Nashville 10 Hour Breakfast Burrito Recipe

Cook bacon

Place a large skillet over medium heat. Add bacon slices in a single layer and cook 3–6 minutes per side until crisp. Transfer to a paper towel-lined plate to drain, then chop into 1-inch pieces. Reserve 1 tablespoon bacon fat in the pan and discard excess or save for another use.

Cook sausage

Using the same skillet with reserved bacon fat (or 1 tsp neutral oil), increase heat to medium-high. Add crumbled breakfast sausage and break up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Season with 1/4 tsp black pepper. Transfer to a bowl and keep warm.

Scramble eggs

Whisk eggs with whole milk and a pinch of salt. Wipe a nonstick skillet clean, melt 1 tsp butter or a little oil over medium-low heat, add egg mixture and cook gently, stirring frequently, until soft-scrambled and just set, about 3–4 minutes. Remove from heat slightly before fully set — they will finish cooking in residual heat. Keep warm.

Assemble cheeses

Shred cheddar if not pre-shredded. Keep ready for layering in the burrito.

Prepare Potatoes O'Brien

Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. Once shimmering, add diced potatoes in a single layer. Cook, undisturbed, 4–5 minutes to get a golden crust, then stir. Add diced red bell pepper and half of the diced yellow onion. Season with 1 tsp kosher salt, 1/4 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder. Continue to cook, stirring occasionally, until potatoes are tender and crisped, about 10–12 minutes total. Taste and adjust seasoning. Keep warm.

Optional finisher

For extra crispness, transfer potatoes to a baking sheet and broil 1–2 minutes, watching closely.

In a medium bowl combine thinly sliced cabbage, grated carrot, apple cider vinegar, mayonnaise, honey, 1/4 tsp salt, and 1/8 tsp black pepper. Toss until evenly coated. Let sit at least 10 minutes for flavors to meld. Refrigerate if preparing ahead.

Prepare whiskey BBQ

If using store-bought whiskey BBQ, warm gently in a small saucepan over low heat until slightly more fluid (2–3 minutes). Keep warm.

Prepare Nashville sauce

If using bottled Nashville sauce, warm gently and whisk in 1 tbsp melted butter to slightly mellow and glaze the sauce. If making quick homemade version: melt 2 tbsp butter in a small pan over low heat, stir in 2 tbsp cayenne hot sauce, 1 tsp brown sugar, 1/2 tsp smoked paprika, and a pinch of garlic powder; simmer 1 minute and remove from heat. Keep warm.

Warm tortillas: Wrap tortillas in foil and warm in a 350°F (175°C) oven for 8–10 minutes or heat each briefly in a dry skillet 15–20 seconds per side so they are pliable.

Assemble burritos: Lay a warm tortilla on a work surface. In the center layer 1/4 of the potatoes O'Brien (about 1/4 cup), 1/4 of the cooked sausage (2 oz), 1/4 of the chopped bacon (1–2 slices worth), 1/4 of the scrambled eggs (1.5 eggs), 1/4 cup shredded cheddar, and 2 tbsp house slaw. Drizzle 1 tbsp whiskey BBQ sauce and 1 tbsp Nashville sauce over the fillings (adjust heat to taste).

Fold burrito: Fold the two short ends over the filling, then fold one long side over and roll tightly to enclose. Place seam-side down on a hot skillet over medium heat and toast 1–2 minutes per side until lightly browned and sealed.

Serve: Slice burrito in half if desired. Serve hot with extra whiskey BBQ and Nashville sauce on the side and extra breakfast potatoes if desired.