Loaded Breakfast Burritos
These beauties are jam packed with deliciousness! Loaded with layers of bacon, soft scrambled eggs, cheddar cheese, avocado, tomatoes and crispy hash browns with a little kick of heat from adobo seasoned sour cream and salsa. Perfectly filling and oh so satisfying. I truly cannot think of a better way to start the morning!
Servings : 2 burritos
Prep Time : 25 minutes
Ingredients
For the Adobo Sour Cream
1/4 cup sour cream
1 tablespoon adobo seasoning
For the Burritos
4 slices apple wood smoked bacon
4 large eggs
1 tablespoon salted butter
salt & pepper to taste
2 hash brown patties, cooked extra crispy
1/2 of an avocado, sliced
3/4 cup grape tomatoes, diced
1 cup shredded cheddar cheese
salsa, restaurant style not chunky
2 large gluten-free tortillas, See Recipe Notes
Directions
To make the adobo sour cream, mix together the sour cream and adobo seasoning in a small bowl until fully combined. Set aside.
In a large skillet over medium heat, fry the bacon slices until chewy and slightly crisp. When the bacon is finished cooking transfer it to paper towels to drain off the excess grease.
Wipe out the skillet, reserving a small amount of bacon grease in the pan for browning up the finished burritos later on.
Crack the four eggs into a small saucepan along with the butter. Slowly cook the eggs over medium low heat, stirring continuously with a spatula until softly scrambled. Remove the finished eggs from the heat, season with salt and pepper and set aside.
Prepare the rest of the burrito ingredients and season the sliced avocado and tomatoes to taste. Divide everything into even amounts for each burrito, including the bacon, scrambled eggs and the shredded cheese.
Assembling the Burritos
NOTE - Depending on the type of gluten-free tortilla you are using you may want to warm the tortillas slightly before assembling and folding the burritos.
Spread half of the adobe sour cream on each tortilla, then add one hash brown for each, followed by the avocado and the tomatoes.
Next, layer on the scrambled eggs and bacon slices. Lastly, add on the cheddar cheese and spoon your desired amount of salsa over the top. Gently fold up your burritos and place them seam side down on a plate.
Heat the same skillet you used for the bacon with the reserved bacon grease over medium-high heat. Once hot, carefully place each burrito seam side down into the skillet. Press the burritos down gently in the pan with a spatula to seal the seams.
Fry the burritos until golden brown and crispy on the bottom, about 3 minutes. Carefully flip each burrito and fry the opposite side for another 2-3 minutes until evenly browned. Serve warm!
Notes
I recommend using Siete Foods Grain-Free Burrito Sized Tortillas or Maria & Ricardo’s Quinoa Flour Tortillas for this recipe.
