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5 from 1 vote

Breakfast Burrito For Two

This giant breakfast burrito for two is stuffed with crispy potatoes, savory bacon, cheesy eggs, beans, pico de gallo, avocado, and hot sauce for tons of flavor in every bite.
Servings 1 burrito
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Equipment

  • Frying pans medium and large
  • Aluminum foil

Ingredients

Breakfast Potatoes

  • 1 to 2 tbsp vegetable oil
  • 1 small russet potato diced into 1/4-inch cubes
  • 1 pinch salt
  • 1 pinch black pepper

Cheesy Scrambled Eggs

  • 4 large eggs
  • 1 tbsp milk
  • cup shredded mexican-blend cheese

Burrito Fillings

  • 1 medium avocado
  • 1 tsp lime juice
  • 1 pinch sea salt
  • ½ cup canned refried black beans warmed
  • 3 pieces cooked bacon chopped
  • 2 servings pico de gallo
  • 1 to 2 tbsp roja hot sauce
  • 1 burrito-size flour tortilla

Instructions

  • First, prepare the breakfast potatoes. In a large frying pan, heat vegetable oil over medium-high heat until shimmering. Add cubed potatoes and season with salt and pepper. Cook until crispy, turning over occasionally, about 20 minutes. Then remove from heat and set aside.
  • While the potatoes are cooking, prepare the cheesy scrambled eggs. Preheat a lightly greased frying pan over medium-low heat, then whisk together eggs and milk in a small bowl. Transfer eggs to the frying pan and cook until slightly firm on top, about 5 to 7 minutes, then scramble and cook until warmed through, about 2 to 3 more minutes. Lower heat and stir in shredded mexican-blend cheese until melted, then remove from heat and set aside.
  • Prepare the remaining burrito fillings. Mash avocado in a small bowl and stir in lime juice and sea salt, then set aside. Warm refried beans in the microwave for about 1 to 2 minutes, stirring occasionally, then set aside. Warm the flour tortilla in the microwave between two sheets of dampened paper towels for about 30 seconds.
  • Assemble the burrito. Lay down the tortilla on a large sheet of aluminum foil. Spread the refried beans over the tortilla, then top with scrambled eggs, potatoes, and a drizzle of roja hot sauce in a line down the center of the tortilla. Finally, top with chopped bacon, pico de gallo, and mashed avocado.
  • Carefully fold the burrito using two hands. Fold opposite sides into the center, then use your pinky fingers to pinch the sides of the burrito in as you roll it over itself in the other direction. Quickly wrap with aluminum foil to hold everything together.
  • Transfer to a cutting board and slice the burrito in half with a large, sharp chef's knife. Serve immediately!

Notes

Burrito fillings: Instead of guacamole, we used mashed avocado seasoned with lime juice and sea salt. This is because we also included pico de gallo, which has tons of tomato, onion, and jalapeno - the other ingredients normally in guacamole! Simplifying the avocado prevents this burrito from being even more over-stuffed than it already is :)
Burrito assembly: This burrito is loaded, so you'll feel like you're putting too many things into it - but don't let this intimidate you! We suggest using the largest burrito-sized tortilla you can find (we bought 14-inch ones from Vallarta).
Folding the burrito: A warm, pliable tortilla makes it so much easier to fold burritos. But in case you have trouble, know that you can always double-wrap it if needed! Have an extra tortilla handy in case the first one rips. Also, definitely assemble the burrito on top of foil so you can quickly wrap it up once it's folded - this will help hold it together!
Prep ahead: This burrito is so much easier to make if you prepare ingredients ahead of time. You can cook the bacon and potatoes as early as the day (or even two days) before, and simply reheat them in a frying pan before adding to the burrito.
Serving: Cut this burrito in half and serve for 2 people. Or wrap up the other half and save it for later that day :) It's more than enough food for one meal!
 
Author: Nicole
Calories: 1312kcal
Course: Breakfast, Brunch, Lunch
Cuisine: American, Mexican
Keyword: Avocado, bacon, breakfast, brunch, burrito, eggs, flour tortillas, hot sauce, mexican, mexican cheese, pico de gallo, potatoes, refried beans

Nutrition

Calories: 1312kcal | Carbohydrates: 100g | Protein: 55g | Fat: 81g | Saturated Fat: 23g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 784mg | Sodium: 2728mg | Potassium: 2344mg | Fiber: 25g | Sugar: 14g | Vitamin A: 2366IU | Vitamin C: 61mg | Calcium: 568mg | Iron: 12mg