How To Make Loaded Breakfast Burritos

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive than cheddar.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are often cheaper and gluten-free.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Banana peppers are milder and less expensive.

Melt 2 tablespoons of butter in a skillet over medium heat.

Add sweet potatoes to the skillet and coat them in the melted butter.

Season the sweet potatoes with brown sugar, bourbon, and roasted garlic, being heavy-handed but not over-salting.

Cover the skillet and cook the sweet potatoes until they are charred on the outside and tender on the inside.

Set the cooked sweet potatoes aside.

In the same skillet, sauté 2 different colored peppers and red onion until soft.

Season 6 eggs with smash seasoning and mix them together.

Pour the egg mixture over the sautéed peppers and onion, and scramble gently over medium heat until fluffy.

Remove from heat and add Mexican blend cheese to the eggs, allowing it to melt with the stove off.

Build the burrito by placing the egg and cheese mixture on a sundried tomato tortilla, followed by more cheese, sweet potatoes, fire roasted tomatoes, bacon, and additional peppers.

Roll up the burrito tightly and place it seam side down in a warm skillet.

Toast the burrito in the skillet for about 5 minutes, turning to ensure all sides are golden and the cheese inside melts.

Serve with a drizzle of salsa verde or your favorite salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens