Hearty Breakfast Burrito Wrap (Print Version)

A satisfying tortilla wrap filled with scrambled eggs, potatoes, cheese, and savory bacon or sausage.

# What You Need:

→ Proteins

01 - 4 large eggs
02 - 4 slices bacon or 4 breakfast sausages

→ Vegetables

03 - 2 medium potatoes, peeled and diced
04 - 1 small onion, finely chopped
05 - 1 small bell pepper, diced

→ Dairy

06 - 1 cup shredded cheddar cheese (100 g)
07 - 2 tablespoons milk

→ Tortillas

08 - 4 large flour tortillas (10 inches)

→ Spices & Oils

09 - 2 tablespoons vegetable oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika (optional)

# Directions:

01 - In a skillet over medium heat, cook bacon or breakfast sausages until browned and fully cooked. Remove, drain on paper towels, then chop into bite-sized pieces.
02 - In the same skillet, add 1 tablespoon vegetable oil. Sauté diced potatoes, onion, and bell pepper with salt, black pepper, and smoked paprika if using, until vegetables are golden and tender, about 10 minutes. Remove and set aside.
03 - Whisk eggs with milk, salt, and pepper in a bowl. Heat remaining oil in a non-stick pan, pour in egg mixture, and gently scramble until just set.
04 - Warm flour tortillas in a dry skillet or microwave for 20 seconds to increase pliability.
05 - Divide potatoes, scrambled eggs, chopped meat, and shredded cheddar evenly among tortillas placing fillings in the center.
06 - Fold sides of each tortilla inward and roll tightly to enclose the fillings.
07 - Place burritos seam-side down in a dry skillet and grill for 2 minutes to crisp and seal.
08 - Serve hot with salsa or hot sauce as desired.

# Expert Tips:

01 -
  • It's fully customizable—swap the meat, cheese, or veggies depending on what's in your fridge or your mood that morning.
  • Everything cooks in under 20 minutes, so you can have a restaurant-quality breakfast without the wait.
  • You can make a batch, freeze them, and just reheat whenever mornings get chaotic.
02 -
  • Scramble your eggs on medium-low heat or they'll overcook before the cheese and other fillings have time to get warm.
  • Dice your potatoes small and cook them first because they take longer than any other ingredient, and undercooked potatoes will ruin the whole experience.
  • Don't skip warming the tortillas—cold ones tear, which defeats the whole purpose of having something you can hold.
03 -
  • Keep potatoes in quarter-inch cubes so they cook evenly and get crispy without falling apart.
  • Use a non-stick pan for eggs and add just enough oil—the key is medium-low heat and patience, not a hot pan and butter.
  • Foil-wrapped burritos stay warm for about 30 minutes in an insulated lunch bag, making them perfect for breakfast on the go.
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