Bacon, Egg and Cheese Breakfast Burritos
A hearty breakfast burrito filled with crispy bacon, soft scrambled eggs, golden hash browns and melted cheese. The filled tortillas are rolled tightly and toasted in a frying pan until crisp and golden on the outside.
A hearty breakfast burrito filled with crispy bacon, soft scrambled eggs, golden hash browns and melted cheese. The filled tortillas are rolled tightly and toasted in a frying pan until crisp and golden on the outside.
Ingredients
18 ingredients- 6 large flour tortillas, one per serving
- 3 tablespoons (42 g) unsalted butter
- 8 large eggs
- 6–8 slices thick-cut bacon
- Grated cheddar cheese, as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- PICO DE GALLO
- 1 large red tomato, diced
- 1 jalapeño, diced
- 1/2 sweet onion, finely diced
- 1 handful fresh coriander, chopped
- 1 lime, zest and juice
- Olive oil, to taste
- Kosher salt and black pepper, to taste
- OPTIONAL HASH BROWNS
- 2 large russet potatoes, peeled and grated
- Unsalted butter or neutral oil, as needed for frying
Equipment
- Foil-lined baking tray
- Non-stick frying pan
- Mixing bowls
- Whisk
- Box grater
- Clean kitchen towel or potato ricer
- Knife and chopping board
Substitutions
BaconCooked sausage, turkey bacon or vegetarian bacon
Cook the substitute fully before adding it to the burrito.
Hash brownsCrispy diced potatoes or potato rostis
Keep the potato pieces fairly small so the burritos remain easy to roll.
CheddarMonterey Jack, mozzarella or another melting cheese
Use a cheese that melts easily during toasting.
Flour tortillasWholemeal or high-protein tortillas
Warm them before rolling if they feel stiff.
Whole eggsEgg whites
Use enough egg white to provide a similar volume of filling.
Method
14 steps- Line a baking tray with foil. Arrange the bacon on the tray and place it in a completely cold oven.
- Set the oven to 230°C (450°F) and bake the bacon for 20–25 minutes, until crisp. Drain and chop if desired.
- For the pico de gallo, combine the tomato, jalapeño, onion, coriander, lime zest and juice, a small amount of olive oil, salt and pepper.
- For the optional hash browns, grate the potatoes and rinse them under cold water.
- Squeeze as much moisture as possible from the grated potatoes.
- Heat butter or oil in a frying pan over medium heat. Add the potatoes and cook for 3–4 minutes on each side, until crisp and golden.
- Melt 42 g butter in a non-stick frying pan over medium heat.
- Whisk the eggs thoroughly, add them to the pan and immediately begin stirring.
- Cook while stirring until the eggs are set but remain soft. Season with salt and pepper.
- Warm the tortillas until flexible.
- Fill each tortilla with scrambled egg, bacon, grated cheddar, pico de gallo and optional hash browns.
- Fold in the sides and roll each tortilla tightly.
- Place the burritos seam-side down in a non-stick pan over medium heat.
- Griddle for 1–2 minutes on each side, until golden and sealed. Serve immediately.
Helpful tips
- Begin cooking the bacon in a cold oven, as directed by the creator.
- Remove as much water as possible from the grated potatoes so they become crisp.
- Cook the eggs only until set so they remain tender inside the burritos.
- Do not overfill the tortillas or they will be difficult to close.
- Griddle seam-side down first to help each burrito remain sealed.
Storage
Cool the cooked fillings promptly. Reheat refrigerated or thawed burritos until piping hot throughout. Fresh pico de gallo is best stored separately.
Additional tips
- Contains egg, milk and wheat. Handle jalapeño carefully and wash your hands after cutting it. The creator does not specify tortilla size, cheddar quantity or olive-oil quantity, so reliable per-serving nutrition cannot be calculated from the published recipe.
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