BREAKFAST BURRITOS
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
Hearty breakfast burritos filled with eggs, bacon, potatoes, peppers, onions, cheese, and avocado. Customize with leftover meats and serve with hot sauce and sour cream.
Ingredients
- 1/2 lbs thick-cut smoked bacon roughly chopped
- 3/4 lbs russet potatoes diced
- 2 small red or orange bell peppers quartered and thinly sliced crosswise
- 1 small white or yellow onion halved and thinly sliced
- flour tortillas
- 10 large eggs
- 1/4 cup whole milk
- hot pepper sauce and/or salsa
- 1 pinch M5 Spice Rub
- kosher salt
- freshly ground black pepper
- 1 1/2 cup shredded pepper Jack or cheddar cheese
- 1.5 ripe avocados halved and sliced
- sour cream
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 77.9 mg
- Iron: 2.45 mg
- Magnesium: 41.2 mg
- Phosphorus: 266 mg
- Potassium: 639 mg
- Zinc: 1.84 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- flour tortillas
- 10 large eggs
- 1/4 cup whole milk
- hot pepper sauce and/or salsa
- 1 pinch M5 Spice Rub
- kosher salt
- freshly ground black pepper
- 1 1/2 cup shredded pepper Jack or cheddar cheese
- sour cream
Prepare
- 1/2 lbs thick-cut smoked bacon, roughly chopped
- Dice 3/4 lbs russet potatoes
- 2 small red or orange bell peppers, quartered and thinly sliced crosswise
- 1 small white or yellow onion, halved and thinly sliced
- 1.5 ripe avocados, halved and sliced
Let's Cook
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Step 1.
In a large well-seasoned cast-iron or nonstick skillet over medium heat, fry the chopped bacon, stirring, until crisp and the fat has rendered, 5 to 10 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain. Pour out all but about 1 tablespoon of the bacon grease from the skillet.
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Step 2.
Add the diced potatoes, sliced bell peppers, and sliced onion to the skillet with the reserved bacon grease. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, 10 to 13 minutes.
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Step 3.
While the vegetables cook, preheat the oven to 175°F. In another skillet over medium-high heat, warm the tortillas one at a time until pliable, then wrap them in aluminum foil and place in the oven to keep warm.
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Step 4.
In a large bowl, whisk together the eggs, milk, a few dashes of hot sauce, and the spice rub (or a generous pinch of salt and pepper) until well combined.
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Step 5.
When the potatoes are tender, season them with salt and pepper to taste and stir. Reduce the heat to medium-low and add the egg mixture and the reserved cooked bacon to the skillet. Cook, stirring occasionally, until the eggs are cooked through to your liking, about 3 to 5 minutes.
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Step 6.
Lay the warm tortillas out on a work surface. Divide the shredded cheese evenly among the tortillas, spreading it in an even layer in the center of each. Top the cheese with a big spoonful of the egg mixture. Add a few dashes of hot sauce, then top with a few avocado slices.
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Step 7.
Fold in two opposite sides of each tortilla over the filling, then roll up tightly burrito-style, tucking in the ends as you roll. Serve immediately with hot sauce, salsa, and sour cream on the side.