Imagine biting into a warm, fluffy tortilla hugging crispy bacon, golden potatoes, creamy scrambled eggs, and oozy cheese—this breakfast burrito is pure morning magic. It’s the ultimate grab-and-go fuel that tastes like a cozy diner hug, keeping you full and smiling till lunch.
Dish Story
Legend has it this burrito was born in a bustling Jozi food truck, where a chef combined leftover breakfast staples to create something epic. Inspired by South African ‘boerewors’ rolls and Mexican street food, it became a symbol of comfort and hustle—perfect for fueling dreamers chasing big city adventures. Today, it’s a global love letter to mornings done right.
What you’ll need.
You’ll love this!!
Your Questions Answered!
Can I make these vegetarian?
Absolutely! Skip the bacon and add sautéed mushrooms or black beans. For extra flair, toss in some spinach or bell peppers.
How do I prevent a soggy tortilla?
Let ingredients cool slightly before assembling, and don’t overstuff. The foil wrap helps too!
Can I use corn tortillas?
Stick to flour tortillas—they’re more flexible and hold up better. Corn might crack under all that goodness!
Bacon Egg Cheese Breakfast Burrito: The Ultimate Morning Hug
Ingredients
For the Bacon
- 8 slices thick-cut bacon (go big or go home!)
- Paper towels for draining
For the Potatoes
- 2 large russet potatoes, diced small
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
For the Eggs
- 8 large eggs
- 1/4 cup whole milk or heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- 1/4 cup chopped chives (optional but chef’s kiss!)
For Assembly
- 6 large flour tortillas (burrito size)
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/2 cup sour cream
- 1/4 cup salsa or hot sauce
- 2 green onions, sliced
For the Ultimate Experience
- Extra hot sauce
- Avocado slices
- More cheese (obviously!)
- Hash browns instead of potatoes (for lazy vibes)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil, pop a wire rack on top (secret weapon!), and arrange bacon in a single layer. Bake 15-20 mins until crispy—no flipping needed! Cool on paper towels, then chop into bits.
- Toss diced potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread on a baking sheet and roast at 400°F for 25-30 mins, flipping halfway, until golden and crisp.
- Whisk eggs with milk, salt, and pepper. Melt butter in a skillet over medium-low heat. Pour in eggs, let sit 30 secs, then gently stir until just set and creamy (about 3-4 mins). Stir in chives if using.
- Warm tortillas in the microwave or a dry skillet. Lay one flat, add scrambled eggs, roasted potatoes, bacon, cheeses, sour cream, salsa, and green onions. Be generous—life’s too short!
- Fold the bottom edge up, tuck in the sides, then roll tightly from bottom to top. Wrap in foil if saving for later.
- For extra crunch: Heat a skillet, place burrito seam-side down, cook 2-3 mins until golden. Flip and repeat. Now it’s crispy AND melty—perfection!