Bacon Breakfast Burrito!
Bacon, homestyle potatoes, cheesy eggs, and restaurant style salsa make up this delectable breakfast burrito!
Servings: 4 servings
Ingredients
- 4 burrito sized tortillas
- 6-8 med/large Yukon gold potatoes, peeled and cut into bite sizes
- 6 strips of bacon hickory smoked is my favorite
- 6 large eggs
- 1/2 cup cheddar cheese or Mexican blend I love Tillamook brand
- 1 cup fresh restaurant style salsa You can make fresh or buy from the grocery store near the deli.
- salt, pepper, and paprika
- 1 tbsp. butter
- 1 tbsp. olive oil
- Verde hot sauce
Instructions
- To start, lets get the bacon going. I like to air fry or bake mine. This makes it easy to get the potatoes going at the same time.
- To air fry: cut the bacon in half, lay the strips down without touching each other. Air fry on 360° for 12 minutes. Let cool then crumble. To bake: Preheat the oven to 400° lay the strips out on a baking sheet covered in parchment or aluminum foil. (For extra crispy lay the bacon on a wire rack) bake for 15 minutes. Let cool, drain on paper towels and then crumble.
- While the bacon is cooking start the potatoes. In a large skillet over medium heat, add the oil. When the oil is hot in goes the potatoes. Season with salt and pepper. Cook and stir occasionally until they are nice and golden. About 10-15 minutes.
- For the eggs, melt the butter in a small pan (or reuse the potato pan) add the eggs and cook until they start forming what looks like scrambled eggs. Season with salt, pepper, and add the cheese. Continue cooking/mixing until desired doneness. Finish with some paprika sprinkle on top.
- Heat 4 burrito tortillas in the oven for 2 minutes or so while it is still hot.
- Now lets assemble!
- I like to start with the potatoes, then goes the eggs, bacon, salsa, and finish with hot sauce.
- Fold both ends/sides in and wrap up tightly. You can cut in half now or pop back in the oven for a couple minutes to get the tortilla crispy.
- ENJOY!