Breakfast Burritos With Potatoes, Bacon, and Eggs

A breakfast burrito with potatoes, bacon, and eggs.

5 from 3 votes

Breakfast Burritos With Potatoes, Bacon, and Eggs

Savory and satisfying breakfast burritos with potatoes, bacon, eggs, and cheese you can make on the weekend when you’re craving a diner-style brunch at home.

Servings burritos

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

1 to 2 tablespoons vegetable oil
1 small russet potato sliced into thin semicircles, about ⅛ inch thick
4 pieces bacon
4 large eggs
1 tablespoon milk or water
½ cup shredded sharp cheddar cheese
2 12-inch flour tortillas
4 slices American cheese
Frank's Red Hot or other hot sauce
Salt & pepper to taste

US Customary - Metric

Instructions

Heat the vegetable oil in a large saute pan over medium-high to high heat, until shimmering. Add the potatoes and fry until crispy and golden brown, turning over occasionally, about 20 minutes. Season potatoes with salt and pepper to taste and drain on paper towels.
In the meantime, fry the bacon over medium-high heat until crispy. Drain on paper towels and set aside.
Whisk together eggs and milk in a small bowl, then transfer to a lightly greased skillet. Scramble eggs over medium-low heat until cooked through.
Lower the heat and stir in the shredded cheddar until melted.
Next, place each tortilla on a microwave-safe plate. Place 2 slices of American cheese side by side in the center of each tortilla, then microwave the wraps for about 30 seconds each to melt the cheese.
Assemble the wraps. Add the cheesy eggs first, then the potatoes and bacon, and finish with a generous drizzle of hot sauce.
Fold the burritos by first tucking in the two “ends,” then rolling the wrap over itself while holding the ends in place with your pinky fingers to close. Optionally slice in half and serve hot.

Notes

Tortillas: It’s a breakfast burrito, so grab those burrito-size tortillas from the store! These are usually 12 or 14 inch flour tortillas. A slightly smaller tortilla will work too, but you’ll have to adjust the amount of filling you use so you can still roll it up.

Hot sauce: Frank’s Red Hot is our go-to breakfast hot sauce, but you can use your favorite hot sauce here.

Crisping the potatoes: Make sure you don't stir the potatoes too frequently - you want them to sit in the oil long enough to crisp. Also, it's helpful to use a large pan so there's as much surface area as possible for the potatoes to sit in the oil.

Assembling breakfast burritos: Add the filling in a line down the center of the tortilla and make sure to leave at least 1 to 2 inches of space at each end. This will make it easier to fold.

Prep ahead: You can always fry the potatoes and bacon ahead of time, and then simply reheat in a frying pan to crisp them back up before making breakfast burritos. This is a great way to make this recipe quicker for a weekday breakfast!

Serving suggestions: Serve with fresh fruit and juice for a satisfying weekend brunch, make these for a high protein breakfast, or enjoy them as breakfast for dinner!

Author: Nicole Langdon

Calories: 873kcal

Course: Breakfast, Brunch, Main Course

Cuisine: American

Keyword: bacon, brunch, cheese, egg, potatoes

Nutrition