Breakfast Burritos

For how much I say I don’t like Mexican food… I seem to post a lot of Mexican recipes? Maybe I’ve just been lying to myself, and I actually love Mexican food…

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Anyway, digressions aside… this is the ultimate morning-after-being-overserved breakfast. We made it originally when Tim was in town, constructing a mini-burrito bar in the apartment for everyone to serve themselves from. We combined all of our favorite breakfast foods/burrito fillings and made them into a delicious breakfast burrito! Yum. Charlie and his brother took it one step further, and actually crushed tortilla chips as a first layer to the burrito. So creative!

Breakfast Burritos

  • Servings: 4
  • Difficulty: easy
  • Print
Ingredients:

  • 4 large flour tortillas
  • 8 eggs
  • 1 bell pepper
  • 1 roma tomato
  • 1/2 cup black beans
  • 2 russet potatoes
  • 1 lb protein (we chose bacon – of course)
  • 1 cup Mexican cheese
  • 1 cup guacamole
  • extra virgin olive oil
  • salt and pepper
  • dried rosemary (or preferred potato seasoning)

Directions:

  1. Preheat oven to 400 degrees.
  2. Line a rimmed baking sheet with parchment paper. Place bacon in a single layer on paper.
  3. Add 1-2 tbsp of olive oil into a cast iron skillet. Cut potatoes into 1-1 1/2 inch cubes. Add potatoes to skillet and season with salt, pepper, and rosemary.
  4. Place both taters and bacon into heated oven. Set time for 15 minutes.
  5. After 15 minutes, check and stir taters and check bacon. Continue to check in five minute intervals.
  6. The taters should take about 30 minutes until they’re soft and just starting to crisp. After they soft in the oven, place on stovetop and crisp on medium-high.
  7. The bacon will take about 20 minutes to crisp. After bacon is done, chop into 1 inch pieces.
  8. While bacon and taters are cooking, chop tomato and pepper and place in a bowl.
  9. In a separate skillet – cook eggs as desired. (We chose scrambled!)
  10. After all burrito innards are finished cooking – line a large flour tortilla with cheese (and crumbled chips if desired). Microwave for 30 seconds.
  11. Fill warmed and cheesy burrito as desired. Roll up, and top with guacamole!

*Chef Note: I did make a little “sauce” out of the beans/tomatoes/peppers… but I preferred the fresh ingredients better. If you would like to make the sauce, just mix a portion of the fresh veggies and beans and sautĂ© them for 10-15 minutes until soft.

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