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Crispy Rolled Breakfast Burrito

I've always loved the idea of a breakfast burrito, but I've never been crazy about the execution. It always seemed like we were rolling up a bunch of random breakfast ingredients in a tortilla. Plus, it always bothered me that just a little of the top and bottom got browned, I mean, what about the sides? Here I'm going to show you a technique that takes care of both of those issues and will work no matter what ingredients you decide to use.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Mexican
Servings 2 people
Calories 2253.1 kcal

Equipment

  • 1 Nonstick Pan
  • 1 Spatula
  • 1 Strainer or slotted spoon
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • 4 slices bacon
  • 1 large russet potato peeled and cubed
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper or to taste
  • ¼ cup sliced onion
  • ¼ cup sliced bell pepper
  • 1 cup grated Cheddar cheese
  • 4 large eggs beaten
  • 2 10 inch flour tortillas
  • 1 teaspoon hot sauce or to taste
  • 1 medium avocado cubed
  • 2 tablespoons sour cream
  • 1 tablespoon fresh cilantro leaves or to taste

Instructions
 

  • Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
  • Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
  • To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
  • Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
  • Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito. Unknown

Notes

Achieving maximum crispness is key. For the bacon, start in a cold pan to render fat slowly and evenly, ensuring crisp results. Use this rendered fat to cook the potatoes; this imparts immense flavor. Ensure potatoes are deeply browned and tender before adding onions and peppers to avoid steaming them. The technique of placing the tortilla on top of the egg mixture and then flipping is genius for achieving a perfectly crispy, evenly browned tortilla surface, which is often neglected in standard burritos. Don't rush this step; cook until it's truly golden and crisp. Remember to drain excess fat from the potato mixture for a cleaner, less greasy finish. Season generously at each stage, especially the potatoes.