These loaded baked potato breakfast potatoes bring together two of my family's favorite dishes and merge them into one delicious breakfast.
This breakfast burrito has all of the components of twice-baked potato, including cheddar cheese, bacon, chives, butter, and a delicious sour cream sauce.
These burritos are easy to make and can easily be reheated for later.
Ingredients and Notes:
Flour Tortillas: You will need 12-inch burrito-sized tortillas. They should be fairly thin. Before assembling the burrito, heat the tortilla on both sides on a griddle to soften it and warm it through. My favorite brand is Guerrero.
Shredded Cheddar Cheese: I used a combination of cheddars that I had on hand. Colby Jack cheese would be good too.
Bacon: I used natural thick-cut bacon, but standard bacon is also delicious in these. You can cook the bacon in advance and reheat it briefly in the microwave before assembling the burrito.
Freshly Chopped Chives, Salt, and Black Pepper: You won't need much salt because of the salt in the bacon and cheese. I was pretty generous with the black pepper.
Potatoes: I used Tater-Tot Crowns, which are simply flatter Tater-Tots. You can easily use regular Tater Tots or even French fries. Just cook the potatoes according the directions on the package and then roll them up in the burrito.
Sour Cream Sauce: The sauce includes butter, flour, sour cream, chicken broth, garlic powder, and onion powder. You can make it in advance and reheat it for the burritos. You can also make extra for dipping.
Finally, you will need to make some scrambled eggs. I like to cook them low and slow, kind of like a frittata so that I can cut them into strips for the burritos.
Make-Ahead:
You can assemble these breakfast burritos in advance and keep them overnight in the refrigerator before reheating. I like to microwave them for about a minute or two and then finish heating them in a 350 degree F oven.
You can also freeze these burritos. Thaw them overnight in the refrigerator and proceed with reheating.
It's National Loaded Baked Potato Month!
You May Also Enjoy:
Mini Twice-Baked Potato Appetizers
Crock Pot Loaded Baked Potatoes
Slow Cooker Loaded Baked Potato Soup
More Loaded Baked Potato Recipes:
- Cheddar Baked Potato Soup from The Spiffy Cookie
- Chipotle Chicken and Bacon Spud from Palatable Pastime
- Loaded Baked Potato Breakfast Burritos from Karen's Kitchen Stories
- Loaded Red Potato Casserole from A Day in the Life on the Farm
- Vegetarian Jacket Potatoes from Sneha's Recipe
Loaded Baked Potato Breakfast Burritos
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup sour cream
- Salt and pepper to taste, divided
- 4 12-inch flour tortillas
- 8 slices bacon, fully cooked and wrapped in foil or paper towels to keep warm. Can be made ahead and reheated.
- 4 to 6 ounces shredded cheddar cheese (about 1 cup)
- 2 cups Tater Tots baked according to package directions, still very warm or reheated.
- 8 eggs, scrambled, still very warm.
- 1/4 cup chopped fresh chives
Instructions
- Heat your oven to 200 degrees F with a half sheet pan on the middle rack.
- In a small sauce pan, cook the butter and flour for about 3 minutes over medium low heat. Add the chicken broth, garlic powder, and onion powder, and cook over medium heat until thickened, about 2 minutes. Remove from the heat and stir in the sour cream. Season with salt and pepper to taste.
- Heat a tortillas in a large skillet or griddle over medium heat, about 5 minutes, flipping every minute or so.
- Place two slices of bacon, 1/4 cup of cheese, 1/2 cup of Tater Tots, and 1/4 of the scrambled eggs in a line in the middle (as pictured above) of the tortilla. Sprinkle with salt and pepper to taste. Sprinkle with the chives and drizzle with the sour cream mixture.
- Fold the ends of the tortilla over the ends of fillings (on both sides), and then roll up the tortilla into a burrito. Place it, seam side down on the baking sheet in the oven to keep warm.
- Repeat to make the rest of the burritos. Serve with extra sour cream sauce and hot sauce.
Nutrition Facts
Calories
873.98Fat (grams)
46.87 gSat. Fat (grams)
20.36 gCarbs (grams)
81.18 gFiber (grams)
5.86 gNet carbs
75.32 gSugar (grams)
6.22 gProtein (grams)
31.96 gCholesterol (grams)
396.17 mg
When we go on our annual family canoe trip I always bring burritos to warm up for breakfast in the mornings. I'm going to try this recipe this year.
ReplyDeleteThey would be awesome!
DeleteI love the filling in these burritos.
ReplyDeleteWe love breakfast burritos and this is such a fun twist. We'll have to make some this weekend.
ReplyDelete