Cheesy Bacon Loaded Breakfast Burrito
Loaded Breakfast Burritos stuffed with cheesy hashbrowns, scrambled eggs, bacon, sausage and much more. Seasoned to perfection, and grilled. Perfect for grab-and-go breakfast for any day.
Servings 8 burritos
Calories 640kcal
Equipment
Ingredients
- 8 large Flour tortillas
- 4 Eggs scrambled
- 5 pieces Bacon cooked and crumbled
- 1 cup Breakfast sausage cooked and crumbled
- 4 small to medium Potatoes peeled and shredded
- 2 cups Cheddar cheese Shredded
- 1 Bell pepper diced (see notes)
- 1/2 Onion see notes
- 1/2 cup Vegetable oil
Seasoning (to taste)
- 1 tablespoon Seasoning salt
- 1/2 tablespoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Instructions
- Add 1/2 cup vegetable oil to a skillet. Season potatoes in a large bowl, place shredded potatoes in the hot oil and cook until golden brown and crispy.
- Cook bacon and crumble, then set aside. Add diced bell pepper to the breakfast sausage as it is cooking. After thoroughly cooked, set aside.
- Scramble eggs and set aside.
- Add the other 1/2 cup vegetable oil to a clean skillet over medium heat.
- Begin assembling burritos, place a small handful of cheese in the center of the tortilla, layer with hashbrown potatoes, eggs, sausage, and bacon.
- Fold one side of the tortilla to the center, then fold the 2 opposite sides towards the middle, and roll the tortilla with the stuffing as tight as possible until closed.
- Place burritos in the skillet with hot oil- seam side down. Grill on each side until golden brown, approximately 2-3 minutes per side.
- Remove from pan and let cool. Enjoy immediately, or place in a freezer bag and freeze up to 4 weeks.
Notes
Use pre-cut frozen bell pepper and onion blend in place of fresh if desired.
Nutrition
Serving: 1Servings | Calories: 640kcal | Carbohydrates: 46g | Protein: 24g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1393mg | Fiber: 4g | Sugar: 2g