Name: Loaded Breakfast Burrito
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large flour tortillas, 25 cm; 8 large eggs; 3 tbsp double cream; 400 g potatoes, cut into 1 cm cubes; 250 g breakfast sausage meat or chorizo; 150 g mature cheddar, grated; 3 tbsp neutral oil; 30 g unsalted butter; 1 tsp smoked paprika; 1 tsp fine sea salt; ½ tsp black pepper; 1 avocado, sliced; 150 ml salsa; 4 spring onions, sliced

Loaded Breakfast Burrito

Soft scrambled eggs, crisp potatoes, sausage and cheese rolled tight in a griddled tortilla. Built properly it holds together in one hand and reheats brilliantly, which is the whole point.

30 min total Serves 4 servings Easy

Where This Goes Wrong

Cheese goes on the tortilla first. It melts into a layer that stops the tortilla going soggy.

Do not overfill. Two-thirds of what you think will fit is what will actually roll.

Wrap in foil and freeze for up to 2 months — reheat from frozen at 180°C / 356°F for 25 minutes.

Loaded Breakfast Burrito, in preparation
Photograph credit: Breakfast Burrito with Tomato Ketchup - Cafe Traditionale 2026-01-28 by Andy Li · CC0 · Wikimedia Commons

How to Make Loaded Breakfast Burrito

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Parboil the potato cubes in salted water for 5 minutes, drain, and steam-dry for 5 minutes.
Fry them in the oil over medium-high heat for 10 to 12 minutes, turning occasionally, until crisp and golden. Season with the paprika and half the salt. Set aside.
Brown the sausage meat in the same pan for 6 minutes, breaking it up, then set aside with the potatoes.
Whisk the eggs with the cream and remaining salt. Melt the butter in a non-stick pan over low heat.
Add the eggs and stir slowly and constantly with a spatula for 3 to 4 minutes, pulling the curds from the edges inward. Take them off the heat while they still look slightly wet and loose.
Warm the tortillas in a dry pan for 15 seconds a side so they become pliable.
Build in a line just below the centre: cheese first (it melts and glues everything), then potatoes, sausage, eggs, avocado and spring onion.
Fold the sides in, then roll from the bottom, tucking tightly as you go.
Griddle the burritos seam-side down in a dry hot pan for 90 seconds a side until golden and sealed. Serve with salsa.

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What's Going On Here

The eggs are deliberately under-scrambled because they finish cooking from residual heat inside the wrapped burrito — fully cooked eggs turn rubbery by the time you eat it. Griddling the sealed burrito seam-side down welds the tortilla shut and keeps the whole thing intact.

Storage and Reheating

Refrigerate 3 days wrapped in foil, or freeze 2 months. Reheat wrapped at 180°C / 355°F for 20 minutes, then unwrap and griddle to re-crisp.

Swaps and Variations

In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Good With

Strong coffee or fresh orange juice
Serve with hot sauce and extra salsa
Follow with fruit