Dustin and I have searched far and wide for a good breakfast burrito.
This has been harder than you might think.
We found it once in the back of a hole-in-the-wall liquor store in Carpinteria. Man, those were good! Greasy, but delicious. Sadly, we live so very far away now and can no longer get our tasty breakfast burrito fix.
Once we moved to San Diego, we figured we would find bunches of places boasting about their delicious breakfast burritos. Well, we found there’s certainly no shortage of options for breakfast burritos in San Diego. However, we always walk away at least slightly disappointed.
One day, I decided to try my hand at it. Again. I had tried several times in the past with mixed results. Hence: searching outside of my kitchen for a better option. It happens.
First attempt: not so good. Second attempt: so-so. Third attempt: keeper. Our search was finally over!
I discovered the secret to making a great homemade breakfast burrito is to cook it all together in the skillet. This helps intensify the flavors and makes it so every bite is full of cheesy-potato-bacon-and-egg goodness.
Also, this recipe is great because you can cook a large quantity of potatoes and bacon ahead of time, so making the burritos is quick and easy. We have even had it for a quick lunch and dinner.
Homemade Breakfast Burritos
makes 2 large breakfast burritos (and possibly some extra potatoes)
For the potatoes:
1 medium red potato, unpeeled and diced into even bite-size pieces
1 tbsp. olive oil
1/2 tsp. ground black pepper
1 tsp. kosher salt
1 1/2 tsp. dried oregano
1/2 tsp. Worcestershire sauce
**I usually make this recipe with about 5 red potatoes so I have left-overs for more burritos**
Heat olive oil in a large skillet over high heat. Add the diced potatoes, salt, pepper and oregano. Cook potatoes on high heat until browned, stirring frequently, about five minutes. Reduce the heat to medium-high and add Worcestershire sauce. Cover skillet with lid and cook potatoes until tender, about 10-15 minutes. Once tender, remove from heat and set aside.
For the burritos:
3 whole eggs
2 strips bacon, cooked and crumbled
3/4 cup grated cheddar cheese, divided
1/8 tsp. kosher salt
1/4 tsp. ground black pepper
1/8 tsp. dried oregano
1/2 tbsp. butter
2 good flour tortillas
Heat a large non-stick skillet to medium high. Add crumbled bacon and about 1 cup of the potatoes to the skillet and heat through. Once heated through, make space in the center of the skillet and add butter. Once butter is melted, add the eggs. Season with salt, pepper and oregano. Break up the eggs and incorporate into the bacon and potatoes until mixed well and eggs are cooked through. Remove from the heat and add 3/4 of the cheese and mix together until cheese is melted.
Wrap tortillas in damp cloth or paper towel and microwave on high for 10-15 seconds, until warm and pliable. Lay each tortilla flat on a plate and divide egg, potato and bacon mixture evenly onto each tortilla. There may be too much to fit in each burrito — just add what will fit. Sprinkle the remainder of the cheese over the egg mixture and roll the burritos.