Bacon Breakfast Burritos
A recipe for Bacon Breakfast Burritos! These easy burritos are a perfect start to the day with crisp bacon, diced potatoes, scrambled eggs, salsa, and sour cream.
Servings 4 Burritos
Ingredients
- 4 bacon slices
- 2 large russet potatoes diced into 1/2 inch (1.25 centimeter) cubes
- 1 small onion peeled and chopped
- 2 tablespoons (20 grams) taco seasonings
- 1/4 cup (60 milliliters) water
- 8 large eggs
- salt and pepper to taste
- 4 burrito or large flour tortilla wraps
- 6 ounces (170 grams) Colby Jack cheese shredded
- 1/2 cup (120 milliliters) salsa plus more for serving
- 1/2 cup (120 milliliters) sour cream plus more for serving
Instructions
- Place a large skillet over medium heat. Add the bacon and cook until crisp on each side. Remove to a towel lined plate.
- Drain all but 2 tablespoons (30 milliliters) of the bacon grease, add the potatoes and onions to the pan, and cook, stirring often, until the potatoes are golden brown on each side.
- Decrease the heat to medium low. Gently fold in the taco seasonings and pour in the water. Simmer until the water has evaporated and the potatoes have softened.
- In a large bowl, beat together the eggs with a pinch of salt and black pepper until blended and smooth.
- Push the potatoes and onions to the side of the pan. If the pan is dry, add a little more bacon grease or oil. Add the beaten eggs to the empty space and allow to set slightly around the edges before folding into the potatoes and onions until evenly mixed and scrambled. Remove from heat. Adjust seasonings to taste.
- Place 1 wrap on a work surface.
- Arrange 1/4 of the potato egg mixture in the middle of the wrap slightly off center towards you. Break a slice of bacon in half and place the pieces on top of the potatoes and eggs. Top with a handful of cheese, a spoonful or two of salsa, and sour cream. Be careful not to overfill.
- Fold the left and right sides of the wrap 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.
- Serve warm with additional salsa and sour cream on the side.