Name: Breakfast Burritos
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 whole large flour tortillas; 8 large eggs; 2 medium russet potatoes; 1 small yellow onion; 1 cup sharp cheddar cheese; 8 slice bacon; 1 bunch fresh cilantro; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp olive oil

← Recipes · Comfort Food · Breakfast Burritos

625 cal28g protein52g carbs32g fat890mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch25 min activeShortcut18 min active

Everyday 25nothing beyond the everyday cabinet

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Breakfast Burritos

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Comfort Food25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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large flour tortillas4 whole

eggs8 large

russet potatoesdiced2 medium

yellow oniondiced1 small

sharp cheddar cheeseshredded1 cup

bacon8 slices

fresh cilantrochopped1 bunch

salt0.5 tsp

black pepper0.25 tsp

olive oil2 tbsp

Cook it to

Egg dishes160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove to paper towels, chop into bite-sized pieces.

2In the same skillet with bacon fat, add diced potatoes and onion. Cook over medium-high heat, stirring occasionally, until potatoes are golden and tender, about 12 minutes. Season with salt and pepper.

3While potatoes cook, whisk together eggs in a large bowl with salt and pepper.

4Push potatoes and onion to the sides of the skillet, add a splash of olive oil to the center, and pour in eggs. Scramble gently, folding them together with the potatoes and onion until eggs are just set, about 4 minutes.

5Stir in chopped bacon and half the cheese until combined.

6Warm tortillas in a dry skillet for 10 seconds per side, or wrap in a damp towel.

7Lay out one tortilla. Add about 1 cup of filling to the center, top with remaining cheese and cilantro. Fold the bottom third up, fold in the sides, and roll tightly away from you.

8Serve immediately or wrap in foil and refrigerate up to 3 days, or freeze up to 2 months.