Stuffed with a few classic breakfast foods like bacon, eggs and home fries, and few classic burrito ingredients like cheddar cheese and avocado, these breakfast burritos are the perfect weekend breakfast.
Anybody who’s an avid reader of my blog will know that I post a lot of breakfast recipes; probably more than any other category of recipe. That’s because I work full time, and usually when I get home, the last thing I want to do is cook an elaborate recipe. But the weekends are a different story, and there’s nothing I love more than a slow Sunday morning when I get to spend a ton of time and energy making an elaborate breakfast meal. In fact, I’ve realized that most of my recipes are either quick lunches dinners or elaborate breakfasts, and I’ve thought about that as the title for my cookbook. But anyway, this week I’m bringing you another one of those elaborate breakfast recipes, this one for a classic breakfast burrito.
On the rare weekend that I don’t feel like making breakfast, we usually order from one of our favorite bagel spots in Queens. And it’s actually not our favorite place for bagels (there are many other better bagels in our neighborhood), but it is out favorite spot for breakfast sandwiches and my go-to order, the breakfast burrito. The one I always get comes loaded with eggs, bacon, roasted potatoes, cheddar cheese and avocado. And those are the exact flavors and ingredients that I’m going for in this classic breakfast burrito recipe.
ELABORATE, BUT NOT DIFFICULT
I know I say that I love to make an elaborate breakfast, but that doesn’t mean that the recipes have to be hard to make. If you’ve ever made a full breakfast before – with bacon, eggs, and home fries – then you’ll see that this breakfast burrito recipe is pretty much exactly that, only wrapped up in a tortilla. I actually have a couple of great tips for making a quick breakfast plate in my breakfast calzones recipe, and all of those tips apply here. You should definitely read that post if you want more details, but I’ll give you the general run-down here.
Use pancetta or another quick-cooking cured meat, or cook your bacon in the oven, if you want to save time on frying bacon. Microwave the potatoes for your home fries before frying them, so they’ll cook more quickly. And cook your eggs in the hot home fry pan; they’ll literally cook in seconds.
THE VERSATILE BREAKFAST BURRITO
I’m calling this recipe the “classic” breakfast burrito because it has all the food that I would expect in my breakfast burrito. But that doesn’t mean that you have to follow this recipe exactly. In fact, I put my own little spin on what would otherwise be pretty standard scrambled eggs by throwing in some Calabrian chilis (if you know me, you know this is one of my favorite ingredients, especially for breakfast recipes) to emulate the hot sauce that you would normally serve with a burrito.
But feel free to substitute ingredients as you see fit in this recipe. You could try throwing in a few other favorite omelet ingredients, like spinach or tomatoes. If you’re a vegetarian, leave out the bacon. Or try a different bacon recipe like my smoky maple turkey bacon. Try using hash browns instead of home fries, either a homemade version or the store-bough frozen ones. Or instead of slicing the avocado like I did, you could even make a guacamole recipe and use that instead. The breakfast burrito is such a wonderful recipe because the possibilities are literally endless. But if you want to try a real classic, I most definitely recommend the recipe below.
Classic Breakfast Burrito
Ingredients
- 3 eggs
- 1 avocado
- 1-2 large russet or Yukon gold potatos
- 2 oz shredded cheddar cheese
- 6 slices cooked bacon, or another cured meat of our choice
- 2 or 3 large flour tortillas (depending on the size of the tortilla)
- 1 tbsp calabrian chilis
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp adobo seasoning (or your favorite seasoning blend)
- 1 tbsp butter
- olive oil
- salt and pepper
Instructions
- Use a fork or knife to pierce a few holes in your potato. Microwave until slightly softened but still firm, 3 or 4 minutes. Allow to cool completely, then slice into 1/2 inch cubes.
- Heat a skillet over medium heat with a good drizzle of olive oil. Add in cubed potatoes and season with smoked paprika, chili powder, adobo seasoning and salt to taste. Fry until golden brown and completely soft, stirring infrequently to get a really good crust, 10-15 minutes. Remove from the pan and set aside.
- While the potatoes are frying, cook your bacon, either by baking it or frying it.
- In a small bowl, whisk together eggs, Calabrian chilis, and cheddar cheese. Use the same pan you used for the potatoes to cook the eggs. Add 1 tbsp of butter to the pan over medium heat and scramble the eggs, stirring constantly until the eggs are set. Remove from the pan and set aside.
- Use the same pan to heat your tortillas, turning until softened and slightly browned, 1-2 minutes per side. While the tortillas are heating, slice your avocado into thin slices and season with salt.
- Roll your burritos. Layer the bacon, potatoes, scrambled eggs and avocado inside the tortilla. Tuck in the edges and roll into a burrito. Slice in half and serve.
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