Bacon Egg and Cheese Breakfast Burrito
Bacon Egg and Cheese Breakfast Burrito makes the start of any day fun, great to prepare ahead of time and to have it on-the-go! Enjoy the most important meal of the day with this easy recipe!
Servings 4 burritos
- 16 slices bacon
- 16 ounces package frozen hash browns
- 8 large eggs
- 1/3 cup half and half
- 4 tablespoons butter
- 1/2 teaspoon paprika
- Kosher salt
- Freshly ground black pepper
- 4 large flour tortillas
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- Hot sauce for serving
Cook the Bacon:
Place a large, cast-iron skillet over medium heat. Once hot add the bacon slices and cook until crispy, working in batches, about 8 minutes per batch.
Place cooked bacon slices on a paper towel-lined plate, to drain off excess fat.
Discard most bacon fat from the skillet, leaving in only about 2 tablespoons.
Cook the Hash Browns:
Cook the hash browns according to package directions in the skillet in the bacon fat and transfer to a plate when done.
In a medium bowl, whisk together eggs and half and half until combined.
Cook the Eggs:
Wipeout the same cast-iron skillet, place it over medium heat and melt the butter.
When butter is just starting to foam, add the beaten eggs and reduce heat to medium-low.
Using a rubber spatula, stir the egg mixture occasionally until soft curds form. Season with paprika, and salt and pepper to taste.
Assemble the Burritos:
Arrange tortillas on a flat surface.
In the center of each one, layer hash browns, ¼ of the scrambled eggs, ¼ cup each cheese, and 4 slices of bacon per burrito.
Fold in the two shorter/extremity sides, and after that roll up tightly.
Serve with hot sauce for dipping.
Calories: 792kcal | Carbohydrates: 40g | Protein: 43g | Fat: 62g | Saturated Fat: 20g | Cholesterol: 404mg | Sodium: 1462mg | Potassium: 740mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1397IU | Vitamin C: 9mg | Calcium: 511mg | Iron: 4mg