My husband loves loaded baked potatoes and I love breakfast. We both love this combination of the two! What started out as an experiment one Saturday morning has quickly become one of our favorite morning meals. Enjoy!
Blue Ribbon Recipe
These loaded breakfast burritos are hearty and full of so much flavor. They're very filling. While traditionally breakfast, you can really have these for dinner too. The seasoned hash browns aren't only tasty, they add so much to the burrito. We loved the cheesy eggs with bits of crispy bacon. Top with salsa and sour cream for a breakfast burrito with a Southwestern flair.
Depending on how you like things seasoned, we'd suggest adding salt and pepper to your hash browns and eggs to taste.
Pan fry bacon over medium heat until crisp. Set aside to cool, then crumble into small pieces. Leave enough grease in the pan to fry the potatoes and spoon the extra grease into another frying pan to cook the eggs.
While the grease is still hot, lay the potatoes in an even layer in the pan. Cover the pan and let the potatoes cook over medium heat until nice and brown. Add chili seasoning mix when the potatoes are almost browned.
Whisk together the eggs and milk in a bowl (if desired, add extra chili seasoning mix).
Pour into the smaller frying pan with reserved grease and cook over medium heat, stirring gently. Stir the crumbled bacon and cheese into the eggs when they are about half-cooked, then let them continue to cook until done.
Lay a tortilla out and pile 1/4 of the potatoes on it.
Now lay 1/4 of the cheesy eggs on top of the potatoes.
Top that with salsa, sour cream, and chives.
Fold the ends in and roll the burrito.
Optional when served add a little extra salsa and sour cream.
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