Ready to shake up your breakfast? Let me tell you about these smothered breakfast burritos that are going to have you dancing in the kitchen. Imagine fluffy eggs mixed with crispy bacon, tender papas (that's potatoes for those still learning Spanish), and a cheesy white sauce that’ll make your taste buds sing. Whether you're prepping for the holiday season or just want to wow your family on a lazy Sunday morning, this is the recipe that’ll make you the hero of the kitchen. And let’s be real, breakfast isn’t just for mornings—it’s the ultimate comfort food at any time of day.
But here's the kicker—these burritos are not just about taste, they’re about love. Cooking these up means you're crafting something special for you and your loved ones. It's about those shared moments, the laughs over the breakfast table, and the joy of creating something delicious from scratch. So grab those tortillas and get cracking (quite literally with those eggs). Dive into this recipe and make some memories. Oh, and if you’re flying solo, send me a message we’ll chat and savor every bite together. Happy cooking, friends!
Ingredients:
12 flour tortillas
12 eggs + 1 tbsp baking powder + 1/4 cup heavy whipping cream
Refried beans
2 medium russet potatoes (pre-boiled)
8 slices of bacon (pre-cooked)
4 cups cheese (Oaxaca, Asadero, med cheddar)
6 chopped green onions
Salt and pepper to taste (1tsp each)
Creamy sauce:
2 cups of heavy whipping cream
2 tbsp butter + 1 tbsp AP Flour
1 cup warm water + 1 tbsp chicken bouillon (or chicken broth)
Salsa:
1/4 cup water (to boil roast)
2 roasted tomatoes
1/2 roasted onion
4 roasted garlic cloves
3 chipotles (remove seeds)
Small bunch of cilantro
1 jalapeño
1 tbsp salt
Optional key lime juice
Smothered Breakfast Burritos Instructions:
Crack the 12 eggs into a bowl. Add 1/4 cup heavy whipping cream and 1 spoon of baking powder. Beat the eggs vigorously until well combined and fluffy. Set aside.
Place a pan on medium heat and add 2 tablespoons of butter. Once the butter melts, add 1 teaspoon of all-purpose flour. Stir continuously for about 20 seconds to avoid burning. Gradually add 2 cups of heavy whipping cream while stirring. Slowly add in 1 cup of warm water mixed with 1 teaspoon of chicken bouillon (or fresh chicken broth). Continue stirring occasionally for 4-5 minutes until the sauce thickens. Set aside.
Heat a pan over medium heat and add 1-2 tablespoons of oil. Add the precooked, chopped bacon and let it heat through. Add the chopped green onions and stir. Pour in the beaten eggs, reduce the heat to low, and cook, stirring gently from the outer rim to the center, until the eggs are fully cooked but still fluffy. Set aside.
Preheat the oven to 380°F (193°C). Spread a layer of the white sauce on the bottom of a baking dish. On each flour tortilla, spread a layer of refried beans, add the egg and bacon mixture, and sprinkle with cheese (if desired). Fold the tortillas into burritos and place them seam-side down in the baking dish. Pour the remaining white sauce over the burritos. Sprinkle the remaining cheese over the top, creating a "cheese mohawk" down the center.
Bake in the preheated oven for about 30 minutes or until the cheese is melted and bubbly.
Combine the roasted onion, roasted jalapeño, roasted tomatoes, roasted garlic, cilantro, chipotles, salt, and key lime juice in a blender. Blend until smooth.
Remove the burritos from the oven and let them cool slightly. Serve with the freshly made salsa on the side.
Feel free to customize the recipe to your liking and preferences. Enjoy your delicious smothered breakfast burritos with white sauce and salsa!
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