Bacon, Egg, Cheese & Potato Breakfast Burritos
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.
Ingredients
- 1 Pound Alsum russet potatoes, diced into 1/2-inch pieces
- 1 Tablespoon Olive oil
- 1 Teaspoon Kosher salt
- 1/2 Teaspoon Black pepper
- 8 Large eggs
- 1 Tablespoon Butter
- 10 Slices of bacon, crisped and chopped
- 2 Cups Sharp cheddar cheese, shredded
- 6 Flour tortillas
Instructions
- Preheat the oven to 425°F.
- 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 fillings evenly among the tortillas.
- 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.
Nutrition
Calories: 630kcalCarbohydrates: 51gProtein: 30gFat: 33gCholesterol: 304mgSodium: 1190mgPotassium: 620mgFiber: 2gSugar: 3gVitamin C: 4.31mg