Fans of breakfast burritos, pay attention now. This recipe completely changes everything. Perfect golden potatoes and crunchy bacon all wrapped in a melty cheese omelet and tucked inside a toasty tortilla.
Its beauty? Ready in a flash, this is a one-skillet marvel. It’s also very adaptable. Willing to commit completely? This is the greatest part, so cook your potatoes straight in that wonderful bacon grease. Hungarian? It’s easy; simply add a little vegetable oil in place of the bacon.
The time for the eggs is when the potatoes are crispy and golden. Make them as done as you want; I like mine a bit runny. For a more fully done scramble, cook them longer, or shorter for a softer texture.
The greatest bit is now here: assembly! Tighten up the burritos and top with a handful of cilantro, cheese, and fresh pico de gallo. Breakfast (or lunch or supper!) will never be the same and your taste buds will thank you.
PrintBreakfast Tacos
Fans of breakfast burritos, pay attention now. This recipe completely changes everything. Perfect golden potatoes and crunchy bacon all wrapped in a melty cheese omelet and tucked inside a toasty tortilla.
- Total Time: 45 minutes
- Yield: 6
Ingredients
- Slicings of bacon
- Chunky russet potato
- Salted and peppered
- Butter (two tablespoons)
- Six big beaten eggs
- Cheese (½ cup grated Mexican mix)
- Tortillas, warmed
- Gallo picante (optional)
- Fresh, chopped cilantro (optional)
Instructions
- In a skillet, crisp up bacon. Remove and put away.
- Diced potatoes should be golden brown when sautéed in bacon grease left over. Sprinkle with pepper and salt.
- Lower heat, add beaten eggs to skillet with melted butter.
- Once eggs have set, whisk in cheese. Salt and pepper as needed.
- Top warmed tortillas with scrambled eggs, potatoes, and bacon and add your favorite garnishes, including cilantro and pico de gallo.
- Prep Time: 15
- Cook Time: 30
- Category: breakfast, tacos
Nutrition
- Serving Size: 6
Great