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I absolutely love starting my mornings with a bacon egg and cheese burrito. No matter if I'm sprinting out or relaxing on a lazy Sunday, these filling wraps are where it's at. You get cheesy melted goodness, crispy bacon, sausage, fluffy eggs, golden potatoes, all tucked into a soft tortilla. Every bite just hits the spot and has loads of flavor and comfort.
I remember whipping up a bunch of these one time for a big holiday get-together and everyone wiped them out before anything else was touched. Now my family begs for them every holiday morning.
Tasty Ingredients
- Salsa: gives a bright, fresh note to finish it off. If it's too watery, your wrap might get mushy, so pick a chunky one!
- Sour cream: makes everything rich and cool. I always go full-fat for flavor.
- Bacon: sliced and crisped up for deep flavor and crunch. Thick cut holds up best.
- Breakfast sausage: provides a savory touch. Simple seasoning works great.
- Cheddar cheese: shredded, melts perfectly for a tangy kick.
- Potatoes: pan fried or roasted—both work! Yukon gold or russet make the softest insides.
- Large tortillas: soft and big, ideal for wrapping. Avoid those with cracks.
- Sea salt and pepper: add basic seasoning. Always give it a taste to get it just right.
- Garlic powder and cayenne pepper: these spices flavor the eggs gently. Go for fresh stuff!
- Large eggs: the star for fluffy filling. Fresher means tastier.
- Butter: makes eggs rich and keeps them pillowy. Go unsalted so you can control saltiness.
Simple Steps
- Time to Serve
- Cut those burritos up and top with a splash of salsa or a big dollop of sour cream while still warm
- Heat to Finish
- Add a bit of oil or butter to your hot skillet. Place each burrito seam side down so it gets golden and crispy on both sides—takes about two minutes per. If you like, toss them in a hot oven at three fifty for ten minutes to heat through.
- Get 'Em Rolled
- Bring the two sides of the tortilla up and over, then start rolling from the bottom. Keep things tight—tuck in as you go so your burrito stays together.
- Burrito Packing
- Lay your warm tortilla flat. Layer in some scrambled eggs, potatoes, a handful of cheese, plus crispy bacon and cooked sausage. Stack it all right in the center.
- Warm Up the Tortilla
- Microwave or toast your tortilla in a skillet for a bit. You want it nice and bendable so it doesn't split while rolling.
- Scramble Those Eggs
- Melt some butter in a pan over medium. Pour in eggs with your salt, pepper, garlic powder, and a shake of cayenne. Keep stirring gently till the eggs are cooked but still creamy, about five minutes.
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The best bit is that first bite—crunchy bacon on the edge with melty cheese oozing through the warm potatoes. It always brings back memories of road tripping with my dad, stopping for burritos we could eat with our hands. That’s actually what inspired me to figure out how to make it myself.
Keeping It Fresh
Wrap extras up tight in foil or plastic and stick them in the fridge or freezer. If you’re reheating, pop one in the microwave for a quick meal or in the oven if you love a crispy wrap. Frozen? Best to thaw overnight for the softest result.
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Swap Options
Want a lighter version? Switch in turkey bacon or go plant-based on the sausage. Throw in spinach or bell peppers for extra veggies by mixing them with your potatoes. Monterey jack or a shredded Mexican cheese blend are both awesome if you’re not feeling cheddar.
Easy Sides
Add a side of fruit or leafy salad to round it out. Got a brunch crowd? Set out guac, hot sauce, juice, and coffee. These work as well for dinner as they do for breakfast.
How It All Started
These breakfast burritos got their start in the Southwest, where people mashed up Mexican-style tortillas with all the flavors of an American breakfast. Over the years, they turned into everyone’s favorite since they’re tasty, filling, and can be made with whatever’s in the fridge.
Recipe FAQs
- → How do I stop it from falling apart?
Keep the tortilla warm first, focus on adding toppings neatly in the center, and roll snugly with edges tucked in.
- → Can I prep these wraps in advance?
Sure can—roll and store them in the fridge. Quickly reheat on a pan or microwave when you need them.
- → Which meats can I swap with bacon?
Try sausage, diced ham, or even turkey bacon for other flavors.
- → What makes eggs so fluffy?
Mix eggs with a little butter, stir them often on medium heat, and take them off just as they set.
- → What cheese works best here?
Sharp cheddar melts perfectly, but Monterey Jack or even a spicy pepper jack works too.
- → Can I toss in veggies?
Go ahead! Bell peppers, diced onions, or spinach are great add-ins for extra zing and nutrition.