Recipes Breakfast and Brunch Eggs Breakfast Burrito Recipes Crispy Rolled Breakfast Burrito 4.9 (9) 9 Reviews 2 Photos I've always loved the idea of a breakfast burrito, but I've never been crazy about the execution. It always seemed like we were rolling up a bunch of random breakfast ingredients in a tortilla. Plus, it always bothered me that just a little of the top and bottom got browned, I mean, what about the sides? Here I'm going to show you a technique that takes care of both of those issues and will work no matter what ingredients you decide to use. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on August 30, 2022 Save Rate Print Share Add Photo 2 2 Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 2 Yield: 2 burritos Jump to Nutrition Facts Jump to recipe I like burritos, and I love breakfast, but I've never been a huge fan of breakfast burritos. Maybe I've just not enjoyed one made by a true master of the craft. The ingredients, in my experience, never seemed to fully integrate with each other — especially the scrambled eggs component. And yes, I might be overthinking this. Still, I wanted to try to make one where the eggs, cheese, and tortilla were somehow cooked together (verses just some scrambled eggs wrapped in a tortilla). The good news? I think we did just that. The bad news? You have to be able to flip something over in a pan without having your breakfast burrito turn into a breakfast stovetop. Even an experienced flipper such as myself had an issue (although, in fairness, I was doing it from the side so as not to block the camera). But still, if there's a flaw with this technique, that's it. However, if you can effectively flip and stick the landing, you'll be enjoying what I think is a superior breakfast burrito. Besides the ingredients being more harmonized, we also get 100% of the surface area of our tortilla browned and crispy. Get in there and practice, and, as always, enjoy! For more Chef John, be sure to subscribe to Food Wishes on YouTube! Click the "Join" button there to get Chef John's bonus video footage and behind-the-scenes pictures, live chats, and other Food Wishes member exclusives. Cook Mode (Keep screen awake) Ingredients 4 slices bacon 1 large russet potato, peeled and cubed salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste ¼ cup sliced onion ¼ cup sliced bell pepper 1 cup grated Cheddar cheese 4 large eggs, beaten 2 (10 inch) flour tortillas 1 teaspoon hot sauce, or to taste 1 medium avocado, cubed 2 tablespoons sour cream 1 tablespoon fresh cilantro leaves, or to taste Directions Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside. Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat. To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top. Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes. Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito. Unknown Chef's Note: I tossed my diced avocado with lime juice and salt before adding it to the burrito. I Made It Print Nutrition Facts (per serving) 1033 Calories 60g Fat 82g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 1033 % Daily Value * Total Fat 60g 76% Saturated Fat 23g 115% Cholesterol 458mg 153% Sodium 1441mg 63% Total Carbohydrate 82g 30% Dietary Fiber 14g 49% Total Sugars 6g Protein 46g 91% Vitamin C 65mg 72% Calcium 611mg 47% Iron 7mg 38% Potassium 1756mg 37% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.