Loaded Breakfast Burrito
Wake up to this hearty breakfast burrito packed with scrambled eggs, crispy bacon, seasoned potatoes, cheese, and fresh salsa wrapped in a warm flour tortilla. Perfect for busy mornings or weekend brunch, this portable meal delivers satisfying flavor in every bite.
Equipment
Ingredients
For the Potatoes
- 2 cup russet potatoes diced small
- 2 tbsp vegetable oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- salt and black pepper to taste
For the Filling
- 8 piece bacon strips
- 8 piece large eggs
- 2 tbsp milk
- 1 cup shredded cheddar cheese
- 4 piece large flour tortillas 10-12 inch
Toppings
- 1/2 cup pico de gallo or salsa
- 1/2 cup sour cream
- 1 piece avocado sliced
- 2 tbsp fresh cilantro chopped
- hot sauce optional
Instructions
- Heat vegetable oil in large skillet over medium-high heat. Add diced potatoes in single layer. Season with paprika, garlic powder, salt, and pepper. Cook for 15-20 minutes, stirring occasionally, until golden brown and crispy. Transfer to plate and keep warm.
- In same skillet, cook bacon strips until crispy, about 6-8 minutes. Transfer to paper towel-lined plate. Once cooled, crumble or chop into pieces. Drain most of bacon grease, leaving about 1 tablespoon in pan.
- In a bowl, whisk together eggs and milk. Season with salt and pepper. Pour into skillet with reserved bacon grease over medium-low heat. Cook, stirring gently with spatula, until eggs are just set but still creamy, about 3-4 minutes. Don't overcook.
- Warm flour tortillas in microwave for 20 seconds or in dry skillet for 10 seconds per side until pliable.
- Assemble burritos: Lay tortilla flat. In center, layer scrambled eggs, crispy potatoes, crumbled bacon, and shredded cheddar cheese. Top with pico de gallo, sour cream, avocado slices, and cilantro. Add hot sauce if desired.
- Fold burrito: Fold in sides first, then roll from bottom up tightly, tucking in filling as you go. For crispy exterior, place seam-side down in hot skillet for 1-2 minutes per side until golden. Slice in half diagonally and serve immediately.
Notes
Make ahead: Prep potatoes and cook bacon night before. Store in refrigerator. Reheat before assembling. For meal prep, assemble burritos, wrap in foil, and freeze for up to 2 months. Reheat in oven at 350°F for 25-30 minutes. Add fresh toppings after reheating. Customize with chorizo, sausage, bell peppers, onions, black beans, or jalapeños. Use hash browns instead of diced potatoes for quicker prep.
ALLERGEN INFORMATION: Contains dairy (cheese, milk, sour cream), eggs, and gluten (flour tortilla). Can be made dairy-free using dairy-free cheese and milk alternatives. Use corn tortillas for gluten-free version. Contains pork (bacon). Always check ingredient labels if you have food allergies.
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