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Crispy Bacon Egg and Cheese Burrito with Potatoes

A delightful breakfast burrito filled with crispy bacon, fluffy scrambled eggs, melty cheese, and golden potatoes wrapped in a warm tortilla.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 burritos
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs
  • 4 strips bacon Cook until crispy
  • 1 cup shredded cheese (cheddar or your choice)
  • 2 medium-sized potatoes, diced Cook until golden brown
  • 4 large flour tortillas
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Optional Toppings
  • salsa
  • avocado sliced
  • hot sauce

Method
 

Cooking
  1. In a skillet over medium heat, cook the bacon strips until crispy, about 6-8 minutes. Keep the bacon fat in the pan to add flavor to the potatoes.
  2. Add olive oil and diced potatoes to the skillet. Season with salt and pepper, cooking for 10-12 minutes until golden brown and tender, stirring occasionally.
  3. In a bowl, whisk the eggs with a pinch of salt and pepper.
  4. Push the cooked potatoes aside in the skillet, pour in the eggs, and scramble until fully cooked, about 3-4 minutes.
  5. Crumble the crispy bacon into the eggs, then add the shredded cheese, stirring until just melted.
  6. Heat the tortillas in a pan or microwave until pliable, about 30 seconds in the microwave.
  7. Lay a scoop of the filling in the center of each tortilla, fold in the sides, and roll tightly to form a burrito.
  8. Toast the assembled burritos in the skillet for 2-3 minutes on each side until golden brown.

Notes

Serve warm with optional toppings like salsa, sliced avocado, or hot sauce. For storage, wrap leftovers in foil or plastic wrap and refrigerate for up to 3 days, or freeze for longer storage. Reheat in the microwave or skillet.