When you’re spending a lazy weekend at home and get a hankering for a hearty, fill your belly breakfast, this meal most certainly fits the bill. My son prefers something sweet like buttermilk pancakes but when you’re craving something savory and filling this is the perfect breakfast. Why not treat dad to a breakfast burrito for Father’s Day? Is there a better way to start the day? I’ll wait while you try and think of something.
If you master this recipe you can change it up to suit your personal taste and use what ever you happen to have in the fridge. Got leftover ham? Substitute it for the bacon. Sausage would also be tasty, or perhaps you have some leftover steak in the fridge. Switch out the cheddar cheese with something more spicy like Pepper Jack cheese. Any cheese that melts well can be used; Provolone, Mozzarella, Jack, Gouda, Swiss. Try a mild salsa verde instead of hot sauce or a traditional red salsa. The beauty of this recipe is that you can customize it and use whatever you have on hand.
I used hot sauce today for this recipe because I was out of salsa 😱 Around here running out of salsa is as bad as running out of milk. It’s literally a crisis at our house! This Worlds Best Salsa recipe is the last recipe you will ever need to make salsa. It’s the easiest to make salsa ever, and I guarantee, it stands up to it’s name! I give it out as gifts to all my family and friends. Ask any of them and they will tell you this stuff is phenomenal! You can stop buying the store bought stuff in jars with unpronounceable ingredients and preservatives that we all know aren’t good for you! This salsa is better than any of them!!!
I have to confess, I’ve been hankering to use this latest thrift store find that I cleaned up. You only need one pan to cook up this breakfast and a cast iron skillet like this one is the perfect pan for this easy recipe. Learn How To Restore Crusty Old Cast Iron Cookware. It’s easier than you think and you can save yourself a lot of money restoring and cleaning up a gently used pan rather than investing in a new one.
Let’s get started so we can eat! Start by placing bacon in a large cast iron skillet and cook it until crisp over medium heat, stirring frequently.
Remove it from the skillet with a slotted spoon and drain it on a plate lined with a paper towel.
Peel and dice up the potatoes while the bacon is cooking.
Once you’ve removed the bacon, fry the potatoes in the bacon fat that’s left in the pan. Stir often to keep them from burning and brown them evenly on all sides. Season them with salt and pepper.
While the potatoes are cooking beat the eggs in a mixing bowl with a whisk.
Set beaten eggs aside.
When potatoes are soft and lightly browned with crispy edges, about 8-10 minutes, remove them from the pan, and keep them warm.
Add a tablespoon of butter to the pan.
Pour the beaten eggs into the pan.
Cook and scramble eggs. Remove from heat.
Warm tortillas over open flame on a gas stove, heat them on a comal, or nuke them in the microwave in between paper towels for 10-15 seconds. The goal is just to soften them up.
Place the warmed tortilla on a flat surface. Spread about 2 tablespoons of sour cream onto the tortilla and top with bacon.
Add a sprinkle of green onions.
Add some grated cheese, some of the cooked potatoes and some scrambled eggs.
Drizzle with some salsa or hot sauce. Confession: my son loves adding A-1 sauce to his breakfast burrito instead of hot sauce or salsa. It’s a thing at our house. I personally prefer salsa, but I hear these are really good with A-1 Sauce. That’s the beauty of this recipe, it can be customized to suit everyones tastes!
Roll up the tortilla, folding in the sides as you roll it up to enclosed the filling.
If you fill up your burrito so full you can’t fit all the potatoes inside them, like I do, just serve them on the side, topped with cheese, and green onions. Pop the entire plate, the burrito and the cheese topped potatoes, into the microwave and nuke it for 20-30 seconds or until the cheese is melted. Melty cheese is a must!!! Then add a dollop of sour cream on top of the potatoes to serve.
This is the perfect meal to kick off Father’s Day. Show me even one dad that wouldn’t love a hearty breakfast burrito served up with aside of cheesy fried potatoes. This savory meal will give dad the energy to enjoy whatever activities you have planned for him. Or he might just fall into a food coma and take a nice long nap. Either way, you really can’t go wrong with this timeless classic breakfast. Oh and did I mention, this meal is perfect for when you want to serve up “Breakfast for Dinner” with only one pan to cleanup. It makes it perfect for those busy nights when you’re bone tired but really hungry for some good grub.
Bacon, Egg & Cheese Breakfast Burritos
Equipment
- Cast iron skillet
Ingredients
- 8 slices bacon, cut into ½ inch pieces
- 6 small potatoes, peeled and cut into 1 inch pieces
- salt & pepper, for seasoning
- 1 tbsp butter
- 6 large eggs, beaten
- 4 flour tortillas
- ¼ cup sour cream
- 1 cup cheddar cheese, shredded
- salsa or hot sauce, optional
- sliced green onions, optional
Instructions
- Place bacon in a large cast iron skillet and cook until crisp over medium heat. Remove from skillet with a slotted spoon and drain on a plate lined with a paper towel.
- Fry potatoes in bacon fat until they are soft with browned crispy edges, about 8-10 minutes. Stir often to keep them from burning and brown them evenly on all sides. Season with salt and pepper.
- Remove potatoes from the pan, keep warm.
- Add a tablespoon of butter to the pan.
- Cook and scramble eggs. Remove from heat.
- Warm tortillas over open flame on a gas stove or heat them in the microwave for 15 seconds to soften them up.
- Place warmed tortilla on a flat surface. Spread a couple tablespoons of sour cream onto the tortilla.
- Top with bacon.
- Add scrambled eggs.
- Add potatoes and bacon.
- Drizzle with salsa or hot sauce.
- Roll up tortilla, folding in the sides to enclose the filling.
- Serve extra potatoes on the side, topped with cheese, green onions and a dollop of sour cream.
Did You Make This?
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Romans 8:28
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