Breakfast Burrito

    Breakfast Burrito

    Recipe photo: Breakfast Burrito
    1

    Breakfast Burrito

    (37)
    35min


    36 people made this

    About this recipe: This is a hearty wrap that's perfect for breakfast, brunch, lunch or dinner. Tortillas are wrapped around a bacon, egg, onion and potato filling.

    Ingredients
    Serves: 4 

    • 8 rashers streaky bacon
    • 8 eggs
    • 75ml milk
    • 3 tablespoons water
    • salt and pepper to taste
    • 50g diced onion
    • 2 large potatoes, peeled and chopped
    • 15g butter
    • 4 corn or flour tortillas

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place bacon in a frying pan. Cook over medium high heat until evenly brown. Keeping drippings in the pan, remove the bacon and drain on kitchen towels. Crumble the bacon.
    2. While the bacon is cooking, mix the eggs, milk, water, salt and pepper in a bowl until combined.
    3. Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour egg mixture into the frying pan. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.
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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (29)

    by
    38

    I added in some fresh minced garlic when I threw in the onion and I used Johnny's Seasoning Salt in place of real salt. As I made the soft tacos, I spread a mix of sour cream/salsa on the tortilla, spooned some of the mixture into the tortilla, then sprinkled some extra sharp white cheddar cheese on the top. HUGE hit with the family. The boys especially liked these. I made this for breakfast both weekend days.  -  13 Aug 2012  (Review from Allrecipes US | Canada)

    by
    31

    I made this recipe without making any changes. Its awesome as is but i think adding some cheese in to the wrap will put this recipe over the top...thanks for the recipe  -  10 Feb 2011  (Review from Allrecipes US | Canada)

    by
    17

    Oh so delicious! I cooked the onions in with the potatoes until they were translucent and tender too, I only used 2 T milk. All I added was picante sauce on mine. I could eat these all the time! I cut this in half. Thanks for sharing this, Rhonda!  -  13 Jul 2007  (Review from Allrecipes US | Canada)

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