A recipe for Breakfast Burritos
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Burritos
- 4 bacon slices
- 2 russet potatoes baked until tender and chopped
- 1/2 white onion thinly sliced
- 3 tablespoons taco seasonings
- 2 tablespoons water
- 4 eggs
- 4 egg whites
- 4 burrito wraps
- 1 cup shredded cheese cheddar or colby jack
- 1 large tomato or 1/2 cup salsa
- 1 cup sour cream
Place a large skillet over medium heat. Add the bacon and cook until crisp on each side. Remove to a towel lined plate.
Remove all but 2 tablespoons of the bacon drippings from the pan. Place back over medium heat. Add the potatoes and onions and cook, stirring often, until softened and golden brown. Gently mix in the taco seasonings and water.
In a large bowl, beat together the 4 eggs and 4 egg whites.
Once the water has been absorbed in the pan, push the potatoes and onions to the side of the pan. Add the beaten eggs to the empty space and allow to cook slightly before scrambling gently. Fold into the potatoes and onions. Remove from heat.
Place 1 wrap on a work surface. Arrange 1/4 of the potatoes and eggs in the middle of the wrap slightly off center towards you. Break a slice of bacon in half and place on top of the mixture. Top with cheese, tomato/salsa, and sour cream. Be careful not to overfill.
Fold each of the shorter sides over the filling. Starting with the end closest to you, roll up the burrito to enclose the filling. Place seam-side down. Repeat with remaining wraps and filling.
Place the now empty skillet back over medium heat. Add the burritos in batches, seam side down. Cook until the bottom is golden, then flip and repeat to other side.