Breakfast Burrito Recipe

prepare potatoes

Peel (optional) and dice the potatoes into 1/2-inch cubes. Place diced potatoes in a bowl of cold water and soak 5–10 minutes, then drain and pat dry with kitchen towel to remove excess starch.

Heat 1 tbsp vegetable oil and 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.

Add diced potatoes in an even layer. Cook without stirring for 4–5 minutes to develop a crust, then stir and continue to cook 6–8 minutes, stirring occasionally, until potatoes are tender and golden.

In the last 3–4 minutes, add finely diced half of the onion (reserve the other half for eggs) and sprinkle smoked paprika, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Cook until onion is softened and potatoes are browned. Transfer home fries to a bowl and keep warm.

While potatoes cook, place bacon strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop or crumble into bite-sized pieces.

Whisk together eggs, 3 tbsp milk, 1 tsp salt, and 1 tsp black pepper in a bowl until blended and slightly frothy.

Heat 1 tbsp butter in a nonstick skillet over medium-low heat. Add the remaining diced onion and cook 2–3 minutes until softened and translucent.

Pour egg mixture into the skillet with the softened onion. Let eggs sit undisturbed 15–20 seconds, then gently stir with a silicone spatula, pushing eggs from the edges to the center. Cook slowly until just set but still moist, about 2–3 minutes. Remove from heat (eggs will continue to cook).

In a small saucepan over medium heat, melt 2 tbsp butter. Sprinkle in 2 tbsp flour and whisk continuously to form a roux, cooking 1–2 minutes until it loses the raw flour smell but does not brown.

Gradually whisk in 2 cups milk and 1/4 cup stock (if using) to thin. Continue whisking until mixture is smooth and begins to thicken, about 4–6 minutes.

Season with 1 tsp salt, 1 tsp freshly cracked black pepper and 1 tsp hot sauce (optional). Adjust consistency with additional milk or stock if needed. Keep warm on very low heat, whisking occasionally.

Warm the 12-inch flour tortillas briefly on a dry skillet or in the microwave (10–15 seconds) so they are pliable.

Lay a warmed tortilla flat. In a line down the center, layer one-half of the scrambled eggs, half of the chopped bacon, half of the home fries (about 3/4 cup), and 3/4 cup shredded cheddar cheese.

Fold the sides of the tortilla in, then roll from the bottom up to form a tight burrito. Repeat with the second tortilla and remaining filling.

Optional - To crisp the tortilla: heat a lightly oiled skillet over medium heat and place burrito seam-side down. Cook 1–2 minutes per side until golden and slightly crisp.

Place burritos on plates and spoon 1/3 to 1/2 cup warm house gravy over each burrito, or serve gravy on the side for dipping. Garnish with sliced chives or green onions.