Description
These hearty Classic Breakfast Burritos are loaded with fluffy scrambled eggs, crispy bacon, melty cheese, and golden potatoes, all wrapped in a warm tortilla. Perfect for busy mornings or make-ahead meal prep.
Ingredients
Eggs:
- 6 large eggs
Milk Mixture:
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bacon:
- 6 slices bacon (or sausage, diced)
Cheese:
- 1 cup shredded cheddar cheese
Potatoes:
- 2 medium potatoes, diced and pan-fried (or 1 1/2 cups frozen hash browns)
Onion (optional):
- 1/4 cup chopped onion
Tortillas:
- 6 large flour tortillas
Butter/Oil:
- 2 tablespoons butter or oil for cooking
Instructions
- Cook Bacon: In a skillet, cook bacon until crisp. Remove and set aside. Drain most of the grease.
- Cook Potatoes: Add diced potatoes (or hash browns) to the pan and cook until golden and tender. Remove and set aside.
- Prepare Eggs: In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in the pan, pour in eggs, and scramble until fluffy.
- Warm Tortillas: Warm tortillas in a dry skillet or microwave.
- Assemble Burritos: Layer potatoes, eggs, bacon, and cheese onto each tortilla. Fold in the sides, then roll tightly into a burrito.
- Serve: Serve immediately, or wrap in foil/plastic for storage.
Notes
- Make-ahead: Wrap burritos in foil and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in oven or microwave.
- Variations: Try sausage, ham, or a veggie-only version.
- Toppings: Add salsa, hot sauce, avocado, or sour cream for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-fried + Assembled
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 380
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 235mg
