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Mouth-watering, ain

Smoked and Loaded Breakfast Burritos

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Breakfast

Ingredients
  

For the Assembled Burritos

  • 1 lb Pioneer Meat Memphis Style BBQ bacon
  • 1 lb breakfast pork sausage
  • 1 cup shredded Colby-Jack cheese
  • 1 medium tomato diced
  • 6 large-sized flour tortillas

For the Cilantro and Smoked Jalapeño cream sauce

  • 1/2 cup sour cream
  • 3 TBSP heavy cream
  • 2 large jalapeños
  • 2 limes juiced
  • 1 cup cilantro
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp granulated garlic
  • 1/2 tsp chili powder

For the Spicy Hash Browns

  • 2 TBSP olive oil
  • 2 medium Yukon Gold potatoes finely diced
  • 1 small sweet onion finely diced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • Hot sauce to taste

For the Scrambled Eggs

  • 1 TBSP butter
  • 3 large eggs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions
 

  • Preheat the smoker to 250°F.
  • Place jalapeños on the upper rack and turn occasionally until charred on the outside. Remove, cut open, and discard the seeds.
  • Place bacon strips and sausage patties in the smoker. Smoke for at least 1 hour at 250°F, flipping at the halfway point. Smoke until the bacon is crispy.
  • Preheat a skillet over medium-high heat. Add olive oil and wait for it to shimmer and smoke slightly.
  • Mix potatoes, onion, smoked paprika, salt, and pepper together in a large bowl. Place hash brown mixture in the skillet.
  • Cook until the first side is crispy and golden brown, about 6 minutes. Flip and repeat for the other side. Remove hash browns from the skillet.
  • Reduce skillet heat to medium and add butter. Beat eggs together and pour into skillet, stirring constantly, until eggs are almost fully cooked, about 2-3 minutes. Season with salt and pepper.
  • Place the smoked jalapeños, cilantro, sour cream, heavy cream, lime juice, salt, pepper, chili powder, and garlic in a blender and process until smooth.
  • Layer cheese, hash browns, eggs, tomato, sausage, and bacon onto the edge of a tortilla and roll it up to form a burrito. Wrap each burrito in a sheet of aluminum foil.
  • Place the foil-wrapped burritos in the smoker until heated throughout, about 15-20 minutes.
  • Top the burritos with the Cilantro and Smoked Jalapeño cream sauce and serve.
Keyword bacon, burrito, sausage