Bacon, Egg & Cheese Breakfast Burritos
Sometimes tried and true recipes are the best. This staple never stops pleasing. Plus everything gets cooked in one pan, making clean up a breeze.
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.