Breakfast Burrito

Ingredients

Instructions

1. 1

   Cook 4 strips of bacon in a skillet until crisp. Drain on paper towels. Pour off all but 1 tablespoon of fat.

2. 2

   In the same pan, add 1 cup of diced potatoes (par-boiled or frozen hash browns work). Cook 5-7 minutes until crispy and golden. Transfer to a bowl with the bacon.

3. 3

   Whisk 6 eggs with 2 tablespoons of milk, salt, and pepper. Pour into the skillet with 1 tablespoon of butter. Cook over medium-low, pushing the cooked edges toward the center. Total time: 90 seconds for soft scrambled. Pull while still slightly underdone.

4. 4

   Warm 4 large flour tortillas in a dry skillet for 20 seconds per side, or wrap in foil and warm in a 300°F oven for 5 minutes.

5. 5

   Build each burrito: lay tortilla flat, layer scrambled eggs (¼ of total) across the lower-center, top with crispy potatoes, crumbled bacon, ¼ cup shredded cheese, 2 tablespoons salsa, sliced avocado, and a sprinkle of chopped cilantro.

6. 6

   Fold the sides in first, then roll tightly from the bottom. Optional: toast the rolled burrito in a dry pan for 30 seconds per side to crisp the exterior and seal the seam. Serve with extra salsa and hot sauce.