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+ servings
Breakfast Burrito
Prep Time
20 mins
Total Time
20 mins
This Breakfast Burrito is a great way to use up leftover baked potatoes and makes for a filling breakfast on the go!
Course: Breakfast
Servings: 6
Author: Countryside Cravings
  • 6 strips bacon
  • 1 large baked potato cut into 1/2" chunks
  • 1 teaspoon paprika
  • 1/2-1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 6 large eggs beaten
  • 2 cups shredded sharp cheddar cheese
  • 1 cup diced tomatoes
  • 6 12" flour tortillas
  • Salsa verde
  1. In a large skillet fry bacon over medium heat and drain on paper towels. Drain most of the grease from the pan. Fry the potatoes in bacon grease or you may drain the grease completely and use an oil of your choice. Sprinkle potatoes with paprika, chili powder, cumin and salt and pepper. Remove from the pan after they are browned and crispy.
  2. Scramble eggs in skillet and set aside.
  3. Now for assembly: On a flour tortilla place some cheddar cheese, a large spoonful or two of salsa verde, some chopped tomatoes, some of the scrambled eggs, some potatoes and 1 strip of bacon. Fold in the sides and roll up tightly. Repeat for the other 5 tortillas. Brown each side in a skillet over medium low heat. This step is optional but it helps to seal the tortilla and adds some extra crunch.
Recipe Notes

*Can use 1/2 lb chorizo sausage in place of bacon.
*For added heat add in jalapeno peppers.
*To freeze- wrap each tightly in tin foil and place in freezer. To reheat- place in a hot oven or unwrap and microwave.