Delicious Bacon Egg and Cheese Breakfast Burritos (Print version)
Crisp bacon, soft scrambled eggs, cheddar, and golden hash browns wrapped in warm toasted tortillas.
# Ingredients:
For the burritos
01 -
8 slices bacon
02 -
2 cups (280 g) frozen shredded hash browns, thawed and squeezed dry
03 -
1 tablespoon neutral oil
04 -
1/2 teaspoon kosher salt, divided
05 -
1/4 teaspoon black pepper
06 -
8 large eggs
07 -
2 tablespoons (28 g) unsalted butter
08 -
1 1/2 cups (170 g) shredded cheddar cheese
09 -
4 large 10-inch flour tortillas
10 -
2 green onions, thinly sliced
For serving
11 -
1/2 cup (120 g) salsa, served on the side
12 -
Hot sauce, optional
13 -
Sour cream or sliced avocado, optional
# Instructions:
01 -
Cook the bacon in a large skillet over medium heat until crisp, 8-10 minutes. Transfer to paper towels, then chop into bite-size pieces.
02 -
Wipe out the skillet if needed. Add the oil and hash browns, then cook over medium-high heat until browned and crisp in spots, 6-8 minutes. Season with 1/4 teaspoon salt and the black pepper.
03 -
Whisk the eggs with the remaining 1/4 teaspoon salt. Melt the butter in a nonstick skillet over medium-low heat, add the eggs, and stir gently until soft curds form, 3-4 minutes.
04 -
Warm the tortillas in a dry skillet or microwave until flexible. Keep them covered with a clean towel while you assemble.
05 -
Divide the hash browns, eggs, bacon, cheddar, and green onions among the tortillas. Fold in the sides and roll each tortilla tightly into a burrito.
06 -
Place the burritos seam-side down in a dry skillet over medium heat. Toast for 1-2 minutes per side until golden and sealed. Serve with salsa, hot sauce, sour cream, or avocado.
# Good to know:
01 -
Makes 4 large breakfast burritos.
02 -
For freezer burritos, cool the filling before wrapping.
03 -
Reheat gently, then crisp in a skillet for the best texture.