inch baking dish.
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Top burritos with sausage gravy and remaining cheese. Bake at 375°F for 10–15 minutes until heated through and cheese is melted.
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Serve hot and enjoy.