Breakfast Burritos
A fool-proof method to make your favorite restaurant-style breakfast burritos from home.
Servings: 4 people
Ingredients
- 4 pieces uncooked bacon
- 4 large eggs
- 1 tablespoon butter or olive oil
- Kosher salt and pepper to taste
- 1 cup grated cheese
- 4 flour tortillas large or extra large
- 1 cup roasted potatoes
- 1 cup chipotle salsa
- 1 avocado sliced
- sour cream
- 4 tablespoons cilantro chopped (optional)
Instructions
- Cook the bacon in a large cast iron skillet until done. Remove and set aside.
- Crack the eggs into a bowl and whisk together. Put the butter or olive oil in a skillet and heat over medium high heat. Soft scramble the eggs and season with salt and pepper. Add the cheese on top and let melt.
- To assemble, lay the 4 tortillas on a clean flat surface. Divide the cooked eggs equally on each tortilla, followed by the chopped bacon, roasted potatoes, salsa, avocado and chopped cilantro.
- Fold and roll the burrito, griddle on the flat top and serve immediately.
Notes
- First - you need a pliable tortilla (Slightly warm your flour tortillas before rolling to make them more pliable) Either a large or an extra large flour tortilla is my preference. I love the regular large ones because the burrito doesn't get too big. Then all your ingredients can really shine.
- Second - either melt the cheese straight into the eggs or put it on the eggs right when they come off the skillet so the cheese softens and melts a bit!
- Third - lets talk potatoes. You don't need TONS. They just make the Breakfast Burritos bulky. Just a sprinkling of potatoes so you get a little bit in each bite.
Nutrition
Calories: 527kcal | Carbohydrates: 34g | Protein: 20g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 214mg | Sodium: 1069mg | Potassium: 799mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1030IU | Vitamin C: 17mg | Calcium: 301mg | Iron: 3mg