Loaded Breakfast Burritos
Ingredients
6 large (10-inch) flour tortillas
8 large eggs
2 tbsp milk or cream
1 lb breakfast sausage or chorizo (or bacon), cooked and crumbled
1 tbsp butter or oil (for eggs)
2 cups shredded cheddar or Mexican blend cheese, divided
1 1/2 cups hash browns or diced potatoes, cooked crispy (optional but great)
1 cup pico de gallo (tomato, red onion, cilantro, jalapeño, lime)
1/2 cup sour cream
1 avocado, sliced
Salt and black pepper
Optional extras: sliced jalapeños, hot sauce, cilantro, sautéed peppers/onions
Quick pico de gallo (if making)
2 Roma tomatoes, diced
1/4 cup red onion, finely diced
1 jalapeño, minced (seeded for mild)
2 tbsp cilantro, chopped
Juice of 1/2 lime
Pinch salt
Instructions
Cook the meat
Brown sausage or chorizo in a skillet over medium heat, breaking it up, 6–8 minutes. Drain if very fatty; keep warm.
Cook potatoes (optional)
Cook frozen hash browns or diced potatoes until golden and crisp. Season with salt and pepper. Keep warm.
Soft-scramble the eggs
Whisk eggs with milk, 1/2 tsp salt, and a pinch of pepper. Melt butter in a nonstick skillet over medium-low. Add eggs and gently push curds until just set and creamy, 3–4 minutes. Remove from heat (they’ll finish in the burrito).
Warm tortillas
Warm tortillas 10–15 seconds per side in a dry skillet or microwave wrapped in a damp towel so they’re pliable.
Assemble (for 6 burritos)
Lay out a tortilla. Add in a line: a handful of eggs, some sausage, a spoon of potatoes, 1/4–1/3 cup cheese, a spoon of pico, and a little sour cream. Add avocado slices and jalapeño if using.
Fold sides in, then roll up tightly from the bottom.
Griddle and melt
Place burritos seam-side down in a lightly oiled skillet over medium heat. Top each with a little more shredded cheese if you want that melted-on look. Cover for 1–2 minutes to melt, then flip to crisp the other side. Remove when golden.
Top and serve
Spoon extra pico over the top, add a dollop of sour cream, cilantro, jalapeño slices, and avocado. Serve with hot sauce.
Make-ahead / Freezer
Cool fillings completely. Assemble without pico/avocado/sour cream (add those fresh later).
Wrap each burrito tightly in foil, then into a freezer bag. Freeze up to 2 months.
Reheat: bake at 375°F (190°C) wrapped 25–30 minutes (or thawed 12–15 minutes). Or microwave 2–3 minutes, then crisp in a skillet or air fryer 2–4 minutes.
A hearty, juicy double-decker beef and cheese sandwich—one bite and you’ll be totally satisfied! 🥪🔥 Do you prefer double the beef or a mountain of cheese?
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