Homemade Breakfast Burritos

Dustin and I have searched far and wide for a good breakfast burrito.

Homemade Breakfast Burritos recipe by Lacey Baier, a sweet pea chef

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.

Homemade Breakfast Burritos

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.

Homemade Breakfast Burritos

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.

Homemade Breakfast Burritos recipe by Lacey Baier, a sweet pea chef

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**

Directions

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

Directions

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.

 

Enjoy!

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As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!

Comments

  1. David Clark says

    I am going to give your recipe a try tomorrow morning. I have never made my own so I guess it’s about time.

  2. Sara says

    Hi! Thanks for the recipe! I’m trying it now!
    Have you frozen the burritos after making them up? I’ve seen a few recipes for frozen breakfast burritos but this make up seems the tastiest. But I don’t want to harm the integrity of them. Just wondering if you have any suggestions or if you’ve tried freezing them.
    Thanks!

    • says

      You know, I have never tried freezing this recipe before. I can’t imagine the integrity of the eggs and potatoes will hold up very well upon freezing, but I’d love to know how it turns out if you try :)

  3. Doc says

    Although this looks like a great recipe that is representative of San Diego burritos, I would recommend using the stovetop to heat your tortillas vice the microwave. Package the burrito and use a little cheese for glue to hold it together, and then heat it on the stove.

  4. Brieanne says

    This was absolutely FABULOUS. We move a lot with my husband being in the military. One of the drawbacks is missing my San Diego breakfast burritos! Thank you, thank you, thank you for giving them back to me! My husband said that this will be one of our go-to recipes for special mornings. Fabulous!

  5. Katherine says

    Just discovered your site and love it! Started off by making your breakfast burrritos. Got to be honest, around here breakfast burritos are a staple and didn’t think that your version could be that much different than the ones I’ve been making for years. Boy, was I wrong. Loved the flavor of the potatoes with the worschestshire and oregano. Made them with sausage cause my crew prefers sausage to bacon (I know, can you believe it) and they were fabulous! Thanks so much for sharing!

  6. says

    I agree, there are thousands of breakfast burritos in San Diego, but the best ones are usually what we make at home with whatever is left in the fridge! I usually use queso fresco instead of cheddar, if you haven’t, you should try it!

    • says

      Hi Tiffany! Never tried making them with queso fresco! I will have to try that next time…I usually don’t use queso fresco because Dustin doesn’t like it…but this could be an easy substitution for my burritos. Thanks!

  7. Connie says

    Hi, We make theses on the weekends but yours looks so much better. I will be making your this Saturday. Thanks for a great website and delicious recipes.

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