Bacon Egg Cheese Burrito

Ingredients

Core Filling

• Bacon: 8 slices thick-cut hardwood smoked bacon (diced)
• Eggs: 8 large pasture-raised eggs
• Whole Milk or Heavy Cream: 2 tablespoons (for maximum egg fluffiness)
• Cheese: 1.5 cups freshly shredded Sharp Cheddar or Monterey Jack (pre-shredded cheese contains anti-caking agents that hinder melting)
• Potatoes: 1 cup shredded hash browns (fresh or thawed from frozen)
• Butter: 1 tablespoon unsalted butter

Wraps & Seasoning

• Tortillas: 4 large (10 to 12-inch) burrito-style flour tortillas
• Salt: ½ teaspoon fine sea salt
• Black Pepper: ¼ teaspoon freshly cracked black pepper
• Optional Add-ins: Diced jalapeños, sliced avocado, chopped cilantro, or chipotle mayo

Instructions

1. Place a large non-stick skillet or cast-iron skillet over medium heat. Add the diced thick-cut bacon pieces. Cook, stirring occasionally, until the bacon renders its fat and turns deep golden brown and crispy. Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate. Leave 1 tablespoon of bacon grease in the pan for the hash browns, pouring the remainder into a small heat-safe bowl for later use.
2. In the same skillet with the reserved tablespoon of bacon grease, spread the shredded hash browns in an even, single layer. Season with a pinch of salt and black pepper. Press down gently with a spatula and let them cook undisturbed for 3 to 4 minutes until the bottom forms a deep golden crust. Flip and cook for another 2 minutes until thoroughly crisp. Remove from the skillet and set aside with the bacon.
3. In a medium mixing bowl, whisk the 8 large eggs, milk (or heavy cream), ½ teaspoon salt, and ¼ teaspoon black pepper until fully cohesive and light. Lower the heat on your skillet to low and melt 1 tablespoon of unsalted butter. Pour in the egg mixture. Let it sit undisturbed for 20 seconds, then gently push a rubber spatula across the pan to form soft, tender curds. Remove from heat while the eggs are still slightly glossy; residual heat will finish cooking them without drying them out.
4. To prevent flour tortillas from cracking or tearing during the folding process, warm them prior to assembly. Stack the 4 large flour tortillas on a plate, cover with a damp paper towel, and microwave on high for 20 to 25 seconds until warm, soft, and flexible.
5. Lay each warmed tortilla flat on a clean work surface. Layer the ingredients horizontally in the center third of the tortilla, leaving 2 inches of margin on the left and right sides:
6. Sprinkle ¼ cup of shredded cheese at the base (helps bind the filling).
7. Add a layer of crispy hash browns.
8. Top with a generous portion of soft-scrambled eggs.
9. Distribute the crispy bacon pieces evenly.
10. Finish with another layer of shredded cheese.
11. Fold the left and right sides of the tortilla tightly inward over the filling. While holding the sides in place with your thumb and pinky fingers, use your remaining fingers to pull the bottom edge of the tortilla up and over the filling. Tuck the edge tightly under the filling and roll forward into a neat, compact cylinder.
12. Wipe your skillet clean or brush lightly with a touch of reserved bacon grease. Place the rolled burritos seam-side down into the skillet over medium heat. Toast for 1 to 2 minutes until the bottom seam seals and turns crispy and golden. Flip carefully and toast the top side for another 1 minute.

Nutrition

Calories: 680 kcal — · Protein: 34 g 68% · Fat: 36 g 46% · Carbohydrates: 52 g 19% Dietary · Saturated Fat: 16 g 80% · Fiber: 3 g 11% · Sugar: 2 g — · Sodium: 1,180 mg 51%