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…
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!
- 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)
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with parchment paper. Place bacon in a single layer on paper.
- 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.
- Place both taters and bacon into heated oven. Set time for 15 minutes.
- After 15 minutes, check and stir taters and check bacon. Continue to check in five minute intervals.
- 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.
- The bacon will take about 20 minutes to crisp. After bacon is done, chop into 1 inch pieces.
- While bacon and taters are cooking, chop tomato and pepper and place in a bowl.
- In a separate skillet – cook eggs as desired. (We chose scrambled!)
- After all burrito innards are finished cooking – line a large flour tortilla with cheese (and crumbled chips if desired). Microwave for 30 seconds.
- 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 sauté them for 10-15 minutes until soft.