Smoked and Loaded Breakfast Burritos

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: chicken sausage

Turkey sausage reduces fat content while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack

Reduced-fat cheddar cuts calories without sacrificing taste.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas add fiber; corn tortillas are often cheaper.

Preheat smoker to 250°F.

Place jalapeños on the upper rack and turn occasionally until charred on the outside. Remove, cut open and discard the seeds.

Place bacon strips and sausage patties in the smoker. Smoke for at least 1 hour at 250°F, flipping at the halfway point. Smoke until the bacon is crispy.

Preheat a skillet over medium-high heat. Add olive oil and wait for it to shimmer and smoke slightly.

Mix potatoes, onion, smoked paprika, salt, and pepper together in a large bowl. Place hash brown mixture in the skillet.

Cook until the first side is crispy and golden brown, about 6 minutes. Flip and repeat for the other side. Remove hash browns from the skillet.

Reduce skillet heat to medium and add butter. Beat eggs together and pour into skillet, stirring constantly, until eggs are almost fully cooked, about 2-3 minutes. Season with salt and pepper.

Place the smoked jalapeños, sour cream, heavy cream, lime juice, salt, pepper, chili powder, and garlic in a blender and process until smooth.

Layer cheese, hash browns, eggs, tomato, sausage, and bacon onto the edge of a tortilla and roll it up to form a burrito. Wrap each burrito in a sheet of aluminum foil.

Place the foil-wrapped burritos in the smoker until heated throughout, about 15-20 minutes.

Top the burritos with the Cilantro and Smoked Jalapeño cream sauce and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens