Bacon Egg and Cheese Breakfast Burrito
User Reviews
5
Bacon Egg and Cheese Breakfast Burrito
Description
This breakfast burrito recipe starts by pan-frying bacon slices until crispy and draining the fat. The rendered bacon fat is then used to cook frozen hash browns according to package directions, adding flavor. Eggs blended with half and half are cooked gently in butter to produce soft curds, seasoned with paprika, salt, and pepper.
Large flour tortillas are warmed to make them pliable, then filled in the center with the cooked bacon, hash browns, scrambled eggs, and a blend of cheddar and mozzarella cheeses. The filling is folded and rolled carefully to create a neat burrito, preventing overfilling to avoid tearing or spillage.
The burritos can be served with hot sauce for added spice. Tips include warming tortillas for softness, shredding your own cheese for better melting, keeping bacon warm to retain crispness, and wrapping the burrito tightly in a specific folding method to hold fillings securely. Letting the burritos rest after assembly helps the cheese set in place.
Ingredients
- 16 lices Bacon
- 16 ounces hash browns frozen, package
- 8 egg large
- 1/3 cup half and half
- 4 tablespoons butter
- 1/2 teaspoon paprika
- kosher salt
- black pepper freshly ground
- 4 flour tortilla large
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- hot sauce for serving
Instructions
Cook the Bacon:
- Place a large cast-iron skillet over medium heat. Once hot, add the bacon slices and cook until crispy, working in batches, about 8 minutes per batch.
- Place cooked bacon slices on a paper towel-lined plate to drain off excess fat.
- Discard most of the bacon grease from the skillet, leaving in only about two tablespoons.
Cook the Hash Browns:
- Cook the hash browns in the skillet using the bacon fat, following the package directions, and transfer them to a plate when done.
- In a medium bowl, whisk the eggs and half and half until combined.
Cook the Eggs:
- Wipe out the same cast-iron skillet, place it over medium heat, and melt the butter.
- When the butter begins to foam, add the beaten eggs and reduce the heat to medium-low.
- Using a rubber spatula, stir the egg mixture occasionally until soft curds form. Season the eggs with paprika, salt, and pepper to taste.
Assemble the Burritos:
- Arrange tortillas on a flat surface.
- In the center of each one, layer hash browns, ¼ of the scrambled eggs, ¼ cup each cheese, and four slices of bacon per burrito.
- Fold in the two shorter/extremity sides, and after that, roll up tightly.
- Serve with hot sauce for dipping.
Notes
- Use large (10 to 12 inch) flour tortillas for better pliability; warm tortillas briefly before assembling to prevent tearing.
- Limit the filling to about one cup per tortilla to avoid overstuffing and tearing.
- Fold the sides and bottom of the tortilla carefully, then tuck in the top corners before rolling to securely hold the filling.
- Shred your own cheese instead of pre-shredded to avoid additives that affect melting.
- Keep cooked bacon warm in an oven set to the lowest heat or reheat briefly in an air fryer to maintain crispness before assembling.
- Let assembled burritos rest a minute before slicing to allow cheese to set and prevent filling from falling out.
- If making ahead, cool all ingredients thoroughly before wrapping to prevent sogginess caused by steam.
- Optional: brush a small amount of bacon grease on the tortilla before grilling for added smoky flavor and crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4burritos
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Calories | 792kcal | 40% |
| Carbohydrates | 40g | 13% |
| Protein | 43g | 86% |
| Fat | 62g | 95% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 404mg | 135% |
| Sodium | 1462mg | 61% |
| Potassium | 740mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1397IU | 28% |
| Vitamin C | 9mg | 10% |
| Calcium | 511mg | 51% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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