Wet Breakfast Burritos

“Indulge in a hearty breakfast with these flavorful Wet Breakfast Burritos. Packed with crispy roasted potatoes, savory breakfast sausage, sautéed bell peppers, onions, and a blend of cheeses, all wrapped in soft tortillas and smothered in a homemade green chile sauce. Baked to perfection, these burritos are a comforting and satisfying start to any morning, combining Tex-Mex flavors with a comforting oven-baked twist.”

Wet Breakfast Burritos


For Green Chile Sauce

1 tablespoon butter

3/4 cups finely chopped onion

2 tablespoons flour

1 1/2 cups chicken broth*

8 ounces green chiles of your desired heat

1 large garlic clove, pressed

1/2 teaspoon oregano

1/2 teaspoon cumin

For Burritos

8 large tortillas

1 lb breakfast sausage

4 medium potatoes, diced into wedges

2 tablespoons olive oil

2 cups shredded cheddar and jack cheeses

1 bell pepper, diced

1 large onion, diced


For Green Chile Sauce

Step 1:

Heat the butter in a saucepan over medium-high heat until butter is melted and starts to sizzle.

Add the onion and saute until the onion becomes fragrant and transparent.

Step 2:

Sprinkle in the flour and stir until the onion is evenly coated.

Pour in the chicken broth, stirring continuously until the sauce begins to bubble.

Step 3:

Reduce the heat to medium-low, add the garlic, green chiles, oregano and cumin.

Give it a stir and let the sauce simmer until it thickens.

Reduce the heat to low to keep warm until burrito assembly.

Occasionally give it a stir to make sure it doesn’t start to stick to the bottom of the saucepan.

For Burritos:

Step 1:

Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold all your burritos.

Toss diced potatoes in half olive oil and season with salt and pepper.

Roast until crispy and browned, about 25 minutes, stirring occasionally.

Step 2:

Heat a large skillet over medium heat.

Add the breakfast sausage and cook until browned, breaking it up into crumbles with a spatula.

Once cooked, remove the sausage from the skillet and set it aside.

Step 3:

In the same skillet, add half of the olive oil, and add bell pepper, and onion.

Cook until the potatoes are browned and the vegetables are softened, about 10-15 minutes.

Step 4:

Once the vegetables are done, return the cooked sausage to the skillet and mix well to combine.

Remove potatoes from oven when crispy.

Step 5:

Lay out a jumbo tortilla and place about 1/4 cup each of potatoes and sausage, onions, and pepper mixture in the center.

Sprinkle a generous amount of the shredded cheese over the top.

Roll the burrito by folding in the sides and then rolling it up from the bottom.

Place the burrito seam-side down in the prepared baking dish.

Repeat with the remaining tortillas and filling.

Pour the green chile sauce evenly over the top of the burritos in the baking dish.

Sprinkle the remaining cheese over the top.

Step 6:

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the burritos are heated through.

Step 7:

Allow the burritos to cool for a few minutes before serving.

Enjoy your baked wet breakfast burritos!


Green Chile Sauce: The homemade green chile sauce adds depth and flavor to the burritos. It’s thickened with a roux made from butter, onion, flour, and chicken broth, infused with garlic, green chiles, oregano, and cumin. Adjust the heat level of the green chiles based on your preference.

Preparation Efficiency: Prepare the green chile sauce first and keep it warm while you assemble the burritos. This ensures the flavors meld together nicely by the time they are baked.

Potatoes: Roasting the diced potatoes in olive oil until crispy adds texture and flavor to the burritos. Stir occasionally to ensure even browning and crispiness.

Breakfast Sausage: Browning the sausage separately and mixing it back with the sautéed bell peppers and onions ensures even distribution of flavors throughout the filling.

Assembly: Lay out tortillas and evenly distribute the potato-sausage mixture and cheese. Rolling them tightly ensures they hold together during baking.

Baking: Place the burritos seam-side down in a baking dish and cover generously with the green chile sauce and cheese. Baking them until the cheese is melted and bubbly ensures all ingredients are heated through.

Resting: Allowing the burritos to cool slightly after baking helps them set and makes them easier to handle and serve.

Customization: Feel free to customize the filling with additional vegetables or adjust the seasoning according to your taste preferences.

Storage: These burritos can be refrigerated and reheated for quick breakfasts or lunches throughout the week. They also freeze well for longer storage.

Serving: Serve these delicious burritos with a side of salsa, sour cream, or guacamole for added flavor and freshness.

Nutrition Information:

Calories: 450calories | Protein: 18 grams | Carbohydrates: 30 grams | Dietary Fiber: 3 grams | Sugars: 2 grams | Fat: 25 grams | Saturated Fat: 10 grams | Cholesterol: 45 milligrams | Sodium: 800 milligrams

Frequently Asked Questions:

Can I use a different sauce if I don’t have green chile sauce?

Yes, you can substitute the green chile sauce with your preferred sauce, such as red enchilada sauce, salsa, or even a homemade sauce.

Choose one that suits your taste and dietary preferences.

Can I make these burritos ahead of time and freeze them?

Yes, you can assemble the burritos, wrap them in foil or plastic wrap, and freeze them for later use.

To reheat, bake them in a preheated oven until heated through or microwave them individually.

What are some optional toppings or garnishes for these burritos?

Popular toppings and garnishes for breakfast burritos include sour cream, chopped cilantro, diced tomatoes, sliced avocado, and sliced jalapeños.

You can customize your burritos with your favorite toppings.

Can I use a different type of meat instead of breakfast sausage?

Absolutely, you can substitute the breakfast sausage with other meats like bacon, chorizo, or diced ham, depending on your preferences.

Just cook them thoroughly before adding them to the burritos.

Are there any vegetarian options for this recipe?

Yes, you can make a vegetarian version of these burritos by omitting the sausage and using plant-based sausage crumbles or simply loading them with sautéed vegetables and extra cheese for flavor.

Can I use flour tortillas instead of large tortillas?

Yes, you can use flour tortillas instead of large tortillas.

Flour tortillas work well for making burritos and are often a suitable alternative.

Can I make these burritos spicy?

Yes, you can add some heat by incorporating ingredients like diced jalapeños, red pepper flakes, or hot sauce when sautéing the vegetables.

You can also choose a spicier green chile sauce for extra heat.

What can I serve with these breakfast burritos?

These burritos are hearty on their own, but you can serve them with sides like fresh salsa, guacamole, or a simple side salad to complete the meal.

Can I refrigerate leftovers and reheat them later?

Yes, you can refrigerate any leftover burritos in an airtight container.

To reheat, you can use a microwave for a quick meal or bake them in the oven at a lower temperature to prevent overcooking.

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