ULTIMATE BREAKFAST BURRITO
INGREDIENTS
2 Flour Tortillas – Extra large flour tortillas work best. You can find extra large flour tortillas at the store or you can make your own! It’s super simple and extremely cost effective, especially in large batches. *These flour tortillas are freeze friendly.*
4-6 Strips of Bacon – Thick cut or extra thick cut is preferred for this recipe because it provides more texture and a pop of flavor without getting lost in the other ingredients.
3-4 Tbsp Bacon Grease – Save your bacon grease in advance. This way you’re not relying only on the bacon you’re cooking up to provide extra flavor to your other ingredients.
2 Medium Russet Potatoes – These potatoes should be about a 1/2 pound each. If you are using smaller or larger russet potatoes, make sure to only dice up about 1 pound in total.
Butter – Use the butter sparingly, this is to grease your pan and add a hit of additional flavor to your eggs.
3 Eggs – Generally, large eggs are used but medium eggs work just as well.
1-2 Jalapeños (or 1/4 Bell Pepper) – If using jalapeños, use larger jalapeños to ensure diced peppers get into each bite. If using bell pepper, about 1/4 of the bell pepper will be just right.
1 Roma Tomato – Use a firm roma tomato in this recipe for the same reason as the bacon – it provides more texture and a pop of flavor without getting lost in the other ingredients.
Splash Milk – Any percent of dairy milk works well in the scrambled eggs.
Salt & Pepper – Simple table salt and black pepper work wonders for this recipe.
1/4 Cup Shredded Cheese – Sharp cheddar is great for this recipe, but you can also use queso de oaxaca (quesillo) or pepper jack.
1/2 Avocado – Make sure to use a ripe avocado for the best flavor and texture.
HOW TO MAKE THE ULTIMATE BREAKFAST BURRITO
1. Wash and dry the potatoes, peppers, and tomato.
2. Warm up the first skillet on medium-low heat. Once warm, place the strips of bacon in the pan without crowding the pan, Cook on medium-low heat for about 8-12 minutes.
3. While the bacon is cooking, use a cutting board to shred the cheese, slice the avocado, and dice the potatoes, peppers, and tomato. Set aside until needed.
4. Once the bacon is cooked, transfer the strips to a paper towel lined plate.
5. Using the same pan, add about 3-4 tablespoons of bacon grease or cooking oil and allow to warm.
6. Once the grease is warm, add the diced potatoes and cover with a lid. Cook on medium-low heat for about 12 minutes. Then flip the potatoes, cover with a lid, and cook for another 12 minutes.
** Do no remove the lid before 12 minutes – It will release the steam, and your potatoes won’t be as crispy. If the potatoes aren’t quite golden yet, cover with a lid and allow to cook for another 2-3 minutes.
7. Once the potatoes have been flipped, prepare your eggs. Warm up the second skillet on medium-low heat. In a bowl, beat the eggs and milk until a blended consistency has been achieved. Then add the tomatoes and pepper to the bowl.
8. Once the second skillet is warm, add a thin slice of butter to the pan and allow it to melt completely around the surface of the skillet. Once melted, add the egg mixture to the pan. Season the eggs with salt and pepper to your liking. Use a fork to stir the eggs, creating clusters of cooked egg. Continue to stir the eggs regularly, creating these clusters, until the are completely cooked.
9. Your potatoes should be ready by this point – Turn off the burner that has been cooking the potatoes, and keep the second burner on. you’ll use this pan to warm up the tortillas and toast the burritos. Transfer both the potatoes and eggs to the paper towel lined plate that your bacon is resting on.
10. Place 2 tortillas on the warmed skillet and flip about every 30 seconds. Once the tortillas are warmed on all sides, transfer the tortillas to the cutting board.
11. Let’s stuff and wrap the burritos! Add half the ingredients to each burrito. Start with the potatoes, eggs, cheese, avocado, and top off with bacon. To wrap the burrito, fold the two short sides of the tortilla. Then grab the side of the tortilla closest to you, fold this side over the stuffing and roll until closed. Make sure to tuck in any hanging ends. Repeat for the second burrito. 1
12. Using the skillet that is still warm, place the burritos with their exposed ends face down. Toast on medium-low heat for about 1 minute. Flip the burritos and toast for another minute.
Serve and enjoy!
MAKE IT A MEAL
CAN I FREEZE THE ULTIMATE BREAKFAST BURRITO?
Yes, Ultimate Breakfast Burritos are freezer friendly! Once prepared, wrap the burritos individually in parchment paper lined foil. Wrapped this way, these burrito are be stored for about 2 months. When it’s time to reheat, just remove the parchment paper lined foil and reheat in the microwave for a few minutes or in the over at 350 degrees about about 20 minutes. Be sure to flip the burrito at the half way mark when reheating.
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Ultimate Breakfast Burrito
Ingredients
Equipment
Method
- Wash and dry the potatoes, peppers, and tomato.
- Warm up the first skillet on medium-low heat. Once warm, place the strips of bacon in the pan without crowding the pan. Cook on medium-low heat for about 8-12 minutes.
- While the bacon is cooking, use a cutting board to shred the cheese, slice avocado, and dice the potatoes, peppers, and tomato. Set aside until needed.
- Once the bacon is cooked, transfer the strips to a paper towel lined plate.
- Using the same pan, add about 3-4 tablespoons of bacon grease or cooking oil and allow to warm.
- Once the grease is warm, add the diced potatoes and cover with a lid. Cook on medium-low heat for about 12 minutes. Then flip the potatoes, cover with a lid, and cook for another 12 minutes. Do not remove the lid before 12 minutes - it will release the steam, and your potatoes won't be as crispy. If the potatoes aren't quite golden yet, cover with a lid and allow to cook for another 2-3 minutes.
- Once the potatoes have been flipped, prepare your eggs. Warm up the second skillet on medium-low heat. In a bowl, beat the eggs and milk until a blended consistency has been achieved. Then add the tomatoes and peppers to the bowl.
- Once the second skillet is warm, add a thin slice of butter to the pan and allow it to melt completely around the surface of the skillet. Once melted, add the egg mixture to the pan. Season the eggs with salt and pepper to your liking. Use a fork to stir the eggs, creating clusters of cooked egg. Continue to stir the eggs regularly, creating these clusters, until they are completely cooked.
- Your potatoes should be ready by this point - Turn off the burner that was cooking the potatoes, and keep the second burner on. You'll use this pan to warm up the tortillas and toast the burritos. Transfer both the potatoes and eggs to the paper towel lined plate that your bacon is resting on.
- Place 2 tortillas on the warmed skillet and flip about every 30 seconds. Once the tortillas are warmed on all sides, transfer the tortillas to the cutting board.
- Let's stuff and wrap the burritos! Add half the ingredients to each burrito. Start with the potatoes, eggs, cheese, avocado, and top off with bacon. To wrap the burrito, fold in the two short sides of the tortilla. Then grab the side of the tortilla closest to you, fold this side over the stuffing and roll until closed. Make sure to tuck in any hanging ends. Repeat for the second burrito.
- Using the skillet that is still warm, place the burritos with their exposed ends face down. Toast on medium-low heat for about 1 minute. Flip the burritos and toast for another minute. Serve and enjoy!
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