Bacon, Egg, Cheese & Potato Breakfast Burritos
Servings: 6
A hearty, freezer-friendly breakfast that\'s ready when you are. Crispy roasted potatoes, fluffy scrambled eggs, smoky bacon, and melty cheddar are wrapped in a warm flour tortilla for an easy grab-and-go morning meal.
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Ingredients
- 1 pound Russet Potatoes diced into ½-inch pieces
- 1 tablespoon Olive Oil
- 1 teaspoon Kosher Salt divided
- ½ teaspoon Black Pepper divided
- 8 large Eggs
- 2 tablespoons Milk Optional, for softer eggs
- 1 tablespoon Butter
- 10 slices Bacon crisped and chopped
- 2 cups Sharp Cheddar Cheese shredded
- 6 medium 10-inch Flour Tortillas
Optional Toppings
- Salsa
- Hot Sauce
- Avocado Slices
- Chopped Green Onions
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced russet potatoes with the olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper.
- Spread onto a parchment-lined baking sheet in an even layer. Roast for 25–30 minutes, stirring halfway through, until golden brown, crisp around the edges, and tender.
- While the potatoes roast, cook the bacon, if needed, and shred the cheddar cheese.
- Whisk together the eggs, milk (if using), the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper.
- Melt the butter in a large nonstick skillet over medium-low heat. Pour in the eggs and gently stir until just set and still slightly glossy, about 4-5 minutes. Remove from the heat, the eggs will continue cooking slightly from the residual heat.
- Warm the flour tortillas for 15–20 seconds in the microwave or briefly in a dry skillet. This makes them easier to roll without tearing.
Divide the following evenly among the tortillas:
- Roasted Russet Potatoes
- Scrambled Eggs
- Chopped Bacon
- Shredded Cheddar Cheese
- Fold in the sides of each tortilla, then roll tightly into a burrito. Serve immediately or place the burritos seam-side down in a dry skillet over medium heat for 1–2 minutes per side, until lightly golden.