Bacon, egg and potato burritos
These bacon, egg and potato burritos are hearty, portable and ready in 30 minutes. Potatoes fry in the bacon fat until crisp, and the eggs are stirred slowly into soft curds. A quick sear seals each burrito shut. Breakfast, lunch or dinner, they all work.
- 30 minTotal time
- 2Servings
- 730kcal / serving
- 32 gProtein
The science: why this works
Cover, then uncover for potatoes
Covering the potatoes for 8 minutes traps steam, which cooks the insides until tender. Removing the lid then lets the surface dry and fry crisp in the bacon fat. Salt added early helps season them through.
Learn: Waxy and floury potatoes →Gentle heat makes fluffy eggs
Egg proteins tighten as they heat. Low heat and slow stirring let them set into soft, moist curds instead of rubbery bits. Take the eggs off just as they look set, and they will finish with residual heat.
Learn: Cook eggs gently →Bacon fat adds flavor
Fat carries flavor molecules from the bacon into the potatoes. Leaving some in the pan means every bite tastes smoky and savory. It also helps give the potatoes a crisp, golden crust instead of a dry one.
Learn: Fat carries flavor →Bacon, egg and potato burritos
30 minutes · 2 servings · American · Breakfast
Ingredients
Makes 2 servings
- 4 slicesbacon, chopped
- 250 gpotato, cut into 1 cm cubes
- 4eggs
- 40 gcheddar, grated
- 2large tortillas
- 2green onions, sliced
- 1 tsphot sauce
- 10 gbutter
- Salt
- Black pepper
Method
Tips for the best result
- Cut the potato into small, even cubes so they cook at the same speed.
- Cook the eggs until fully set, with no runny parts.
- Warm the tortillas first so they fold without cracking.
Swaps
- Swap the bacon for breakfast sausage for a spicier, meatier burrito.
- Swap the potato for sweet potato for a sweeter filling.
- Swap the cheddar for pepper jack for a little extra heat.
Storing and reheating
Wrap cooled burritos tightly and refrigerate for up to 3 days, or freeze for up to 2 months. Reheat to 165°F (74°C) in a pan, oven or microwave. Thaw frozen burritos overnight in the fridge first.
Bacon, egg and potato burritos: questions
Can you freeze breakfast burritos?
Yes, wrap each cooled burrito in foil or plastic and freeze for up to 2 months. Thaw overnight in the fridge. Reheat until steaming hot, to 165°F (74°C).
How do you cook potatoes until crispy?
Cook them covered to steam through, then uncover and fry in fat until golden. The dry heat crisps the outside. Stir only now and then.
How do you make scrambled eggs soft?
Cook them over low heat and stir slowly until just set. High heat makes them tough and watery. Fully set is still the safe choice for burritos.
