Grilled Breakfast Burrito Recipe

Cooking Instructions

1. 1

   Prepare the Rosemary Potatoes

   In a skillet over medium heat, add olive oil and the chopped rosemary potatoes. Season with salt and black pepper, and cook until golden brown and tender, about 10-12 minutes. Set aside.

2. 2

   Cook the Protein

   In the same skillet, cook the bacon (or your choice of protein) until crispy. Remove and drain on paper towels.

3. 3

   Scramble the Eggs

   In a bowl, whisk the eggs with a pinch of salt and black pepper. Pour into the skillet and scramble over medium heat until just set. Remove from heat and stir in the cheeses until melted.

4. 4

   Assemble the Burritos

   On each flour tortilla, layer the scrambled egg mixture, rosemary potatoes, and crispy bacon. Drizzle with salsa and add any additional toppings if desired.

5. 5

   Wrap and Grill

   Fold in the sides of the tortillas, then roll them up tightly from the bottom. Place the burritos seam-side down in the skillet or a grill pan over medium heat. Grill for about 2-3 minutes on each side until golden and crispy.

6. 6

   Serve

   Slice the burritos in half and serve warm with extra salsa on the side.