Breakfast for dinner is a hallmark of weeknight cooking. It is a great way to change things up. And if you have egg laying chickens, like we do, it’s a great way to use up an egg surplus! These Classic Breakfast Burritos are massive and loaded with potatoes, ham, bacon, eggs and cheese – so they are going to be just find as an all in one hand held dinner!
One really great thing about making breakfast burritos, is that you can use whatever you have to hand. These ones are with ham and bacon. But you could use sausage (ground or links) of just about any kind. You can also add other veggies in, like bell peppers or mushrooms. Really anything you might mix into an omelet will work with these.
In order for this to cook up quickly and evenly, you need to make sure that you do not cut the potatoes too thick. If you have larger red potatoes you have to quarter them before you slice them into the quarter inch pieces. You can also go as far as to dice them, but you don’t want them to turn to mush.
I have included my own blend of taco seasoning to use on the recipe. If you have your own blend that works too, or you can use the packets. As for the taco sauce, you can go with mild, medium or hot – or even green. Alternatively you could add in some salsa or fresh pico de gallo. You may have noticed my note at the end of the recipe about folding the burritos up in foil after you make them. It really is that extra touch that makes these burritos that much better. The cheesy gets all melty and the tortilla warms up just enough to really attach to the filling.
Now Let’s Get Cookin’!
Classic Breakfast Burritos
- 6 Extra Large Flour Tortillas
- ½ lb Bacon cut into ½inch pieces
- 3 lb Red Potatoes halved and sliced (¼inch thick)
- ½ Medium White Onion sliced
- 2 tbsp Taco Seasoning see recipe below, divided
- 12 Eggs beaten
- ½ lb Ham chopped
- 3 cups Cheddar Cheese shredded
- 1 cup Sour Cream
- ½ cup Taco Sauce optional
- In a large saute pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Reserve all grease in pan.
- Add potatoes and onions to pan. Sprinkle with 1½ tablespoons of taco seasoning. Stir to coat with grease and seasoning. Cover with lid and let cook for 5 minutes before reducing heat to medium. Let cook another 10 minutes.
- Add remaining taco seasoning to beaten eggs along with 2 cups of cheese and the chopped ham.
- Remove lid from pan and push potato mixture to one side. Pour egg mixture into the empty side and let sit for 3 minutes before adding back the bacon. Begin to stir the eggs so they start to cook through. Then stir in potatoes and cook until eggs are no longer runny (or until your desired doneness).
- Smear the center of the tortilla with sour cream (plus some on the edge to "seal" the burrito). Add a portion of filling and top with additional cheese. Drizzle with taco sauce (if desired). Fold sides of the burrito in and then roll up from the top.
- **It's best if you wrap each burrito in foil after you roll them up. If helps the extra cheese melt as well as brings it all together to hold better.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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