Loaded Breakfast Burrito Recipe
Loaded Breakfast Burrito recipe made with eggs, tomatoes, cheese, hash browns, sausage, bacon and more! Cook and assemble, then eat for breakfast or dinner and freeze the rest!
- 1 14.5 oz can Hunt's Petite Diced Tomatoes
- 8-10 slices cooked & crumbled bacon
- 1 lb cooked pork sausage
- 1/2 cup diced onion
- 1 cup diced sweet peppers
- 2 TBSP olive oil
- 2 cups Southern Hash Browns
- 10 large eggs
- 2 cups shredded Cheddar Jack cheese
- 10 ten inch flour tortillas freshly cooked
Cook & crumble the bacon & sausage and set aside.
Heat onion in a medium skillet with 2 TBSP oil. Add peppers and hash browns and cook 10 minutes, set aside.
Whisk eggs. Add salt & pepper, then scramble in a medium saucepan. I like to cook them in a bit of the bacon grease. Set aside.
Drain tomatoes in a colander and transfer to a bowl. Heat for 1 minute in the microwave. Set aside.
Arrange all burrito filling ingredients along the top part of a large table or countertop. Spread out all ten tortillas along the same countertop. Begin topping tortillas with each item, arranging the toppings in the center of the tortilla, in a line, starting with and ending with shredded cheese.
To fold each burrito, take one side running parallel with the line of burrito filling and pull it up and over the filling. Press the filling and tuck the tortilla under the line of filling. Tuck each side of the tortilla in towards the center of the burrito, then roll the whole burrito so that the filling is completely enclosed.
Enjoy! Freeze any remaining burritos in a large freezer bag. You're welcome to wrap each individually in foil, plastic wrap or a paper towel, prior to freezing. To reheat, microwave on defrost for 1 minute, followed by full powder for 1 minute 15 seconds. Let sit for 2-3 minutes, then enjoy.
Salt & Pepper eggs to taste. Feel free to sprinkle on some hot sauce over all the burrito filling prior to rolling each up.
Each breakfast burrito has 24 grams of protein, 497 calories and 28 grams of fat.