This post was last updated on February 27, 2015 to include new images and a recipe video.
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 great homemade breakfast burritos 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
- 1 tbsp. olive oil
- 1 medium red potato, unpeeled and diced into even bite-size cubes
- ½ tsp. plus ¼ tsp. ground black pepper, divided
- 1 tsp. plus ⅛ tsp. kosher salt, divided
- 1½ tsp. plus ⅛ tsp. dried oregano, divided
- ½ tsp. Worcestershire sauce
- 2 strips bacon
- ½ tbsp. butter
- 3 whole eggs
- ¾ cup grated cheddar cheese, divided
- 2 good quality flour tortillas
- Heat olive oil in a large skillet over high heat. Add the diced potatoes, 1 tsp. salt, ½ tsp. pepper and 1½ tsp. oregano.
- Cook the potatoes on high heat for five minutes until browned, stirring frequently.
- Reduce the heat to medium-high and add Worcestershire sauce. Cover and cook potatoes until tender, about 10-15 minutes. Once tender, remove from heat and set aside.
- While the potatoes are cooking, prepare the bacon by heating a skillet over medium heat and cooking the bacon until crispy, but not burnt. Once cooked, remove from heat and let cool. When cool enough to handle, crumble into pieces.
- Heat a large non-stick skillet to medium-high.
- Add crumbled bacon and 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 the remaining ⅛ tsp. salt, ¼ tsp. pepper and ⅛ tsp. 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 ¾ 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 (depending on the size of your tortilla) -- just add what will fit and allow you to roll it closed.
- Sprinkle the remainder of the cheese atop the egg mixture and roll the burritos.
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