Bacon, Egg, and Cheese Breakfast Burrito

This indulgent Bacon, Egg, and Cheese Breakfast Burrito combines the comforting flavors of soft scrambled eggs, crispy bacon, and melted cheddar cheese with golden, seasoned potato hash. Each element is thoughtfully layered into a warm flour tortilla, enhanced by the creamy tang of sour cream and zesty guacamole. This dish not only satisfies the morning cravings but also carries a rich cultural significance as a popular breakfast option in various regions, particularly in the Southwest United States. With its hearty ingredients and customizable toppings, it serves as the perfect fuel for your day ahead, embodying both convenience and flavor in each delicious bite.

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Ingredients (Makes 2 burritos)

Egg Mixture

4 large eggs
Kosher salt to taste
1 tablespoon (15g) unsalted butter

Potato Hash

¼ cup (60ml) canola oil
1 pound (450g) Russet potatoes, peeled and diced
½ medium yellow onion, diced
Freshly ground black pepper to taste

Assembly

4 rashers bacon, cooked and crumbled
2 ounces (55g) shredded cheddar cheese
2 large (10-inch) flour tortillas, warmed

Toppings

2 tablespoons (1 ounce; 30g) sour cream, divided
¼ cup (2 ounces; 55g) guacamole, divided
Hot sauce, to taste (optional)

Nutrition Information (per 100g)

Calories: 320
Fat: 20
Protein: 12
Carbohydrates: 25
Fiber: 3

Directions

Prepare the Eggs

1. In a medium bowl, whisk the eggs with a generous pinch of kosher salt until well combined and no visible egg whites remain. Set aside.

Cook the Potato Hash

2. In a medium cast iron or stainless steel skillet, heat the canola oil over medium-high heat until shimmering. Add the diced potatoes, season with salt, and cook, stirring occasionally, until they begin to brown, about 8 minutes.

Finish the Potato Hash

3. Reduce the heat to medium, add the diced onion, and continue to cook, stirring occasionally, until the potatoes are golden and crisp and the onions are tender, about 10 minutes longer. Season with additional salt and freshly ground black pepper to taste, then set aside.

Scramble the Eggs

4. In a medium nonstick skillet, melt the butter over medium heat until foaming. Pour in the whisked eggs and cook, stirring constantly with a rubber spatula, until soft curds form but the eggs remain slightly runny, about 1 to 2 minutes.

Incorporate Cheese

5. Stir in the shredded cheddar cheese, continuing to cook until the cheese melts and the eggs achieve a soft and fluffy texture, about 1 minute longer. Remove from heat.

Assemble the Burritos

6. On a clean work surface, lay one warmed tortilla flat. Spread 1 tablespoon of sour cream evenly in the center, leaving a border. Layer with 2 tablespoons of guacamole, followed by half of the crumbled bacon.

Layer the Filling

7. Top with half of the potato hash and half of the scrambled eggs and cheese mixture. Drizzle with hot sauce, if desired.

Wrap the Burrito

8. Fold in the sides of the tortilla over the filling, then roll the bottom flap up tightly, continuing to roll until the burrito is sealed. Repeat with the remaining tortilla and filling ingredients.

Serve

9. Serve the burritos immediately, with additional sour cream, guacamole, and hot sauce on the side.

Cookix's Secrets

Cooking the Potatoes

Ensure the potatoes are diced uniformly for even cooking.

Different Tortillas

Use whole wheat or corn tortillas for a different flavor and texture.

Egg Scrambling

For creamier eggs, consider adding a splash of milk or cream before whisking.

Healthier Alternatives

Substitute turkey bacon for a leaner option.

Spicy Twist

Incorporate jalapeños or pepper jack cheese for a spicy kick.

Tortilla Handling

Warming the tortillas makes them more pliable and easier to roll.

Vegetarian Version

Remove bacon and add sautéed bell peppers or mushrooms for added flavor.

Ask Cookix, your sous-chef