Breakfast Burrito Recipe

Wash and dice the russet potato into 1/2-inch cubes. Pat dry with a towel to remove surface moisture so they brown well.

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. When shimmering, add the diced potato and spread into an even layer.

Cook without stirring for 4–5 minutes to develop a brown crust. Stir or flip pieces, then add the sliced half onion, smoked paprika, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper.

Continue to cook, stirring occasionally, until potatoes are tender and golden, about 8–10 more minutes. Taste and adjust seasoning. Keep warm while preparing the rest of the plate.

Crack 4 eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until fully combined and slightly frothy.

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat. Pour in the egg mixture and let sit undisturbed for 10–15 seconds until edges just begin to set.

Using a rubber spatula, gently push cooked edges toward the center and tilt the pan so uncooked eggs flow to the edges. Continue folding and gently stirring until eggs are creamy and softly set but not dry, about 2–3 minutes total.

Remove pan from heat and fold in the chopped cooked bacon and 3/4 cup shredded cheddar, reserving a small tablespoon of cheese for finishing if desired. Keep warm.

Heat a second skillet or griddle over medium heat. Butter both sides of each Texas toast slice with about 1/2 tablespoon butter per slice.

Toast the Texas toast in the skillet 2–3 minutes per side until golden brown and crisp. If the slices are very thick, press lightly with a spatula so they toast through.

Once toasted, place one slice of Texas toast on a cutting board. If you prefer a roll-like burrito, lightly dust the toast with 1 teaspoon flour to help seal and give a bit of grip (optional).

Spoon half of the scrambled egg, bacon and cheese mixture down the center of each toast slice. Fold one long edge over the filling, then fold the short ends in, rolling to encase the filling as best as the thick bread allows. The result will be a thick open-faced or wrapped-style burrito depending on toast thickness.

If desired, return assembled burritos to the skillet seam-side down for 1 minute to help seal and melt cheese. Remove and let rest 1 minute before serving.

Arrange 1 cup halved fresh strawberries in a small bowl or alongside the burrito. Dust strawberries lightly with 1 tablespoon powdered sugar.

Serve the burrito with a small pitcher or ramekin containing 3 tablespoons maple syrup for drizzling over the toast or strawberries, according to preference.