I am a total breakfast person. I could eat bacon every day. I've never turned down an omelette. Waffles, pancakes, crepes? Yes please! And don't even ask me about my all-time favorite, eggs Benedict... just bring me a plate and I'll be your best friend for life.
But I'll also eat just about anything wrapped in a tortilla.
Especially if it includes crispy bacon, crunchy-on-the-outside-soft-on-the-inside potatoes, and fluffy scrambled eggs. (Oh, and cheese... can't forget about the cheese.) What's not to love?
These burritos are (yet another) knock off of a restaurant favorite, this time from Dane's hometown of Kimberly, Idaho. Burritos so good that we always have to make a trip to Fiesta Ole whenever we go to visit. And they couldn't be simpler! And the best part is that this is totally just a base recipe. You could, for instance, use frozen tater tots like Fiesta does, or you could add salsa, cilantro, scallions, olives... the possibilities are endless! Make 'em yours, any way you want... just make 'em! Your tastebuds will thank me.
Easy Breakfast Burritos
a Learning Curve Original!
yields 6 burritos, roughly 390 calories each
1 tablespoon olive oil
1/4 pound bacon, diced
2 medium red potatoes, cubed
2 tablespoons buttermilk
6 medium, soft taco-sized flour tortillas
3 ounces cheddar cheese
1. Heat oil in a deep skillet over medium-high heat. Add diced bacon and cook until brown and crispy. Remove bacon to drain on a paper towel-covered plate, reserving most of the drippings in the pan.
2. Add the potatoes to the pan and cook, stirring occasionally, until brown and crispy on all sides and soft in the center. Remove to drain on another paper towel-lined plate. Discard drippings as desired.
3. In a medium bowl, whisk together the eggs and buttermilk until frothy. Season with a generous pinch of salt and a few grinds of pepper. Add the eggs to the previous pan over medium-low heat, and cook, stirring continuously, until set. Remove from heat and stir in the previously cooked bacon and potatoes.
4. Warm tortillas by desired method (stovetop griddle or microwave for 30 seconds). Top with a scoop of egg mixture and half an ounce of cheese. Roll burrito by folding in half length wise, gently pulling back the tortilla and its contents, folding in the sides, and finally rolling forward. Enjoy!