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Bacon Egg and Cheese Burrito with Potatoes

A close-up, cross-section view of a Bacon Egg and Cheese Burrito with Potatoes, revealing scrambled eggs, crispy bacon, and diced potatoes inside a toasted tortilla.
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A recipe for a hearty breakfast burrito featuring scrambled eggs, crispy bacon, melted cheese, and diced, seasoned potatoes wrapped in a warm tortilla.

Ingredients

Scale
  • 4 large flour tortillas
  • 8 slices bacon, cooked and crumbled
  • 6 large eggs
  • 1/2 cup milk or cream
  • 1 cup cooked diced potatoes (see notes for preparation)
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 tablespoon butter or oil
  • Salt and black pepper to taste

Instructions

  1. Prepare the potatoes: If starting with raw potatoes, dice them small, toss with salt and pepper, and cook in a skillet with a little oil over medium heat until tender and slightly browned. Set aside.
  2. Cook the bacon: Cook the bacon until crisp. Remove from the pan, crumble, and set aside, reserving about 1 tablespoon of bacon grease in the pan (or use butter/oil).
  3. Scramble the eggs: Whisk the eggs with milk, salt, and pepper. Pour into the skillet over medium heat. Cook, stirring gently, until the eggs are set but still slightly moist.
  4. Combine filling: Gently fold the cooked potatoes, crumbled bacon, and shredded cheese into the scrambled eggs until the cheese begins to melt. Remove from heat.
  5. Warm the tortillas: Heat the tortillas one at a time in a dry skillet or microwave until soft and pliable.
  6. Assemble the burritos: Place a portion of the filling mixture across the center of each warm tortilla, leaving space on the sides.
  7. Roll the burritos: Fold the two opposite sides of the tortilla inward over the filling. Then, fold the bottom edge up tightly over the filling and roll the burrito away from you until completely sealed.
  8. Serve immediately or wrap tightly in foil to keep warm or freeze for later.

Notes

  • For the potatoes, you can use leftover baked or roasted potatoes, diced small, or cook raw potatoes until they resemble hash browns.
  • To keep the burrito intact, warm the tortillas well and roll them tightly, tucking the sides in before the final roll.
  • For a spicier version, add 1/4 cup of diced green chilies or a dash of hot sauce to the egg mixture.
  • If making ahead, wrap tightly in foil and freeze. Reheat in the oven at 350 degrees F for 20-25 minutes, or microwave for 2-3 minutes.

Nutrition

Find it online: https://tastytipster.com/bacon-egg-and-cheese-burrito-with-potatoes/