Breakfast Burrito

Make the breakfast burritos

Before you start: Dice the potatoes evenly so they become tender together. Use a large, thin tortilla; a small taco-size round will not enclose this filling.

1. Cook the bacon. Cook the bacon in a large skillet over medium heat until browned and crisp, about 8 to 12 minutes, turning as needed. Transfer to a paper-lined plate; when cool enough, break into bite-size pieces. Save 1 tablespoon of fat for the potatoes if you like, or use neutral oil.
2. Brown and soften the potatoes. Pat the potato cubes dry. Heat the tablespoon of oil or bacon fat in a wide skillet over medium heat. Add the potatoes in one layer with ½ teaspoon salt and ¼ teaspoon pepper. Cook for about 15 to 20 minutes, turning every few minutes, until their centers are tender and several edges are golden. If they color before softening, lower the heat and cover briefly, then uncover to evaporate moisture.
3. Scramble the eggs. Whisk the eggs thoroughly with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Melt the butter in a nonstick skillet over medium-low heat. Add the eggs and stir gently but steadily with a spatula, scraping the bottom to form small, smooth folds, about 4 to 6 minutes. Cook until fully set but still glossy and moist; do not leave runny egg in a make-ahead burrito. Take the pan off the heat promptly and fold in ½ cup of the cheddar until it melts into the eggs.
4. Warm the tortillas. Warm each flour tortilla briefly in a dry skillet or covered in the microwave until soft and flexible. The tortilla should bend without cracking. If using our Homemade Flour Tortillas, roll four large, thin rounds rather than its standard smaller rounds.
5. Fill without soaking. Divide the potatoes, cheesy eggs, bacon, and remaining ½ cup cheese into four equal portions. Place one portion in a compact strip below the center of each tortilla, leaving about 2 inches clear at the sides. Let obvious steam subside for a minute before wrapping so moisture does not collect inside the tortilla. Keep salsa and chile sauce outside the burrito.
6. Roll and seal. Fold the left and right sides over the ends of the filling. Lift the near edge over the filling, tuck it snugly, and roll away from you. Set seam-side down. If desired, place each burrito seam-side down in a dry skillet over medium heat for 1 to 2 minutes, just until the seam holds and the tortilla takes a few light spots. Serve promptly with salsa or green chile on the side.

Keep the filling right

Potatoes still firm? Give them more time before assembly; a golden surface does not guarantee a tender center. Eggs dry? Use medium-low heat and remove the pan as soon as the eggs are fully set. Wrap splitting? Warm the tortilla first and leave a clear border. Bottom soggy? Let the filling stop steaming heavily and put wet sauces on the side. These are practical cooking cues for this formulation, not results of a claimed kitchen test.

Make ahead and reheat

Refrigerate cooked burritos within 2 hours, or within 1 hour when the surroundings are above 90°F (32°C); keep them covered at 40°F (4°C) or colder and use within 3 to 4 days. Reheat a leftover burrito thoroughly to 165°F (74°C) at the center. An oven or covered skillet can restore a little tortilla texture after the center is hot. For a batch to freeze, let the cooked components stop steaming, wrap each burrito individually, and freeze promptly; reheat from frozen until the center reaches 165°F. Follow the USDA egg guidance, leftovers guidance, and reheating guidance.