Breakfast Burrito Recipe

Preheat oven to 425°F (220°C). Toss the cut potatoes with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet lined with parchment paper or lightly oiled. Roast for 20–25 minutes, stirring once halfway through, until golden brown and tender. When done, keep warm.

While potatoes roast, cook bacon: place strips in a cold skillet and turn heat to medium. Cook 6–8 minutes, flipping occasionally, until crisped to your liking.

Transfer bacon to a paper towel–lined plate to drain. When cool, chop or crumble into bite-sized pieces. Reserve 1 teaspoon of bacon fat in the skillet (optional) for flavor; discard excess or save for another use.

Crack the 2 eggs into a bowl, add 2 tablespoons milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until homogenous and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. When butter is melted and foaming but not browning, pour in the eggs.

Allow eggs to set at the edges for a few seconds, then gently stir with a spatula, pushing cooked portions from the edges toward the center. Cook slowly until soft curds form and eggs are just set but still moist, about 2–3 minutes. Remove from heat immediately to prevent overcooking.

Stir in half the shredded cheddar (about 1/4 cup) into the warm eggs so it melts slightly.

If making a burrito: warm the 10" flour tortilla briefly in a dry skillet or microwave (10–15 seconds) until pliable. Place tortilla flat. In the center, layer the roasted potatoes (about 1/2 cup), scrambled eggs with melted cheese, crumbled bacon (all), and remaining 1/4 cup cheddar. Fold the sides in, then roll tightly to enclose. Place seam-side down in the skillet for 30–60 seconds to seal and lightly brown if desired.

If making a bowl (gluten-free option): skip the tortilla. In a bowl, arrange roasted potatoes (about 1/2 cup), scrambled eggs with cheese, and crumbled bacon. Sprinkle remaining cheddar on top.

Serve with 1/4 cup salsa on the side and optional garnishes: chopped cilantro, sliced avocado, a dollop of sour cream, and hot sauce to taste.

Everything is portioned for one serving. To scale up, multiply ingredients and roast potatoes on a larger sheet or in batches. Leftover roasted potatoes keep refrigerated 3–4 days; reheat in a skillet for best texture.