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Stunning plated serving of Loaded Hot Breakfast Burritos, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Loaded Hot Breakfast Burritos

These massive, handheld breakfast burritos are an opulent morning creation, brimming with crisped hash browns, savory premium sausage, soft-scrambled eggs, sweet peppers, and molten sharp cheddar, all finished with a vibrant dash of hot pepper sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Main Course
Ingredients Equipment Method Notes

Ingredients
  

The Canvas & Base
  • 2 (10-inch) flour tortillas
  • 1 cup frozen, shredded hash brown potatoes, cooked
The Proteins
  • 4 ounces breakfast sausage, cooked, about 1 cup
  • 2 Perfect Scrambled Eggs
  • 1 small onion, peeled and diced, about ½ cup
  • 1 small bell pepper, seeded, diced, about ½ cup
The Melting Core & Seasoning
  • 4 ounces cheddar cheese, grated, about 1 cup
  • hot pepper sauce

Equipment

  • 1 Heavy-bottomed cast-iron skillet
  • 1 Professional heat-resistant spatula
  • 1 Large metal baking sheet
  • 1 Heavy aluminum foil sheets

Method
 

Build the Burritos
  1. Preheat your oven to 350°.
  2. Lay each wrap on a clean cutting board or other work surface.
  3. Divide the potatoes between the wraps, spooning them down the center of the wrap from top to bottom and leaving a 1-inch border. Top the potatoes with the sausage, eggs, and cheddar cheese. Sprinkle with diced onion and peppers and drizzle hot pepper sauce over everything.
Roll & Seal
  1. Fold the bottom third of the wrap over the filling then fold over both sides.
  2. Roll the burrito toward the top, sealing the filling in the middle.
Bake in Foil
  1. Wrap each burrito in aluminum foil.
  2. Place in the oven to warm through, about 15 minutes.
  3. Cut the wrap in half and dig in!

Notes

Makes 2 burritos.