Wet Breakfast Burritos

Wet Breakfast Burritos are a hearty, indulgent twist on the classic morning favorite—smothered, baked, and bursting with flavor.

Stuffed with crispy potatoes, savory breakfast sausage, tender vegetables, and melted cheese, then drenched in a warm, spiced green chile sauce, these burritos turn breakfast into a full, satisfying experience.

Comforting, bold, and unapologetically filling, they’re perfect for slow weekends, brunch gatherings, or anytime you want breakfast to feel extra special.

Why People Will Love Wet Breakfast Burritos:

Bold, smothered comfort food – These burritos are generously covered in a warm green chile sauce, delivering rich, saucy comfort in every bite.

Hearty and deeply satisfying – Crispy potatoes, savory breakfast sausage, vegetables, and melted cheese create a filling, stick-to-your-ribs breakfast that keeps you full for hours.

Layered flavor throughout – From the spiced green chile sauce to the seasoned sausage and roasted potatoes, every component brings depth and balance.

Perfect blend of textures – Soft tortillas, crispy potatoes, tender vegetables, and gooey cheese come together for a crave-worthy contrast.

Baked, not just assembled – Baking allows the flavors to meld, the cheese to bubble, and the sauce to soak into the burritos for maximum flavor.

Customizable heat level – Easily adjusted by choosing mild or spicy green chiles, making it adaptable for all spice preferences.

Great for brunch or make-ahead meals – Ideal for feeding a crowd, family breakfasts, or prepping ahead and reheating.

Restaurant-style indulgence at home – These burritos feel like a diner or Southwest café favorite, made right in your own kitchen.

Key Ingredients:

Green chiles – The soul of the dish, green chiles bring warmth, depth, and a signature Southwest flavor that defines the rich, smothered sauce.

Breakfast sausage – Savory and well-seasoned, sausage adds bold, hearty flavor and protein that anchors the burritos and balances the sauce.

Potatoes – Roasted until golden and crisp on the outside, potatoes provide satisfying texture and absorb the flavors of the sausage and green chile sauce beautifully.

Flour tortillas – Soft, sturdy tortillas hold everything together, soaking up the sauce while maintaining structure once baked.

Cheddar and Jack cheeses – This blend melts smoothly, adding creamy richness and a mild sharpness that ties all the fillings together.

Onion and bell pepper – These vegetables add sweetness, aroma, and freshness, preventing the burritos from feeling overly heavy.

Garlic, cumin, and oregano – Classic aromatics and spices that deepen the green chile sauce, giving it warmth, complexity, and balance.

Chicken broth – Forms the savory base of the sauce, carrying flavor while keeping it smooth and spoonable rather than thick and heavy.

Expert Tips:

Build flavor in layers – Season each component (potatoes, sausage, vegetables, and sauce) lightly as you go. This creates depth and prevents the final dish from tasting flat.

Roast the potatoes until truly crispy – Well-browned potatoes hold up better once smothered in sauce and keep the burritos from becoming mushy.

Use sturdy, large tortillas – Choose burrito-size tortillas with good structure so they can absorb sauce without tearing during baking.

Cook the flour briefly in the sauce – When making the green chile sauce, allow the flour to cook for a minute before adding broth to remove any raw flour taste.

Whisk the sauce constantly at first – Continuous stirring while adding broth prevents lumps and ensures a smooth, velvety green chile sauce.

Let the sauce simmer, not boil hard – Gentle heat allows the sauce to thicken evenly and keeps the flavors clean and balanced.

Cool fillings slightly before assembling – Warm (not hot) fillings prevent tortillas from becoming soggy or tearing during rolling.

Don’t overfill the burritos – Overstuffing makes them difficult to roll and can cause them to burst while baking.

Bake uncovered for the best texture – This allows excess moisture to evaporate and helps the cheese melt evenly without steaming the burritos.

Rest before serving – Let the baked burritos sit for 5–10 minutes so the sauce sets slightly and servings hold together cleanly.

Wet Breakfast Burritos

Ingredients:

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

Instructions:

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.

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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!

Important Notes When Making Wet Breakfast Burritos:

Sauce consistency matters – The green chile sauce should be spoonable, not overly thick. If it’s too thick, it won’t soak into the burritos; if too thin, the tortillas may become soggy. Adjust with small splashes of broth as needed.

Tortilla quality is crucial – Use large, sturdy flour tortillas designed for burritos. Thin or dry tortillas are more likely to tear once filled and smothered.

Potatoes need strong browning – Well-roasted potatoes maintain texture after baking. Under-roasted potatoes will soften too much once covered in sauce.

Heat level depends on your chiles – Green chiles vary widely in spice. Taste your chiles before adding and adjust quantity to suit your preferred heat level.

Cheese timing affects texture – Cheese inside the burrito melts into the filling, while cheese on top creates a bubbly, golden finish. Both play different roles and are equally important.

Moisture balance is key – Because this is a “wet” burrito, controlling moisture in the fillings (especially vegetables) prevents the final dish from becoming watery.

Best assembled warm, not hot – Slightly cooled fillings are easier to work with and prevent tortillas from steaming or tearing during assembly.

Resting improves structure – Allowing the burritos to rest after baking helps the sauce settle and makes serving cleaner and more cohesive.

Ideal for make-ahead meals – Burritos can be assembled and refrigerated before baking. Add sauce and cheese just before baking for best results.

Hearty by design – This dish is intentionally rich and filling; lighter sides like fresh fruit or a simple salad help balance the meal.

How to Enjoy Wet Breakfast Burritos After Cooking

Let the burritos rest before serving
Allow the baked burritos to rest for 5–10 minutes after coming out of the oven. This helps the green chile sauce settle, thickens the layers slightly, and makes the burritos easier to serve without falling apart.

Serve hot for the best experience
These burritos are meant to be enjoyed warm, when the cheese is fully melted, the sauce is silky, and the tortillas have absorbed just enough flavor without becoming soggy.

Use a knife and fork
Wet burritos are best eaten plated rather than handheld. Cutting into them allows you to enjoy all the layers—potatoes, sausage, vegetables, cheese, and sauce—in every bite.

Add fresh toppings for contrast
Balance the richness with toppings like chopped cilantro, diced green onions, sliced avocado, or a dollop of sour cream for freshness and creaminess.

Adjust heat at the table
Serve with hot sauce, extra green chiles, or chili flakes on the side so everyone can customize the spice level to their liking.

Pair with light sides
Fresh fruit, a simple green salad, or citrus wedges help brighten the meal and keep it from feeling too heavy.

Perfect for brunch gatherings
These burritos shine when served family-style at brunch. Place the baking dish on the table and let everyone serve themselves.

Reheat gently for leftovers
Reheat leftovers covered in the oven at 325°F (165°C) or in the microwave at reduced power. Add a spoonful of broth or sauce if needed to restore moisture.

Enjoy leftovers creatively
Chop reheated burritos and serve them with scrambled eggs, tuck them into a breakfast bowl, or pair with refried beans for a new meal.

Savor the comfort factor
Wet breakfast burritos are meant to be indulgent, cozy, and satisfying—best enjoyed slowly, with good company and a relaxed morning.

Nutrition Information:

Values are approximate and based on 1 burrito, assuming the recipe makes 8 burritos.

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.