Breakfast Burritos With Potatoes, Bacon, and Eggs
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Savory and satisfying breakfast burritos with potatoes, bacon, eggs, and cheese you can make on the weekend when you’re craving a diner-style brunch at home.
There are all kinds of breakfast burritos out there. More traditional ones often have beans, avocado, or salsa in them, like our giant breakfast burrito for two recipe. But this recipe? It’s an easy-to-make breakfast burrito with simple ingredients – crispy bacon and fried potatoes, scrambled eggs, plenty of cheese, and hot sauce – that you can whip up on a Sunday morning with things you probably already have in your pantry.
This recipe was inspired by one of my all-time favorite breakfast wraps: The J-Dizzle (W)rap from Bill’s Luncheonette. Located right down the street from where I grew up, Bill’s was the go-to spot for a tasty and hearty brunch. I probably went every other week during my senior year of high school, meeting up with friends for a good meal and small-town gossip. And every single one of my memories there includes the J-Dizzle. So this breakfast burrito is pretty nostalgic!
Gooey, cheesy, and super savory with a little bit of crunch from the crispy potatoes and bacon, these breakfast burritos are everything. Make them for an 11am breakfast after a late night out, or enjoy them as breakfast for dinner when you’re running out of groceries. No matter when you choose to make these, we guarantee they’ll hit the spot.
What This Recipe Entails
To make a bacon egg and cheese breakfast burrito with potatoes, you’ll have to cook all of the components separately, then wrap them up in a tortilla. It’ll take about 20 minutes to fry the potatoes, during which you can also crisp up the bacon. Then you’ll need just a few minutes to scramble the eggs and assemble the burritos.
- Prep time: 10 minutes
- Cook time: 25 to 30 minutes
Breakfast Burrito Ingredients
You can make a bacon egg and cheese breakfast burrito with ingredients you likely already have on hand. Simple, easy, and delicious!
- Potato – We like using classic russet potatoes for this recipe since they fry really nicely and add a crispy crunch to your breakfast burrito. One small potato is plenty for two burritos.
- Bacon – Make it fresh for these wraps, or prepare some ahead of time and simply reheat it to add to your breakfast burrito.
- Eggs – We find that 2 eggs per burrito is about the perfect serving size.
- Cheese – You’ll need shredded cheddar and sliced American cheese for this recipe. The cheddar gets mixed into the eggs, while the American cheese gets melted onto the tortilla for a creamy, cheesy layer of goodness that’s like a blanket for the burrito filling.
- Wraps – It’s a breakfast burrito, so grab those burrito-size tortillas from the store! These are usually 12 or 14 inch flour tortillas. A slightly smaller tortilla will work too, but you’ll have to adjust the amount of filling you use so you can still roll it up.
- Hot sauce – Frank’s Red Hot is our go-to breakfast hot sauce, but you can use your favorite hot sauce here.
How To Make Bacon Egg and Cheese Breakfast Burritos
All you need to do is cook each of the components – potatoes, bacon, and cheesy eggs – and then assemble!
- Fry the potatoes. Cook them in vegetable oil over medium-high heat until they’re golden brown and crispy, turning them over occasionally to ensure even cooking. Drain on paper towels once they’re done.
- Crisp the bacon. While the potatoes cook, fry the bacon over medium-high heat until crispy. Drain on paper towels.
- Make the eggs. Next, scramble the eggs over medium-low heat until cooked through. Then stir in the shredded cheddar until melted.
- Assemble. Lay sliced American cheese on the tortillas, then melt briefly in the microwave. Add eggs, potatoes, and bacon to the wraps, then drizzle generously with hot sauce.
- Fold and serve. Fold the burritos by first tucking in the two “ends,” then rolling the wrap over itself while holding the ends in place with your pinky fingers to close. Optionally slice in half and serve hot.
Serving Suggestions
- Weekend brunch – Serve breakfast burritos with a side of fresh fruit and a glass of juice for a delicious and filling Sunday brunch. They’re super savory, so fresh sides are best here.
- Breakfast for dinner – Go all out on savory flavors and serve these with french fries or extra crispy potatoes for dinner! Or, pair it with a small salad to get your veggies in, too.
- High protein breakfast – If you need a protein boost, these breakfast burritos will do the job. Make extra potatoes and bacon on the weekend, then simply reheat in a frying pan before adding to your wrap to make this a quick and easy weekday breakfast.
Next time you’re craving a savory, high protein breakfast burrito, try our recipe and let us know what you think by leaving a rating and a comment below!
Expert Tips
- Potatoes – Crispy breakfast potatoes are a key ingredient in this burrito! Let them fry in the oil and turn them over every once in a while to prevent burning – but don’t stir them too much or they won’t crisp. Also make sure to use a large pan so you have as much surface area as possible for the potatoes to sit in the oil.
- Cheese – Don’t skimp on the cheese. Melting the American cheese onto the wrap helps encase the burrito filling in a gooey layer, while the cheddar that gets melted into the eggs binds the filling together and distributes cheesy flavor throughout every bite. Both steps (and both kinds of cheese) are necessary for the perfect breakfast burrito, in our opinion!
- Assembly – When assembling your burritos, add the filling in a line down the center of the tortilla and make sure to leave at least 1 to 2 inches of space at each end. This will make it easier to fold.
- Prep ahead – You can always fry the potatoes and bacon ahead of time, and then simply reheat in a frying pan to crisp them back up before making breakfast burritos. This is a great way to make this recipe quicker for a weekday breakfast!
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Breakfast Burritos With Potatoes, Bacon, and Eggs
Ingredients
- 1 to 2 tablespoons vegetable oil
- 1 small russet potato sliced into thin semicircles, about ⅛ inch thick
- 4 pieces bacon
- 4 large eggs
- 1 tablespoon milk or water
- ½ cup shredded sharp cheddar cheese
- 2 12-inch flour tortillas
- 4 slices American cheese
- Frank's Red Hot or other hot sauce
- Salt & pepper to taste
Instructions
- Heat the vegetable oil in a large saute pan over medium-high to high heat, until shimmering. Add the potatoes and fry until crispy and golden brown, turning over occasionally, about 20 minutes. Season potatoes with salt and pepper to taste and drain on paper towels.In the meantime, fry the bacon over medium-high heat until crispy. Drain on paper towels and set aside.
- Whisk together eggs and milk in a small bowl, then transfer to a lightly greased skillet. Scramble eggs over medium-low heat until cooked through.Lower the heat and stir in the shredded cheddar until melted.
- Next, place each tortilla on a microwave-safe plate. Place 2 slices of American cheese side by side in the center of each tortilla, then microwave the wraps for about 30 seconds each to melt the cheese.
- Assemble the wraps. Add the cheesy eggs first, then the potatoes and bacon, and finish with a generous drizzle of hot sauce.Fold the burritos by first tucking in the two “ends,” then rolling the wrap over itself while holding the ends in place with your pinky fingers to close. Optionally slice in half and serve hot.
Notes
Prep ahead: You can always fry the potatoes and bacon ahead of time, and then simply reheat in a frying pan to crisp them back up before making breakfast burritos. This is a great way to make this recipe quicker for a weekday breakfast! Serving suggestions: Serve with fresh fruit and juice for a satisfying weekend brunch, make these for a high protein breakfast, or enjoy them as breakfast for dinner!
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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