- Breakfast
Breakfast Burrito
These hearty breakfast burritos are packed with scrambled eggs, crispy potatoes, melty cheese, and crispy bacon. Perfect for busy mornings, weekend brunch, or make-ahead freezer meals.
Ingredients
- large russet potatoes, (cubed (1/2-inch pieces))
- strips thick-cut bacon
- tablespoons avocado oil
- teaspoons salt
- teaspoon black pepper
- teaspoon garlic powder
- Vital Farms Eggs
- cup sour cream
- tablespoon Vital Farms Unsalted Butter
- burrito-sized flour tortillas
- cup shredded cheddar cheese, (plus extra for layering)
Instructions
Preheat oven to 425°F.
Season potatoes: In a large bowl, toss the cubed potatoes with 2 tablespoons of the avocado oil, ¾ teaspoon salt, ½ teaspoon pepper, and garlic powder until evenly coated.
Arrange on baking sheet: Spread potatoes in a single layer on one half of a large baking sheet. Arrange bacon strips on the other half of the same baking sheet.
Bake together: Bake for 15-20 minutes. Remove bacon when crispy and set aside on a paper towel-lined plate. Continue roasting potatoes for another 5-10 minutes until golden brown and crispy outside, tender inside.
Prep bacon: Once bacon is cool, chop into bite-sized pieces.
Whisk eggs: In a large bowl, whisk together the eggs, sour cream, remaining ½ teaspoon salt, and ½ teaspoon pepper until well combined.
Heat pan: Heat 1 tablespoon butter in a large non-stick skillet over medium-low heat.
Cook eggs: Add egg mixture and let sit for 1 minute without stirring.
Create folds: Using a rubber spatula, scrape along the bottom of the pan to create fluffy folds. Continue this gentle motion until eggs are softly scrambled but still creamy.
Add cheese: Sprinkle shredded cheese over eggs, cover pan, and lower heat to lowest setting until cheese is just melty.
Heat tortillas: Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted. This will help make sure your tortilla doesn’t rip during assembly.
Layer ingredients: On each warm tortilla, create a line down the center with:
○tA sprinkle of cheese
○t½ cup roasted potatoes
○tGenerous portion of scrambled eggs
○tChopped bacon
Fold burrito:
○tFold bottom edge up over filling
○tTuck in both sides
○tRoll tightly from bottom to top, keeping seam side down
Heat skillet: Heat pan over medium heat.
Toast: Place burritos seam-side down and cook 2-3 minutes until golden. Flip and toast the other side for 2 minutes.
Enjoy immediately, or allow to cool completely, and wrap each individually and store up to 3 days in the refrigerator, or up to 6 weeks in the freezer when wrapped tightly and placed in an airtight container
