Breakfast Burrito Recipe

Inspired by Nepenthe

Time30m

Serves2

Warm flour tortilla filled with scrambled eggs, bacon, cheddar cheese, potatoes, sour cream and salsa fresca

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Ingredients

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1
Cook bacon until crisp
In a large skillet over medium heat, cook the bacon slices until crisp. Transfer to paper towels to drain; crumble when cooled.
2
Cook potatoes
In the same skillet with about 1-2 tablespoons of bacon fat, add the diced potatoes. Cook until tender and golden brown, about 8-10 minutes. Season with salt and pepper to taste.
3
Scramble eggs
Whisk the eggs in a bowl. In a separate pan, melt the butter over medium heat and scramble the eggs until just set. Remove from heat.
4
Warm tortillas and prepare fillings
Warm the tortillas until pliable. Crumble the cooked bacon and prepare the cheddar cheese with the potatoes. Keep eggs ready.
5
Assemble burritos
Spread sour cream and salsa fresca on each tortilla. Evenly layer scrambled eggs, bacon, potatoes, and cheddar cheese. Roll up each tortilla tightly to form burritos.
6
Finish and serve
Optionally toast burritos seam-side down in a skillet for 1-2 minutes per side to seal. Slice in half and serve immediately with extra salsa if desired.