I’m not as big a fan of breakfast as my wife. In her best life, I think she would probably just have breakfast items for every meal every day. But one of the few ‘breakfast’ foods that I am more excited to get behind as a possible lunch or dinner option are these ultimate fully loaded breakfast burritos.

With a name like that, how could I not want to have them?

Because they are customizable, savory, and so fully loaded with items, I think they seem to transcend breakfast in my eyes. So I don’t mind having them even for lunch or dinner. Just look at that mix of filling. And then in the end you can top it with all sorts of things – including my favorite Cholula hot sauce.

Basically cramming every good savory breakfast thing into a tortilla.

So, unlike my Baja shrimp burrito, don’t be afraid to give these a try any time of day – morning, noon, or night.

Making Loaded Breakfast Burritos

First off, make sure that you start out with the largest tortilla you can find. Trust me, it will help. Otherwise, you are much more likely to overstuff your burrito and it will end up more like a large floppy taco. Still tasty, but harder to eat.

Start off sauteing some of the veggies, adding in and browning the sausage, and then set that aside. Then whisk together the eggs with a bit of seasoning and cook them in that same pan. Once the eggs are cooked, time to start filling your tortilla.

Once the filling is on the tortilla, it is time to fold and roll it up. If you’d like some help with this step, try checking out my post on how to fold a burrito for helpful tips.

After assembling and rolling up the burrito, you can bake or pan fry it to melt the cheese, heat everything back up, and help seal the burrito fold. Just be careful not to over-heat cause it can start to dry things out, especially the tortilla.

Fillings, Toppings, Dips and Sauces

The reason these loaded breakfast burritos are so awesome is all of the options.

I find it best to just have everything available and serve them as a build-your-own burrito special. Then everybody can get exactly what they want. Plus it can help out when there are people with different food allergies present. It can be an inclusive meal.

But maybe you want a little help deciding what to put inside a breakfast burrito. So here are my thoughts on the colorful spread of ingredients you can include:

Fillings

The filling is everything you put inside your burrito. And is the main part of why these are fully loaded breakfast burritos. Eggs are the main portion of the filling, along with savory meats and veggies to help round things out. Serve any of the following:

• Eggs
• Bacon
• Sausage
• Chorizo
• Ham
• Steak
• Cheese
• Potatoes
• Avocado
• Mushrooms
• Onion
• Bell Pepper
• Spinach
• Black Beans
• Tomatoes

Toppings

Just because the burrito has been filled and rolled up doesn’t mean that all is said and done. Try topping it with cheese and melting. Or serve it enchilada-style doused in sauce. Here are some topping ideas:

• Cheese
• Avocado
• Enchilada Sauce
• Cilantro
• Squeezed Lime

Dips and Sauces

Finally, serve any of these alongside your loaded breakfast burritos for added flavor or heat:

• Salsa
• Hot Sauce
• Sour Cream
• Chipotle crema
• Cilantro-Lime crema
• Ketchup
• BBQ Sauce

How did yours turn out?

I’d love to hear when you try making fully loaded breakfast burritos! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Ultimate Fully Loaded Breakfast Burritos

Recipe by Marc PetersonCourse: Breakfast, BrunchDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

25

minutes

Total time

50

minutes

Adding in almost every savory breakfast item helps to make these the ultimate fully loaded breakfast burritos of your dreams

Ingredients

• 3 cloves garlic

• 1 red onion

• 1 red bell pepper

• 1 green bell pepper

• 3 tablespoons unsalted butter

• 1 pound mild Italian sausage

• 12 large eggs

• 3 tablespoons milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 teaspoon smoked paprika

• 8 large burrito-size tortillas

• 2 cups shredded cheddar jack cheese

• 8 slices bacon, cooked

• 8 hash brown patties, cooked

• 3 large avocados

• 2 large tomatoes

• 1/4 cup chopped cilantro

• Hot sauce

• Salsa

• Sour cream

Directions

• Mince the garlic and chop the onion and red and green bell pepper
• Melt the butter in a frying pan over medium heat and cook the garlic, onion, and bell pepper in the butter for 3 minutes, stirring occasionally
• Crumble the sausage into the pan and continue to cook everything until the sausage is fully cooked, 10 to 15 minutes
• While the sausage is cooking, whisk together the eggs, milk, salt, pepper, and paprika in a large bowl
• When the sausage is cooked, pour everything from the pan to a plate and set it aside for later
• Pour the egg into the pan and cook over medium heat, stirring and scraping the bottom of the pan to scramble the eggs, and cook until done
• Remove the eggs from the heat
• Lay the tortillas out on plates, add in the desired fillings, then fold and roll them tightly
• Top with cilantro, hot sauce, salsa, and sour cream as desired and serve

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Well, I recently made buttermilk biscuits, so you might have seen this coming. But you can’t really learn how to make biscuits without also learning how to make sausage gravy.

Because they just go hand in hand so perfectly.

Crunchy, layered biscuits smothered in creamy gravy with sausage spiced to perfection.

Unfortunately, my wife enjoys neither sausage nor gravy. I don’t know why. Cause they are delicious – both separately and together in sausage gravy. Plus she loves basically anything to do with breakfast food. So…

So I don’t tend to make this very often. But it is one of the first things that I really learned how to make. When I was first out on my own

It is simple, flavorful comfort food at its best.

Using a Roux!

I always get excited when I get the chance to feature a roux for the site. It just feels right.

And this gravy is built with a modified roux of sorts. My very first post on the site was a deeper dive into how to make a roux. But in general, it is a mixture of fats and flour that helps to thicken a sauce.

So for this gravy, we will cook the sausage in a pan, use the fat from cooking and add a little bit of butter to combine with the flour to make a roux. The cooked pork will be included in the roux, and will probably soak up all of the butter and flour. As seen in the photo above.

But it will release everything back into the gravy when the milk and cream are added.

When making this, know that you can sub out the heavy cream for a cup of milk instead. It will just be a little less creamy in the final result. Also, you can add in some red pepper flakes or another kind of ground pepper (like chipotle) to add a bit more spice if you are into that like me.

Sausage Gravy for Breakfast

In my mind, breakfast foods are for breakfast or brunch. My wife disagrees and thinks they’re fine for having basically any time of day. It seems to me like she almost prefers to have them for dinner. I don’t get it.

So for me, sausage gravy is a distinctly breakfast item that pairs well with other breakfast foods.

Recipes to pair with this one:

• Buttermilk biscuits and gravy
• Tater tots smothered in sausage gravy
• Breakfast enchiladas?! (shoutout to Cooking with K, I have to try these)
• Over-easy eggs with gravy

I mean, just look at the main recipe card photo below. Sausage gravy smothering flaky biscuits. Mmmmmmmmm. Pictures are worth a thousand words, so I guess enough said.

Try it and you’ll be hooked.

Homestyle Sausage Gravy

Recipe by Marc PetersonCourse: Breakfast, BrunchDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

Meet the perfect southern breakfast comfort food sauce that is creamy and full of spices and flavor – sausage gravy

Ingredients

• 1 pound ground pork sausage

• 2 cloves minced garlic

• 2 teaspoons ground sage

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons butter

• 1/3 cup flour

• 2 cups milk

• 1 cup heavy whipping cream

• (optional) 1 teaspoon red pepper flakes

Directions

• Combine the sausage, garlic, sage, paprika, salt, and pepper in a large frying pan
• Cook on medium heat for 10 to 15 minutes until the sausage is fully cooked, stirring and breaking up the sausage into smaller pieces while it is cooking
• Add the butter to the pan and let it melt
• Sprinkle the flour over the sausage and stir it together, cooking for 2 to 3 minutes
• Pour in the milk and cream and stir to combine with the sausage, also add in red pepper if using
• Let the mixture come to a simmer so that it starts to thicken, stirring occasionally until it comes to the desired consistency, about 5 to 10 minutes – note that the sauce will thicken as it cools once it is served

Notes

• The gravy will thicken as it cools after you serve it, so do not over-thicken it in the pan
• If the gravy is too thick, stir in a half cup of milk

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