Print

Crispy Bacon Egg and Cheese Burrito Recipe with Herb-Roasted Potatoes

crispy bacon egg and cheese burrito - featured image
Print Recipe

A hearty and delicious breakfast burrito featuring crispy bacon, fluffy scrambled eggs, melted cheese, and herb-roasted potatoes. Perfect for a quick morning meal or weekend brunch.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 6 slices thick-cut bacon
  • 1 cup shredded sharp cheddar cheese
  • 4 large flour tortillas (10-inch size)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon butter or oil, for cooking eggs
  • 3 medium Yukon Gold potatoes, washed and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Toss diced Yukon Gold potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper in a large bowl. Spread in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  2. While potatoes roast, place bacon slices in a cold skillet over medium heat. Cook, turning occasionally, until crispy and browned, about 8-10 minutes. Transfer bacon to paper towel-lined plate to drain excess fat. Once cooled, chop into bite-sized pieces.
  3. In a bowl, whisk eggs with a pinch of salt and pepper. Heat butter or oil in the same skillet over medium-low heat. Pour in eggs and let sit undisturbed for about 20 seconds. Gently stir with a spatula, pushing eggs from edges to center. Cook until just set but still soft and creamy, about 2-3 minutes. Remove from heat.
  4. Warm tortillas briefly in a dry skillet or microwave until pliable. Lay each tortilla flat and evenly distribute scrambled eggs down the center. Sprinkle chopped bacon and shredded cheddar cheese over the eggs. Fold sides over filling and roll tightly into a burrito.
  5. Heat skillet over medium heat. Place burritos seam-side down and cook for 2-3 minutes per side until tortillas are golden and crispy and cheese is melted. Press gently with spatula for even browning.
  6. Slice burritos in half and plate with a generous serving of herb-roasted potatoes. Optionally garnish potatoes with fresh rosemary or flaky sea salt.

Notes

Cook bacon low and slow to keep it crispy but tender. Avoid overcooking eggs by stirring gently on medium-low heat for soft, creamy curds. Warm tortillas before rolling to prevent cracking. Press burritos seam-side down when toasting to seal and crisp the outside. Use sharp knives for even potato cubes and roasting.

Nutrition

Keywords: bacon, egg, cheese, burrito, herb-roasted potatoes, breakfast, brunch, crispy, easy recipe

Find it online: https://larameals.com/crispy-bacon-egg-and-cheese-burrito-recipe-with-herb-roasted-potatoes-easy-and-delicious/