Bacon, egg and potato burritos
These breakfast burritos are stuffed with everything good about a diner breakfast: crisp bacon, golden potatoes fried in the bacon fat, soft scrambled eggs, sharp cheddar, green onion and a few drops of hot sauce. A final minute seam side down in the pan seals each burrito and gives the tortilla a toasty crunch.
- 30 minTotal time
- 2Servings
- 730kcal / serving
- 32 gProtein
They serve 2 in about 30 minutes and are hearty enough to fuel a long morning. They also freeze well, so it's easy to double the batch and stash a few for busy weekdays.
The science: why this works
- Covering the potatoes first traps steam, which cooks the insides quickly as their starch gelatinizes and turns tender. Uncovering lets that moisture escape so the outsides can fry and crisp.
- Frying the potatoes in rendered bacon fat coats them in smoky flavour and gives plenty of hot fat for an even, golden crust.
- Salting the eggs before cooking helps stop their proteins bonding too tightly, so they set softer and more tender.
- Low heat and slow stirring let egg proteins coagulate gently into soft curds. High heat squeezes water out of the tightening proteins, leaving rubbery eggs in a puddle.
- Searing the burrito seam side down heats the tortilla enough to set the seam closed, while Maillard browning crisps the outside.
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 even 1 cm cubes so they all turn tender at the same time.
- Warm the tortillas before filling; cold tortillas crack when you fold them.
- Cook the eggs until just fully set with no runny liquid left, then take them off the heat straight away.
- Lay the fillings in a line across the lower third of the tortilla to make rolling easier.
- If you plan to freeze the burritos, let the filling cool for a few minutes first so steam doesn't make them soggy.
Mistakes to avoid
- Frying raw potato uncovered from the start — the outsides burn while the insides stay hard. Cover first, then uncover to crisp.
- Scrambling the eggs on high heat — they turn tough and watery. Keep the heat low and stir slowly.
- Overstuffing the tortilla — it won't close and the filling spills out. Use large tortillas and moderate portions.
- Skipping the final sear — the burrito unrolls on the plate. Toast it seam side down first.
Variations and swaps
- Swap the bacon for crumbled breakfast sausage, cooked until it reaches 71°C (160°F).
- Make it vegetarian with black beans and sautéed peppers in place of bacon, frying the potatoes in butter or oil.
- Add salsa, avocado or sour cream at the table; leave them out of any burritos you freeze.
- Use pepper jack or Monterey Jack for a spicier, meltier cheese.
- Dice leftover roast or boiled potatoes to cut the cooking time.
- Swap the bacon for breakfast sausage for a spicier, meatier burrito.
Storing and reheating
Cool the burritos, wrap each one tightly and refrigerate within 2 hours; they keep 3 to 4 days at 4°C (40°F) or below. To freeze, wrap them tightly in foil or plastic wrap, seal in a freezer bag at −18°C (0°F) and use within 2 to 3 months. Thaw overnight in the fridge, never on the counter, then reheat in a 200°C (400°F) oven for 15 to 20 minutes, or unwrap (no foil) and microwave, finishing in a pan to re-crisp. Either way, heat until the centre reaches 74°C (165°F).
Bacon, egg and potato burritos: questions
Can I freeze breakfast burritos?
Yes. Wrap each cooled burrito tightly and freeze for 2 to 3 months for the best quality. Leave out fresh toppings like avocado and salsa, which don't freeze well.
How do I reheat a frozen breakfast burrito?
Thaw it in the fridge overnight, then reheat it in the oven or microwave until the centre reaches 74°C (165°F). In a rush, microwave it from frozen with the foil removed, turning it halfway.
How do I keep breakfast burritos from getting soggy?
Let the filling steam off for a few minutes, warm the tortillas and seal the burritos in a dry pan. Add wet toppings at the table.
How do I know the scrambled eggs are cooked?
Cook the eggs until no runny liquid remains and they're set and fluffy. Fully set eggs matter most for pregnant people, young children, older adults and anyone immunocompromised.
Can I make the potatoes ahead?
Yes. Fry the potatoes up to 3 days ahead and refrigerate them, then rewarm them in the pan before cooking the eggs.
What size tortilla is best for breakfast burritos?
Large tortillas, about 25 to 30 cm across, leave enough room to fold in the sides and roll tightly.
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.
