Ingredients
– 2 large eggs, scrambled
– 2 slices of bacon or chorizo, cooked
– ½ cup cooked diced potatoes
– ¼ cup shredded cheddar or Mexican cheese blend
– 1 large flour tortilla
– 2 tablespoons salsa (verde or roja)
– ¼ avocado, sliced (optional)
– 1 tablespoon sour cream (optional)
– 1 tablespoon chopped cilantro (optional)
Instructions
1. Cook the bacon or chorizo: Fry the bacon until crispy or cook the chorizo until browned. Drain excess fat and set aside.
2. Prepare the potatoes: Microwave or sauté diced potatoes until golden brown, seasoning with salt and pepper to taste.
3. Scramble the eggs: Whisk the eggs and cook them in a nonstick pan, scrambling them until just set.
4. Warm the tortilla: Heat the tortilla in a skillet or over a flame until soft and pliable.
5. Assemble the burrito: Add scrambled eggs, bacon, potatoes, cheese, and salsa to the center of the tortilla. Optionally, top with avocado, sour cream, and cilantro.
6. Fold and wrap: Tuck in the sides of the tortilla and roll it up tightly to create the burrito.
Notes
– Variations: You can customize the recipe by swapping bacon for sausage, using black beans or vegetables for a vegetarian option, or adding hot sauce for a spicy kick.
– Freezing: Burritos can be frozen for up to 3 months. Wrap them in foil or plastic wrap before storing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying and scrambling
- Cuisine: Mexican, Tex-Mex
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 400-600
- Sugar: 3-5 grams
- Sodium: 800-1,200 mg
- Fat: 15-25 grams
- Saturated Fat: 5-10 grams
- Unsaturated Fat: 5-10 grams
- Trans Fat: 0 grams
- Carbohydrates: 40-50 grams
- Fiber: 4-6 grams
- Protein: 20-30 grams
- Cholesterol: 200-300 mg
Keywords: Mexican breakfast burrito, easy breakfast burrito, customizable burrito, breakfast meal prep, Tex-Mex burrito