bacon, egg and potato breakfast burritos

Name: BACON, EGG AND POTATO BREAKFAST BURRITOS
Prep time: 10 min
Cook time: 15 min
Yield: 14
Cuisine: American
Ingredients: 2 pound(s) sliced bacon; 18 large eggs; 1 package(s) frozen o'brien potatoes; 4 cup(s) finely shredded cheese; 1/4 teaspoon(s) garlic powder; 14 - burrito size flour tortillas; - salt and pepper to taste

(2 RATINGS)

403 Pinches 2 Photos

C W

Anywhere, AL

Updated on Jun 4, 2012

These are so good that I usually make them in huge batches. We have some for breakfast and then have plenty left over to freeze so anyone can grab one, microwave it for a couple of minutes and have a hearty breakfast anytime! The kids all think these are awesome too!

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 14 serving(s)

Ingredients

2 pounds sliced bacon
18 large eggs
1 package frozen o'brien potatoes
4 cups finely shredded cheese
1/4 teaspoon garlic powder
14 - burrito size flour tortillas
- salt and pepper to taste

How To Make bacon, egg and potato breakfast burritos

Step 1

Cook bacon in oven or in frying pan and save drippings.

Step 2

Use 2 T of bacon grease to cook frozen potatoes. Heat oil, add potatoes and cook for 15-20 minutes until soft.
Step 3

Use 1T of bacon grease to cook scrambled eggs. Crack all eggs into a bowl and beat with a whisk or fork until blended. Heat oil, add eggs and scramble until cooked through.
Step 4

Chop bacon. Add cooked eggs to cooked potatoes. Add bacon, then cheese. Stir until all combined.
Step 5

Using a 4T large ice cream scoop, scoop 2 scoopfuls of mixture onto tortilla. Fold into a burrito.
Step 6

To store, roll into a paper towel, then roll in foil. Remove foil and microwave for 90 seconds to reheat.
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