Move over egg cups! Get outta here overnight oats! Breakfast burritos are here and are begging to be your new go to breakfast. Fluffy eggs and potatoes, gooey cheese, crisp bacon all wrapped up in a toasty tortilla. Absolutely perfect for busy mornings when you need to take your food on the go.
Breakfast burritos are a great way to use up whatever you have in your fridge. The possibilities are endless- sweet potatoes, bell pepper, black beans, chicken, spinach, ham, mushrooms….
I like to make a big batch for the freezer so I have breakfast burritos ready whenever. The following recipe is my dad’s classic breakfast burrito recipe but feel free to use whatever fillings you like!
Ingredients:
Eggs
Bacon
Cheese (shredded Cheddar)
Bell pepper (diced)
Onion (diced)
Potato
Toppings: hot sauce, salsa, guacamole
Method:
Time to prep and cook all your filling ingredients!
Take your potato and prick it all over with a fork. Now wrap it in a very damp paper towel and put it in the microwave. Nuke it on high for 5 minutes, then flip it over and heat for another 5 minutes.
While that’s cooking, get your bacon going. For this recipe, I prefer using the pan vs the oven since I want some of the bacon grease to cook the veggies. While the bacon is cooking, dice your onion and bell pepper.
Once your bacon is crisp to your liking, set aside, drain some of the grease, but leave a good coating in the pan. Slide your veggies carefully into the hot oil, season with salt and pepper and chili flakes if you like some heat, and cook over medium-low heat.
As the veggies are cooking, carefully crumble and dice your potato. It will be steaming hot so use caution! When your veggies are about done, add the potato to the pan and mix all together. Obviously, add some cooking fat if needed.
Get your eggs ready to scramble by whisking them in a bowl with a little salt and pepper. When your veggies are done, transfer them to a bowl, add a little butter to the pan and scramble your eggs. Transfer the eggs to a bowl.
Crumble your bacon and set that aside. Get an assembly line set up with the bacon, eggs, veggie-potato mix, and shredded cheese. You should space out a little space for the burrito wrapping. Have aluminum foil at the ready.
Now I find a heated tortilla to be much more foldable and flexible than a straight from the package tortilla. I heat them up in the pan over a very low heat, one by one. While one tortilla is heating, I will be making a burrito with the previous tortilla. To make the burrito, simply place a tortilla on a sheet of aluminum foil. Add your ingredients to the middle of the tortilla. To fold, simply take one side and pull it over the filling as if you were folding it in half. But the side you are folding should tuck over the filing as you pull it a little back towards you. Roll it over and fold in the sides of the tortilla. Keep rolling until it’s a perfect little bundle. Wrap tightly in the foil and repeat!
From here, if you want to eat one now, just heat in the oven for about 15 minutes at 350. But I strongly recommend letting them chill out in the freezer/fridge for a day. They taste amazing with a little bit of time and also the burrito tends to hold its shape effortlessly this way. I usually just put a few in the fridge to eat over the next few days and the rest go into the freezer. To reheat from frozen, just pop them straight in the oven (or toaster oven) for about an hour at 325. I like to unwrap them for the last 5 minutes so the tortilla gets a bit toasty. If you don’t have that much time or you’re not that patient in the mornings, simply take it out and let it defrost a bit in the fridge overnight. Then in the morning pop it in the oven at 325 for about 20 minutes. Enjoy with hot sauce and salsa!
Remember, I really am only guessing and estimating these times and temperatures. You aren’t baking so it doesn’t need to be exact, you have some leeway here.
Here are some other breakfast burrito combos to try!
The Classic with Sausage- everything in the above recipe, but with crumbled sausage instead of bacon. Top with hot sauce.
Cali-Mex Burrito- eggs, cotija cheese (queso fresco), fresh pico de gallo (diced tomato, onion, cilantro), jalapeño, crumbled chorizo sausage, potato, black beans. Serve with fresh guac and more pico de gallo salsa
Veggie- eggs, shredded mozzarella, zucchini, sweet potato, black bean, bell pepper, tomato, mushrooms, cilantro.
The Italian- eggs (season with a little oregano), fresh mozzarella (torn into bits), pesto, crumbled Italian sausage, tomato, little bits of salami or equivalent.
Steak and Eggs- eggs, steak, green bell pepper, onion, potato, shredded mozzarella, top it off with Trader Joe’s Green Dragon Hot Sauce.