Loaded Breakfast Burrito Recipe

Warm tortillas

Wrap tortillas in foil and warm in a 350°F (175°C) oven for 8-10 minutes, or heat individually in a dry skillet 15-20 seconds per side until pliable. Keep wrapped in foil or a clean towel to stay warm.

Assemble burritos

Lay each warm tortilla flat. Divide the filling evenly among 4 tortillas, layering: a quarter of the potato-sausage-egg mixture, about 3/8 cup shredded cheddar, 1 tablespoon sour cream, a drizzle of hot sauce, and sprinkle with cilantro. Fold sides in and roll tightly from one edge to form burritos.

Optional crisping

Heat a large nonstick skillet over medium heat with 1 tsp olive oil. Place burrito seam-side down and cook 2-3 minutes per side until golden and sealed. Serve immediately.

Beat eggs

In a medium bowl, whisk together 8 large eggs, 1/4 cup whole milk, 1 tsp salt, and 1/2 tsp black pepper until uniform and slightly frothy.

Scramble eggs

Melt 1 tablespoon unsalted butter in a large nonstick skillet over medium-low heat. Pour in the beaten eggs. Let sit undisturbed 15-20 seconds, then gently stir with a spatula, folding eggs from edges to center. Cook until just set but still moist, about 3-4 minutes. Transfer eggs to a bowl and cover to keep warm.

Cook potatoes

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the peeled, diced potato (1 medium) in a single layer if possible. Season with 3/4 tsp salt. Cook, undisturbed, 4-5 minutes to develop a golden crust, then stir and continue cooking 6-8 minutes more until tender and crisp. Transfer potatoes to a plate lined with paper towel and set aside.

Brown sausage

In the same skillet, reduce heat to medium and add the breakfast sausage (12 oz). If using links, remove casings and crumble. Cook, breaking up with a spoon, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer sausage to the plate with potatoes, leaving about 1-2 tablespoons of rendered fat in the pan.

Sauté aromatics

Add 1 tablespoon olive oil to the skillet if needed and return to medium heat. Add 1/2 cup diced onion and 1/2 cup diced red bell pepper. Cook, stirring, 3-4 minutes until softened. Add 2 teaspoons minced garlic, 1 minced jalapeño, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground cumin. Cook 30-45 seconds until fragrant.

Combine fillings

Return cooked sausage and potatoes to the skillet with the aromatics. Stir to combine and heat through 1-2 minutes. Taste and adjust seasoning (add a pinch more salt or pepper if needed). Remove from heat and gently fold in the scrambled eggs and 2 tablespoons chopped cilantro, mixing just to distribute.

Have smoked paprika, ground cumin, and minced garlic measured and added during the sauté step. Keep sour cream, shredded cheese, hot sauce, and remaining cilantro ready for assembly so all condiments are available when filling tortillas.