Loaded Breakfast Burrito
A classic American diner-style breakfast burrito packed with fluffy scrambled eggs, crispy potatoes, smoky bacon, melty cheddar, and a bright salsa finish. Built to be hearty, portable, and reliably delicious—perfect for weekend brunch or make-ahead mornings.
The loaded breakfast burrito is a modern American classic: diner comfort food wrapped up for life on the go. The secret is balancing textures—crispy potatoes, tender eggs, and gooey cheese—so every bite feels complete. Warm tortillas and a quick steam at the end help everything marry together, just like your favorite breakfast counter.
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Servings
4
Ingredients
For the filling
- •6 large eggs
- •2 tablespoons whole milk (or half-and-half)
- •1/2 teaspoon kosher salt, plus more to taste
- •1/4 teaspoon freshly ground black pepper
- •6 slices bacon, chopped
- •1 tablespoon unsalted butter
- •2 cups frozen shredded hash browns (about 8 oz)
- •1/2 teaspoon garlic powder
- •1/2 teaspoon smoked paprika (optional)
- •1 cup shredded sharp cheddar (about 4 oz)
- •1/2 cup canned black beans, rinsed and drained (optional but classic for “loaded”)
- •2 green onions, thinly sliced
To assemble and serve
- •4 large flour tortillas (10-inch burrito size)
- •1/2 cup salsa (or pico de gallo)
- •1/2 cup sour cream
- •Hot sauce, to taste
Instructions
- 1
Cook the bacon: Set a large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until browned and crisp, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Leave about 1 tablespoon of bacon fat in the skillet; discard excess if needed.
- 2
Crisp the hash browns: Increase heat to medium-high. Add the hash browns in an even layer and press them lightly into the pan. Season with garlic powder, smoked paprika (if using), and a pinch of salt and pepper. Cook undisturbed until the bottom is deeply golden, 4–5 minutes. Flip in sections and cook until crisp and hot throughout, 3–4 minutes more. Transfer to a bowl.
- 3
Scramble the eggs gently: In a bowl, whisk eggs with milk, 1/2 teaspoon salt, and pepper until well combined. Reduce skillet heat to medium-low and add butter. When melted, add eggs and cook, stirring slowly with a spatula, until soft curds form and eggs are just set, 3–4 minutes (they’ll finish cooking in the burrito).
- 4
Warm the tortillas: Warm tortillas one at a time in a dry skillet for 15–20 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds. Warm tortillas roll tighter and are less likely to tear.
- 5
Assemble: Lay out tortillas. Down the center of each, layer hash browns, scrambled eggs, cheddar, bacon, black beans (if using), and green onions. Add a spoonful of salsa and a dollop of sour cream (go easy so the burrito doesn’t get soggy).
- 6
Roll and seal: Fold in the sides, then roll tightly from the bottom up. For a diner-style finish, place seam-side down in the skillet over medium heat and toast 1–2 minutes per side until lightly browned and sealed.
- 7
Serve: Slice in half and serve with extra salsa and hot sauce on the side.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.