Description
These Easy Breakfast Burritos combine crispy bacon, golden hash browns, fluffy scrambled eggs, and melted cheddar cheese all wrapped in warm flour tortillas. Perfectly seasoned and toasted on a griddle, they make a hearty and satisfying breakfast for any morning.
Ingredients
Scale
Proteins and Dairy
- 1 lb bacon
- 12 eggs
- 1/4 cup milk
- 1 1/2 cups shredded cheddar cheese
Vegetables and Spices
- 30 oz bag crispy crowns (hash browns)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Jalapeños, sliced, as desired
Other
- 8 burrito-size flour tortillas
- Hot sauce, to taste
Instructions
- Cook the Bacon: Heat a griddle over medium heat and add the bacon strips. Cook until the bacon is crispy and browned to your liking. Remove the bacon from the griddle and set aside, leaving the bacon grease on the griddle.
- Cook the Hash Browns: Add the bag of crispy crowns (hash browns) to the griddle, cooking them in the rendered bacon grease. Flip the hash browns occasionally until golden brown and crispy on both sides. Remove them from the griddle and place on a paper towel-lined plate to absorb excess grease.
- Scramble the Eggs: In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined. Reduce the griddle heat to low. Pour the egg mixture onto the griddle and scramble gently until fully cooked but still moist. Once cooked, add shredded cheddar cheese and the crumbled cooked bacon, stirring to combine.
- Assemble the Burritos: Lay out each flour tortilla flat. Add a generous handful of the crispy hash browns followed by a scoop of the cheesy scrambled egg and bacon mixture. Top with sliced jalapeños and a drizzle of hot sauce if desired. Roll the tortillas into burritos, folding the sides in as you roll tightly.
- Toast the Burritos: Wipe any excess bacon grease off the griddle with paper towels. Place the rolled burritos back onto the griddle over low heat. Toast each side until the tortillas are golden brown and slightly crispy, approximately 2-3 minutes per side. Remove and serve warm.
Notes
- Use paper towels to absorb excess grease after cooking bacon and hash browns for a less greasy burrito.
- Adjust seasoning in the eggs to taste before scrambling.
- Jalapeños can be omitted or substituted with other peppers depending on your spice preference.
- For a vegetarian version, omit bacon and use a plant-based alternative or extra cheese.
- These burritos can be wrapped tightly and frozen individually for quick breakfasts later.
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 2g
- Sodium: 840mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 365mg
