Loaded Breakfast Burrito with Eggs, Bacon, Sausage & Crispy Potatoes
This Loaded Breakfast Burrito is the ultimate hearty morning meal packed with fluffy scrambled eggs, crispy bacon, savory sausage, golden breakfast potatoes, and melted cheddar cheese wrapped in a warm tortilla. Perfect for breakfast, brunch, or meal prep, this satisfying burrito is easy to customize and delivers bold flavor in every bite. Ideal for busy mornings or weekend brunch, these homemade breakfast burritos are filling, delicious, and freezer-friendly.
Servings 4 burritos
Calories 540kcal
Cost $12 for entire recipe
Equipment
- Large skillet
- Mixing bowl
- Whisk
- Spatula
- Cutting board
- knife
- Measuring cups and spoons
- Plate (for holding cooked ingredients)
Ingredients
Ingredients
- 4 large flour tortillas 10-inch
- 6 large eggs
- ¼ cup milk
- 1 cup breakfast sausage cooked and crumbled
- 6 strips bacon cooked and chopped
- 1½ cups breakfast potatoes or hash browns crispy
- 1 cup shredded cheddar cheese
- ¼ cup diced bell pepper
- ¼ cup diced onion
- ¼ cup salsa
- 1 tablespoon butter
- Salt and pepper to taste
Optional toppings:
- sliced avocado
- sour cream
- hot sauce
- chopped green onions
Instructions
Cook the Potatoes
- Heat a large skillet over medium-high heat and cook the breakfast potatoes or hash browns until they are crispy and golden brown. Remove from the pan and set aside.
Cook the Sausage and Bacon
- In the same skillet, cook the breakfast sausage over medium heat until browned and crumbly. Remove and drain excess grease. Cook the bacon until crispy, then chop into small pieces.
Make the Scrambled Eggs
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Melt the butter in a skillet over medium heat and pour in the egg mixture. Scramble gently until the eggs are soft, fluffy, and just set.
Warm the Tortillas
- Warm the tortillas in a dry skillet or microwave for about 10–15 seconds so they become soft and flexible.
Assemble the Burritos
- Place a tortilla on a flat surface. Add scrambled eggs, crispy potatoes, sausage, chopped bacon, diced bell peppers, diced onions, shredded cheddar cheese, and a spoonful of salsa to the center of the tortilla.
Wrap the Burritos
- Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito.
Toast the Burritos (Optional)
- Place the burritos seam-side down in a hot skillet and cook for 1–2 minutes per side until the tortilla is lightly golden and slightly crispy. Serve warm with avocado, sour cream, or hot sauce.
Notes
For the best loaded breakfast burrito, cook the potatoes until they are crispy and golden. Crispy breakfast potatoes add texture and prevent the burrito from becoming soggy once wrapped in the tortilla.
Use large flour tortillas (about 10 inches) so the burrito can hold all the fillings without tearing. Warming the tortillas before assembling helps them stay flexible and makes rolling much easier.
For the fluffiest scrambled eggs, cook them over medium or medium-low heat and remove them from the pan while they are still soft. Overcooking eggs can make the filling dry.
If you want extra flavor, lightly toast the assembled burritos in a skillet for a minute or two on each side. This creates a golden, slightly crispy tortilla and helps seal the burrito closed.
This homemade breakfast burrito recipe is perfect for meal prep. Once assembled and cooled, wrap each burrito tightly in foil or parchment paper and store in the refrigerator for up to 4 days.
These burritos are also freezer friendly. Wrap each burrito individually and freeze for up to 2 months. Reheat in the microwave or oven for a quick and satisfying breakfast.