Loaded Breakfast Burritos Recipe

Prepare and roast potatoes

Preheat oven to 425°F (220°C). Toss the diced potatoes with 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp onion powder, 3/4 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway through, until golden and crisp. Remove from oven and set aside, keeping warm.

Cook bacon

While potatoes roast, heat a large skillet over medium heat. Add bacon slices in a single layer and cook 4–6 minutes per side until crisp (timing depends on thickness). Transfer to a paper-towel-lined plate, reserve 1 tbs bacon fat in the pan, and crumble bacon once cooled.

Cook sausage

In the same skillet with reserved bacon fat, add the bulk breakfast sausage. Break into small pieces and cook over medium-high heat for 6–8 minutes until browned and cooked through. Use a slotted spoon to transfer sausage to a bowl, leaving drippings in the pan for flavor.

Preheat and prep

Crack eggs into a medium bowl, add 1 cup milk, 1 tsp kosher salt and 1 tsp black pepper. Whisk until fully combined and slightly frothy. Slice green onions, keeping whites and greens separate.

Cook vegetables

In a 12-inch nonstick skillet, melt 2 tbs butter over medium heat. Add the white parts of the green onions and diced red bell pepper; sauté 2–3 minutes until softened.

Scramble eggs

Pour the egg mixture into the skillet with the softened vegetables. Let eggs set at the edges about 15–20 seconds, then gently stir with a spatula, forming soft curds. Cook until eggs are just set but still moist, about 2–3 minutes. Stir in the cooked sausage and crumbled bacon. Remove from heat and fold in half of the chopped green onion greens. Keep warm.

Prepare toppings

Place shredded cheddar and pepper jack cheeses in bowls. Slice avocado and jalapeño (if using). Have sour cream, salsa and chopped cilantro ready for assembly.

Warm tortillas

Warm a large skillet or griddle over medium heat. Lightly butter one side of a tortilla with about 1/2 tsp butter and place buttered side down on the skillet. Warm 20–30 seconds until pliable and lightly golden, flip 10 seconds, then remove. Repeat with remaining tortillas. Alternatively, wrap tortillas in foil and warm in 300°F oven for 10 minutes.

Assemble burritos

Lay a warm tortilla flat (buttered side up). In the center, layer 1/6 of the roasted potatoes (about 1/3 cup), 1/6 of the egg/sausage/bacon mixture (about 1/2 cup), and sprinkle 1/4 cup shredded cheddar and 2 tbsp shredded pepper jack. Add 1–2 tbsp salsa, 1 tbsp sour cream, a few avocado slices, a sprinkle of chopped cilantro and jalapeño slices if desired. Fold the sides in toward the center, then roll tightly from the bottom to enclose filling. Wrap finished burrito in aluminum foil to hold and keep warm. Repeat for remaining tortillas and fillings.

Optional crisping

For a crispy exterior, heat a clean skillet over medium-high heat with 1 tsp butter or oil. Unwrap a burrito and place seam-side down; press lightly and cook 1–2 minutes per side until golden and crisp. Return to foil to keep warm.

Serve

Serve burritos warm with extra salsa, sour cream and cilantro on the side. Each burrito is substantial—slice in half to serve if desired.