Breakfast Burritos
Start your morning with these hearty Breakfast Burritos featuring soft scrambled eggs, crispy bacon, roasted potatoes, melty cheese, and fresh avocado. Perfect for a quick, protein-packed breakfast or brunch.
COOK TIME: 15 minutes
PREP TIME: 10 minutes
SERVINGS: 4
INGREDIENTS
4 pieces uncooked bacon
4 large eggs
1 tablespoon butter or olive oil
Kosher salt and freshly cracked black pepper, to taste
1 cup grated cheese
4 large flour tortillas
1 cup roasted potatoes
1 cup chipotle salsa
1 avocado, sliced
Sour cream, to taste
4 tablespoons fresh cilantro, chopped (optional)
INSTRUCTIONS
Preheat a large cast-iron skillet over medium heat. Add the bacon and cook until crispy, about 6–8 minutes. Remove from the skillet, drain on paper towels, and chop into bite-sized pieces.
In a medium bowl, crack the eggs and whisk until smooth. Heat the butter or olive oil in a skillet over medium-high heat. Add the eggs and gently scramble until just set, seasoning with salt and pepper. Sprinkle the grated cheese over the eggs and allow it to melt.
Warm the flour tortillas slightly to make them pliable, either in a skillet or microwave.
Lay the tortillas flat on a clean surface. Divide the scrambled eggs evenly among them. Top each with chopped bacon, roasted potatoes, chipotle salsa, avocado slices, and optional chopped cilantro.
Fold in the sides of each tortilla and roll tightly to form burritos. Place seam-side down on a preheated skillet or griddle for 1–2 minutes to seal and lightly crisp.
Serve immediately with a dollop of sour cream.
Notes
Slightly warming tortillas makes them easier to roll without tearing.
Cheese can be melted into the eggs or added on top immediately after cooking to soften.
Use a modest amount of roasted potatoes so each bite has a little, but the burrito isn’t overly bulky.
Storage & Food Safety
Store leftover burritos wrapped in foil or airtight containers in the refrigerator for up to 2 days. Reheat thoroughly to 165°F before consuming.
Ingredient Substitutions
Swap bacon for sausage or turkey bacon for a leaner option.
Use Greek yogurt instead of sour cream for a lighter topping.
Any shredded cheese that melts well, like cheddar or Monterey Jack, can be used.
Disclaimer
Eggs should be cooked to at least 160°F to ensure food safety. Follow USDA guidelines for handling and storing cooked eggs, bacon, and other perishable ingredients.