American · Breakfast · Easy
Breakfast Burrito
Fluffy scrambled eggs, crispy potatoes, bacon, and cheese wrapped in a warm tortilla with salsa. Breakfast you can eat with one hand.
The whole recipe in 60 seconds
Breakfast Burrito, in 5 ideas
- Low and slow scrambled eggs stay creamy. High heat makes them rubbery.
- Warm tortillas are pliable. Cold tortillas crack when you roll them.
- Do not overfill or the burrito will not close. Less is more.
- Crispy hash browns add texture that soft eggs need.
- Wrap in foil for 5 minutes to let everything meld together.
What you need
Ingredients
- 8 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 2 tbsp butter
- 2 cups frozen hash browns
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar
- 4 large flour tortillas
- 1 cup salsa
- 1 avocado, sliced (optional)
How to make it
Directions
- Cook the hash browns in a skillet until crisp and golden, about 10 minutes. Set aside.
- Whisk the eggs with milk, salt, and pepper. Scramble in butter over medium low heat until just set.
- Warm the tortillas in a dry skillet or microwave.
- Divide the eggs, hash browns, bacon, and cheddar among the tortillas.
- Add salsa and avocado if using.
- Fold in the sides and roll up tightly. Serve seam side down.
Assemble a batch, wrap each in foil, and freeze. Microwave 2 minutes for an instant breakfast that beats any drive thru.