Description
This is the breakfast burrito that ends all breakfast burritos. We’re talking fluffy scrambled eggs, crispy bacon that shatters when you bite it, melted cheese that stretches for days, and perfectly seasoned breakfast potatoes all wrapped up in a warm flour tortilla like a hug from your favorite diner. It’s the kind of breakfast that makes you actually excited to wake up, the ultimate grab-and-go meal that doesn’t suck, and honestly? It’s so good it’ll make you question why you ever bothered with sad desk breakfasts or overpriced coffee shop wraps. This is morning fuel that actually tastes like heaven and keeps you full until lunch.
Ingredients
For the Bacon:
- 8 slices thick-cut bacon (don’t cheap out here)
- Paper towels for draining
For the Potatoes:
- 2 large russet potatoes, diced small (about 1/2 inch)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
For the Eggs:
- 8 large eggs
- 1/4 cup whole milk or heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- 1/4 cup chives, chopped (optional but fancy)
For Assembly:
- 6 large flour tortillas (burrito size)
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/2 cup sour cream
- 1/4 cup salsa or hot sauce
- 2 green onions, sliced
For the Ultimate Experience:
- Extra hot sauce
- Avocado slices
- More cheese (obviously)
- Hash browns instead of potatoes if you’re feeling lazy
Instructions
Preheat your oven to 400°F.
Line a baking sheet with foil and place a wire rack on top (this is the secret to perfect bacon).
Arrange bacon on the rack in a single layer.
Bake for 15-20 minutes until crispy and gorgeous. No flipping needed!
Transfer to paper towels and let cool. Once cool, crumble or chop into bite-sized pieces.
While bacon cooks, toss diced potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
Spread on a baking sheet in a single layer.
Roast at 400°F for 25-30 minutes, flipping halfway through, until golden and crispy.
Crack eggs into a bowl and whisk with milk, salt, and pepper until well combined.
Heat butter in a large non-stick skillet over medium-low heat.
Pour in eggs and let them sit for 30 seconds before stirring.
Gently stir and push eggs around the pan, letting them set between stirs.
Keep going until eggs are just set but still creamy (about 3-4 minutes).
Remove from heat and stir in chives if using.
Warm tortillas in the microwave for 30 seconds or in a dry skillet.
Lay tortilla flat and add about 1/3 cup scrambled eggs down the center.
Top with about 1/4 cup roasted potatoes.
Add crumbled bacon (be generous, life’s too short).
Sprinkle with both cheeses.
Add a dollop of sour cream and a spoonful of salsa.
Sprinkle with green onions.
Fold the bottom edge up over the filling.
Fold in both sides, then roll tightly from bottom to top.
Wrap in foil if eating later or serving immediately.
For extra deliciousness, heat a skillet over medium heat.
Place burrito seam-side down and cook for 2-3 minutes until golden.
Flip and cook another 2-3 minutes. Now it’s crispy AND melty.
Notes
Serve with extra salsa, hot sauce, and maybe some hash browns on the side.
A strong cup of coffee and you’re living your best breakfast life.
Cut in half to show off that gorgeous cross-section and make people jealous.
Perfect for brunches, camping trips, or “I need breakfast at 2 PM” moments.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~620 kcal
- Fat: ~35g
- Carbohydrates: ~45g
- Protein: ~28g