Breakfast Burritos
Is there anything better than a breakfast burrito in the morning? There is if has a crispy cheesy crust and it’s loaded with crispy hashed browns and lots of pickled jalapeño slices. These Breakfast Burritos are the best breakfast burritos I’ve ever had.
Servings: 2 people
Ingredients
- 4 slices bacon
- 3 tablespoons neutral oil
- 6 ounces frozen hashed browns (I like Alexia)
- 3 large eggs
- ½ tablespoon unsalted butter
- ¼ teaspoon kosher salt
- 2 (10-in) burrito-size flour tortillas
- ¾ cup (3 to 4 ounces) shredded cheese (I like a blend)
- ¼ cup chunky salsa
- Pickled jalapeño slices
- ¼ avocado peeled and pitted, thinly sliced
Instructions
To Make the Burritos:
- Begin by preheating your oven to 400°F. Place the four slices of bacon on a small baking sheet and bake for about 20 minutes, or until the bacon is crispy. Remove from the oven, place on a paper towel-lined plate, and set aside.
- In a skillet set over medium-low heat, add the 3 tablespoons of neutral oil and heat until shimmering. Add the hashed browns, patting and scooting them into an even layer. Gently press and cook for about 5 minutes on each side or until golden brown and crispy. Pressing is important to help achieve the desired crispiness. Wipe the pan clean with a paper towel to use later.
- Heat a small nonstick pan over medium-low heat and add the ½ tablespoon of unsalted butter. In a bowl, whisk the eggs with ¼ teaspoon of salt and pour into the pan. Scramble to your desired doneness. I recommend a soft scramble as the eggs will continue to cook and dry out a bit when you assemble the burritos.
To Assemble the Burritos:
- On the bottom third of the tortilla, sprinkle 2 tablespoons of shredded cheese, leaving about a 1-inch border on the lower edge of the tortilla. Layer on half the hashed browns, then half of the scrambled eggs.
- Using a fork to get just the chunkier bits and leave most of the liquid behind, add half the salsa, in an even layer. Next, top with pickled jalapeño slices and half of the avocado slices. Roll the burrito up, tucking in the sides/edges as you roll. Use your pinkies to keep the filling and sides in while you’re rolling. Repeat the process for the second burrito.
- Heat skillet over medium heat. When warm, sprinkle 2 tablespoons of shredded cheese in the middle of the skillet, in a line about as wide and long as your burrito. Place the burrito, seam side down, on the cheese and cook until the cheese has crisped up, a minute or two.
- Repeat the process on the other side of the burrito. And then again for the second burrito. Cut the burritos in half and serve with desired sides. I like to serve mine with more chunky salsa and some chips. Serve while warm.
Notes
Tips and Tricks:
- How do I get a tight roll on my burrito? Use your pinkies to keep everything nice and tucked while you’re rolling. A fresh tortilla is best because when it’s dried out, it’s prone to cracking or tearing.
- How do I get crispy hashed browns? Pressing them while cooking is the best way to create more surface contact which leads to crispier hashed browns.
Nutrition
Calories: 65kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 293mg | Potassium: 123mg | Fiber: 2g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg