Classic Breakfast Burrito
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.
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.