Chef Jose’s Breakfast Burrito Recipe

Directions for Breakfast Burrito

1. 1

   Prepare the Potatoes

   Start by washing and peeling the potatoes. Cut them into small cubes.

2. 2

   Roast the Potatoes

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed potatoes, season with salt and black pepper, and roast until golden brown and tender, about 15-20 minutes. Stir occasionally.

3. 3

   Cook the Bacon

   In another skillet, cook the Nueske bacon over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess oil. Once cooled, chop into bite-sized pieces.

4. 4

   Scramble the Eggs

   In a bowl, crack the eggs and whisk them together with a pinch of salt and black pepper. In the same skillet used for the bacon, add 1 tablespoon of olive oil if needed. Pour in the eggs and scramble them over medium heat until just set.

5. 5

   Assemble the Burritos

   Warm the tortillas in a dry skillet or microwave. On each tortilla, layer the scrambled eggs, roasted potatoes, chopped bacon, avocado (sliced), pico de gallo, and shredded Oaxaca cheese. Drizzle with Yxta salsa brava.

6. 6

   Wrap the Burritos

   Fold in the sides of the tortilla and roll it up tightly from the bottom to the top to secure all the fillings.

7. 7

   Serve

   Slice the burrito in half, if desired, and serve with extra pico de gallo and salsa on the side.