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If you love a hearty, spicy kick to start the day, look no further than my wet baked breakfast burritos – it is the perfect easy breakfast, I even love to make big batches and freeze for easy breakfast prep that you can customize to your family’s tastes.
The burritos are then smothered, or made “wet,” with additional green chili sauce and cheese before being baked until golden and bubbly. This creates a mouth-watering blend of textures, from the soft tortilla to the crisp hash browns, all enveloped in rich, spicy sauce and cheese. It’s a comforting, indulgent meal that’s perfect for a lazy weekend morning or a festive brunch.
Baked Smothered Breakfast Burritos
Baked wet breakfast burritos offer an enticing combination of flavors and textures that make breakfast not just the most important meal of the day, but perhaps the most delicious too. This dish presents a fusion of classic breakfast ingredients rolled into a tortilla, smothered with a green chili sauce and cheese, and then baked to perfection. It’s a meal that’s sure to awaken the taste buds and provide a hearty start to the day.
The filling of these burritos is made up of robust, savory sausage, crispy, golden hash browns, and creamy, melty cheese. The sausage provides a hearty protein element, delivering a satisfying bite and a wealth of flavor. The hash browns contribute a comforting potato component, their crispy texture complementing the softness of the tortilla and creating a delightful contrast. The cheese, melting perfectly within the warm confines of the burrito, adds a layer of rich creaminess that binds the ingredients together.
The burritos are then smothered, or made “wet,” by pouring over a tangy, spicy green chili sauce. This sauce infuses the burritos with a depth of flavor, the chilies imparting a level of heat that can be tailored to personal preference. The final touch is an additional layer of cheese, sprinkled over the top before the burritos are baked. This creates a mouth-watering golden crust, adding both texture and an extra dimension of cheesy goodness.
After baking, the burritos emerge from the oven with their flavors melded together, the tortilla absorbing some of the green chili sauce to become delightfully soft and flavorful, while the cheese on top forms a slightly crispy, golden layer. The result is a rich, comforting dish that’s packed with contrasting textures and bold, spicy, and savory flavors.
How to Make Wet Breakfast Burritos
To make this recipe, you will need the following ingredients:
- Tortillas: These are the foundation of your burritos. They hold all the ingredients together and, when baked with the green chile sauce, become wonderfully soft and flavorful.
- Green Chile Sauce: This is what makes the burritos “wet.” It’s poured over the assembled burritos before baking, providing a tangy and spicy flavor that infuses into the tortillas and filling. It adds a nice heat to the dish and also helps to keep the burritos moist during baking.
- Breakfast Sausage: This is a key source of protein in the dish. It adds a savory, hearty flavor that complements the other ingredients. The fat rendered from the sausage also adds richness to the overall dish.
- Potatoes: Diced and roasted in olive oil, these provide a comforting, starchy component to the burrito. Their crispy texture adds a nice contrast to the softer elements of the dish.
- Olive Oil: Used to roast the potatoes, it adds a subtle fruitiness and helps to crisp the potatoes. It’s also healthier than many other cooking oils.
- Shredded Cheddar and Jack Cheeses: These add a creamy, gooey element to the filling, and when sprinkled on top, they melt in the oven to form a deliciously golden, bubbly crust. The cheddar provides a strong, tangy flavor while the jack cheese offers a milder, buttery taste.
- Bell Pepper: This adds a slight crunch and a sweet, slightly tangy flavor that contrasts nicely with the richness of the sausage and cheese. It also adds a pop of color to the filling.
- Onion: This adds a depth of flavor to the burrito filling. It caramelizes slightly during cooking, adding a hint of sweetness that balances the heat from the green chile sauce.
Once you’ve gathered your ingredients, we will use the following process:
- Prep. 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.
- Brown meat and vegetables. 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. 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. Once the vegetables are done, return the cooked sausage to the skillet and mix well to combine. Remove potatoes from oven when crispy.
- Assemble burritos. 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.
- Bake. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the burritos are heated through. Allow the burritos to cool for a few minutes before serving.
- Serve. Enjoy your baked wet breakfast burritos!
Tips and Tricks For Perfect Wet Breakfast Burritos
Choice of Ingredients: Use fresh, quality ingredients. The better your ingredients, the better your final result will be. Fresh vegetables, quality cheese, and good green chili sauce can make a world of difference.
Preparing the Tortillas: Warm your tortillas slightly before you fill and roll them. This makes them more pliable and less likely to rip or tear. You can do this in a dry skillet over medium heat for about 15 seconds per side or in the microwave for about 20 seconds wrapped in a damp paper towel.
Filling Quantity: Don’t overfill your burritos. It might be tempting to load them up, but if you add too much filling, it will be difficult to roll the burritos properly and they might burst during baking.
Rolling Technique: When rolling your burritos, tuck in the sides first and then roll from the bottom. Make sure the filling is evenly distributed, and roll as tightly as possible without tearing the tortilla. Place them seam-side down in the baking dish to help them hold their shape.
Layering the Sauce and Cheese: Be generous with the sauce and cheese. These are the components that will create the “wet” part of your burritos. The sauce should be spread evenly over the top to ensure every bite is flavorful, and don’t skimp on the cheese.
Baking Time: Don’t overbake your burritos. You want the cheese to be melted and slightly browned, and the burritos to be heated through, but you don’t want the tortillas to become overly crispy or hard.
Make Ahead: If you’re planning for a brunch or you’d like to save time in the morning, you can assemble the burritos the night before, cover the baking dish and store it in the refrigerator. In the morning, just add the sauce and cheese and bake.
FAQs
“Wet” in a wet burrito refers to a burrito that’s covered in a sauce and then typically baked. The sauce is often a red or green enchilada sauce, green chile sauce, or a similar type of flavorful sauce.
Yes, you can prepare the burritos the night before, refrigerate them, and then add the sauce and cheese right before baking in the morning. Just make sure to cover them well to prevent the tortillas from drying out.
You can freeze the burritos after they are assembled but before adding the sauce and cheese. Once you’re ready to serve them, you can thaw them overnight in the refrigerator, add the sauce and cheese, and then bake.
You can substitute the sausage with another protein like bacon, ham, or even a vegetarian option like tofu or black beans. You could also simply leave it out and add more vegetables or cheese.
We love making a big batch of Easy Green Chile Sauce – Colorado-style. It is delicious over just about any Tex-Mex food you can think of!
You could use red enchilada sauce, salsa, or even a cheese sauce if you prefer. The goal is to add flavor and moisture to the burritos before they’re baked.
Start by placing your filling in the center of your tortilla. Then fold in the sides of the tortilla over the filling. Begin rolling the burrito from the edge closest to you, tucking the sides in as you roll. Try to roll it tightly so the filling is well-encased.
Yes, you can make this recipe gluten-free by using gluten-free tortillas. Also, ensure that your sausage, green chile sauce, and shredded cheese are gluten-free. Always check the labels to ensure your ingredients don’t contain any hidden sources of gluten.
What to Serve With Wet Breakfast Burritos
Fresh Fruit or Fruit Salad: The natural sweetness and acidity in fruits can balance the richness of the breakfast burrito.
Breakfast Potatoes: If you want to add more heft to your meal, you could make a separate side of breakfast potatoes or Cheesy Veggie Home Fries. Consider roasted or pan-fried for a crispy side dish.
Avocado Slices or Guacamole: The creamy, mild flavor of avocado can complement the spicy and savory taste of the burritos. We love a Green Chile Guacamole.
Scrambled or Fried Eggs: Adding additional eggs can make the meal even heartier and more protein-packed.
Yogurt and Granola: For a contrast in temperature and texture, consider serving cold yogurt with crunchy granola as a side.
Mixed Greens or Garden Salad: Light and fresh, a simple salad can balance the richness of the burritos. Jalapeño Popper Corn Salad is another great side!
Sour Cream, Salsa, and Cilantro: These are traditional burrito accompaniments that can be served on the side for those who want to add a bit more flavor or heat.
Refreshing Beverages: A refreshing beverage like a mimosa, bloody Mary, fresh juice, or iced coffee like Greek Frappé Iced Coffee would round out the meal nicely.
Wet Baked Breakfast Burritos
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Wet Breakfast Burritos
Equipment
Ingredients
- 8 large tortillas
- 2 cups green chile sauce
- 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
- 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.
- 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.
- 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.
- Once the vegetables are done, return the cooked sausage to the skillet and mix well to combine.
- Remove potatoes from oven when crispy.
- 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.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the burritos are heated through.
- Allow the burritos to cool for a few minutes before serving. Enjoy your baked wet breakfast burritos!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
