Breakfast Burrito Recipe

Cook bacon

Lay bacon strips in a cold skillet without overlapping. Turn heat to medium and cook 6–8 minutes, flipping occasionally, until browned and crisped to your preference. Transfer bacon to a paper-towel-lined plate to drain and keep warm. When cool enough, roughly chop into bite-sized pieces.

Crisp hash browns

In the same skillet, wipe out excess bacon fat leaving about 1 tsp for flavor (add a little neutral oil if needed). Heat over medium-high. Add frozen mini hash browns in a single layer (work in two batches if they crowd the pan). Press gently and cook undisturbed 3–4 minutes until deeply golden on the bottom, then flip and cook another 2–3 minutes until crisp and cooked through. Season with a pinch of salt while cooking. Transfer to a bowl and keep warm.

Crack eggs into a bowl, add milk, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until combined and slightly frothy.

Wipe skillet clean if needed, then melt 1 tsp butter over medium-low heat. Pour eggs into the pan. Stir gently with a spatula, pushing curds from edges to center, cooking slowly until soft and just set but still moist, about 3–4 minutes. Remove from heat (eggs will finish cooking from residual heat). Taste and adjust seasoning.

Warm tortillas one at a time in a dry skillet over medium for 10–15 seconds per side until pliable, or wrap stack in a damp paper towel and microwave 20–30 seconds. Spread a thin smear (about 1 tbsp) of ketchup down the center of each warm tortilla.

Divide the scrambled eggs evenly among the 4 tortillas, placing them on the ketchup line. Top each with an equal portion of chopped bacon, 1/2 cup crispy mini hash browns, and about 1/4 cup shredded cheddar cheese.

If you like the cheese melted, briefly return each assembled burrito to the skillet seam-side down over low heat for 30–45 seconds, or place seam-side down on a baking sheet under a preheated 350°F/175°C oven for 3–4 minutes until cheese melts and tortilla seals. Optionally brush the outside with a little melted butter before the skillet/oven step to get a golden exterior.

Slice burritos in half on a bias if desired, garnish with chopped chives or green onion and an optional dash of hot sauce. Serve immediately with extra ketchup on the side.