Description
These Crispy Bacon Egg and Cheese Burritos with Potatoes are everything a morning should be—comforting, filling, and full of flavor. With perfectly golden potatoes, smoky bacon, fluffy scrambled eggs, and melty cheese wrapped in a warm tortilla, they’re ideal for brunch spreads, weekend prep, or grab-and-go mornings. A touch of fresh herbs and an optional jalapeño kick takes this classic breakfast combo to the next level.
Ingredients
8 large eggs
16 slices bacon, cooked until crispy
2 cups shredded cheese (cheddar, pepper jack, or your favorite blend)
4 large russet potatoes, peeled and diced
8 large flour tortillas
4 tbsp vegetable oil (for potatoes and pan toasting)
Salt and pepper to taste
4 tbsp chopped chives or scallions
Optional twists:
1 jalapeño, finely diced (for spice)
1/2 tsp smoked paprika (to season potatoes)
Salsa or hot sauce for dipping
Instructions
Heat 2 tbsp oil in a large skillet over medium heat. Cook diced potatoes with salt, pepper, and paprika (if using) until golden and crispy, about 15–20 minutes. Set aside.
In another pan, scramble eggs until fluffy. Season lightly with salt and pepper.
Warm tortillas slightly to make them pliable.
Assemble each burrito: layer eggs, cheese, crispy bacon, potatoes, chives, and optional jalapeños.
Roll burritos tightly and toast seam-side down in a skillet with remaining oil until golden and crisp on both sides.
Rest for 5 minutes before serving. Slice in half and serve with salsa or hot sauce if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast