Bacon, Sausage, and Egg Wraps (or Breakfast Burritos)
Bacon, Sausage, and Egg Wraps (or Breakfast Burritos)
Ingredients
For the Scrambled Eggs
- 6 large eggs
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Meats
- 1/2 pound bacon, thick-cut
- 1/2 pound pork breakfast sausage, roll
For the Seasoned Potatoes
- 2 Russet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1/2 teaspoon kosher salt, for boiling potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon dried chives
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 4 large flour tortillas, 10-inch
- 1 cup shredded cheddar cheese, or Mexican blend
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lay the bacon strips in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Bake the bacon for 15-20 minutes, or until crispy. Once cooked, remove from oven, transfer to a paper towel-lined plate to drain, then chop into small pieces. Set aside.
⏱️ 20 min
- 3
While the bacon cooks, heat a large skillet over medium-high heat. Add the pork breakfast sausage and break it up with a spoon. Cook, stirring occasionally, until browned and crumbled, about 8-10 minutes. Drain any excess grease and set aside.
⏱️ 10 min
- 4
Place the diced Russet potatoes in a medium pot and cover with cold water. Add 1/2 teaspoon of kosher salt. Bring to a boil over high heat, then reduce heat and simmer for 10-15 minutes, or until fork-tender. Drain well.
⏱️ 15 min
- 5
In a large bowl, whisk together the large eggs, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until well combined. Heat a non-stick skillet over medium heat. Pour in the egg mixture and scramble, stirring continuously, until cooked through but still soft. Remove from heat.
⏱️ 7 min
- 6
Return the drained potatoes to the empty pot or a large bowl. Add 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/4 teaspoon dried chives, 1/4 teaspoon garlic powder, and 1/8 teaspoon black pepper. Toss to coat evenly. Spread the seasoned potatoes onto a clean baking sheet and roast in the preheated 400°F oven for 15-20 minutes, or until golden brown and slightly crispy, flipping halfway through.
⏱️ 20 min•🌡️ 400
- 7
Lay out the large flour tortillas. On each tortilla, first sprinkle a layer of shredded cheddar cheese. Next, add a generous portion of the seasoned potatoes, followed by the crumbled bacon and sausage mixture, and finally a scoop of scrambled eggs.
⏱️ 10 min
- 8
To roll each burrito: Fold in the sides of the tortilla, then fold the bottom edge up over the filling. Roll tightly from the bottom up, ensuring the filling is enclosed. Repeat for all burritos.
⏱️ 5 min
- 9
Heat a clean skillet over medium heat. Place each assembled burrito seam-side down in the hot skillet and cook for 2-3 minutes per side, or until lightly browned and crispy on the outside. Serve immediately.
⏱️ 12 min
- 10
For make-ahead burritos: Allow cooked burritos to cool completely. Individually wrap each burrito tightly in parchment paper, then place into freezer bags. Label the bags with the date. Reheat from frozen in the parchment paper in the microwave or oven, or in a hot pan for a crispy exterior.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon, Sausage, and Egg Wraps (or Breakfast Burritos)
Ingredients
For the Scrambled Eggs
- 6 large eggs
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Meats
- 1/2 pound bacon, thick-cut
- 1/2 pound pork breakfast sausage, roll
For the Seasoned Potatoes
- 2 Russet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1/2 teaspoon kosher salt, for boiling potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon dried chives
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 4 large flour tortillas, 10-inch
- 1 cup shredded cheddar cheese, or Mexican blend
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lay the bacon strips in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Bake the bacon for 15-20 minutes, or until crispy. Once cooked, remove from oven, transfer to a paper towel-lined plate to drain, then chop into small pieces. Set aside.
⏱️ 20 min - 3
While the bacon cooks, heat a large skillet over medium-high heat. Add the pork breakfast sausage and break it up with a spoon. Cook, stirring occasionally, until browned and crumbled, about 8-10 minutes. Drain any excess grease and set aside.
⏱️ 10 min - 4
Place the diced Russet potatoes in a medium pot and cover with cold water. Add 1/2 teaspoon of kosher salt. Bring to a boil over high heat, then reduce heat and simmer for 10-15 minutes, or until fork-tender. Drain well.
⏱️ 15 min - 5
In a large bowl, whisk together the large eggs, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until well combined. Heat a non-stick skillet over medium heat. Pour in the egg mixture and scramble, stirring continuously, until cooked through but still soft. Remove from heat.
⏱️ 7 min - 6
Return the drained potatoes to the empty pot or a large bowl. Add 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/4 teaspoon dried chives, 1/4 teaspoon garlic powder, and 1/8 teaspoon black pepper. Toss to coat evenly. Spread the seasoned potatoes onto a clean baking sheet and roast in the preheated 400°F oven for 15-20 minutes, or until golden brown and slightly crispy, flipping halfway through.
⏱️ 20 min•🌡️ 400 - 7
Lay out the large flour tortillas. On each tortilla, first sprinkle a layer of shredded cheddar cheese. Next, add a generous portion of the seasoned potatoes, followed by the crumbled bacon and sausage mixture, and finally a scoop of scrambled eggs.
⏱️ 10 min - 8
To roll each burrito: Fold in the sides of the tortilla, then fold the bottom edge up over the filling. Roll tightly from the bottom up, ensuring the filling is enclosed. Repeat for all burritos.
⏱️ 5 min - 9
Heat a clean skillet over medium heat. Place each assembled burrito seam-side down in the hot skillet and cook for 2-3 minutes per side, or until lightly browned and crispy on the outside. Serve immediately.
⏱️ 12 min - 10
For make-ahead burritos: Allow cooked burritos to cool completely. Individually wrap each burrito tightly in parchment paper, then place into freezer bags. Label the bags with the date. Reheat from frozen in the parchment paper in the microwave or oven, or in a hot pan for a crispy exterior.
⏱️ 15 min