A delicious and hearty Crispy Bacon Egg and Cheese Burrito with Potatoes, perfect for breakfast or brunch.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Breakfast
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 large russet potatoes, peeled and diced into small cubes
8 slices of bacon
6 large eggs
1 cup shredded cheddar cheese
1 tablespoon milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 large flour tortillas
1 tablespoon olive oil
Fresh cilantro or green onions for garnish (optional)
Instructions
In a large skillet, cook the diced potatoes in olive oil over medium heat. Season with salt, black pepper, garlic powder, and onion powder. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and crispy. Remove from the skillet and set aside.
In the same skillet, cook the bacon until crispy. Remove the bacon and place it on paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.
In a bowl, whisk together the eggs and milk. Pour the egg mixture into the skillet and scramble over medium heat until fully cooked. Stir in the crumbled bacon and half of the shredded cheddar cheese until melted.
To assemble the burritos, lay a tortilla flat and add a portion of the crispy potatoes, followed by the bacon and egg mixture. Top with the remaining cheddar cheese.
Fold in the sides of the tortilla and roll it up tightly from the bottom to the top. Repeat with the remaining tortillas.
In the same skillet, place the burritos seam-side down and cook for 2-3 minutes on each side until golden brown and crispy.
Serve warm, garnished with fresh cilantro or green onions if desired.
Notes
For a spicy kick, add diced jalapeños or hot sauce to the egg mixture.
Substitute the bacon with turkey bacon or sausage for a different flavor profile.