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I've always loved the idea of a breakfast burrito, but I've never been crazy about the execution. It always seemed like we were rolling up a bunch of random breakfast ingredients in a tortilla. Plus, it always bothered me that just a little of the top and bottom got browned, I mean, what about the sides? Here I'm going to show you a technique that takes care of both of those issues and will work no matter what ingredients you decide to use.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
2
Yield:
2 burritos
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.

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  • Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.

  • To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.

  • Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.

  • Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

Chef's Note:

I tossed my diced avocado with lime juice and salt before adding it to the burrito.

Nutrition Facts

1033 calories; protein 45.7g; carbohydrates 82g; fat 59.6g; cholesterol 457.5mg; sodium 1440.8mg. Full Nutrition
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Reviews

Rating: 5 stars
04/10/2021
IF you'd put the cheese as the last layer before the tortilla, the cheese will bind with the tortilla, not only make flipping it easier, the eggs will be softer and creamier, as well. Read More
(1)
Rating: 5 stars
04/12/2021
I have tried this method many times and it works beautifully. The tortilla is truly crispy and you can personalize it to your taste. Rather than flip it I used a large spatula. Much safer. Read More
Rating: 5 stars
04/20/2021
Would definitely make this again. Very versatile, easy, delicious and beautiful. I had leftover baked potato so I chopped that up browned it, then added mushrooms, onion and a little chopped broccoli. I even forgot the cheese but didn't miss it. I was out of bacon, too, but it still turned out so good. Topped w/Asian hot sauce, sour cream and cilantro. The toastiness of the tortilla is a big improvement, as is the egg mixture being bound together. Will definitely make this for guests and family. Read More
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