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This bacon egg and cheese breakfast burrito became my lifesaver when I was trying to get everyone fed and out the door for school without the usual morning chaos. I was tired of my kids grabbing Pop-Tarts or eating cereal standing up while looking for their backpacks. The idea of wrapping a complete breakfast in a tortilla seemed like the perfect solution for our crazy mornings. After some experimenting with filling combinations and cooking methods, we created these incredible handheld breakfasts that actually keep everyone full until lunch. Now Sunday meal prep includes making a bunch of these to reheat throughout the week.
My friend Katie started making these after watching me hand them to my kids one morning before school. She said it was genius because her teenagers always claimed they "didn't have time" for breakfast but would definitely grab something they could eat in the car. Now she makes them every weekend and her kids actually wake up earlier just to make sure they don't miss getting one.
Getting Your Ingredients Right
- Fresh eggs make a difference: Good eggs create fluffy, creamy scrambled eggs instead of rubbery ones
- Quality breakfast meat: Real bacon and sausage taste so much better than the cheap processed stuff
- Good potatoes save time: Store-bought roasted potatoes work perfectly if you don't want to make your own
- Large tortillas essential: Regular size tortillas can't hold enough filling without tearing or overflowing
- Sharp cheddar melts better: Mild cheese gets lost with all the other flavors, while sharp cheddar holds its own
- Real butter for scrambling: Makes the eggs creamy and rich instead of dry and bland
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Making Them Step by Step
- Getting the eggs perfect
- Melt butter in a large skillet over medium heat and crack in your eggs. Add garlic powder, just a pinch of cayenne, salt, and pepper. Stir gently and cook slowly until they're fluffy and just set. Don't rush this part because perfect eggs make the whole burrito better.
- Preparing for assembly
- Warm your tortillas in the microwave for about thirty seconds so they're pliable and won't crack when you roll them. Have all your fillings ready - cooked potatoes, crispy bacon pieces, sausage chunks, and grated cheese.
- Building each burrito
- Lay out a warm tortilla and put half a cup of those fluffy scrambled eggs right in the center. Add half a cup of potatoes, quarter cup of cheese, and your choice of bacon or sausage. Don't overstuff or they'll be impossible to roll properly.
- Rolling technique
- Fold the bottom edge of the tortilla up over the filling, then fold in both sides and roll tightly from bottom to top. The key is keeping everything contained while making it tight enough to hold together.
- Cooking the outside
- Heat a little butter or oil in your skillet and cook the rolled burritos seam-side down first for about two to three minutes until golden brown. Flip and cook the other side until crispy. Or bake them at 350 degrees for ten minutes if you're making a bunch at once.
- Serving them right
- Serve immediately while hot with sour cream and salsa on the side. If you're making them ahead, let them cool completely before wrapping and storing.
I learned the hard way that cramming too much stuff into these just makes them explode everywhere. My first attempts looked like breakfast bombs that went off in the skillet. Once I figured out the right proportions and rolling technique, they became much easier to handle and way more enjoyable to eat.
Perfect Serving Ideas
These are great hot from the skillet with salsa and sour cream for dipping. They're portable enough to eat in the car but nice enough to sit down and enjoy with hash browns and orange juice. For weekend brunches, I make a variety with different fillings and let everyone pick their favorite.
Making Them Different
You can switch up the meat combinations or add vegetables like peppers and onions for extra flavor. Sometimes I use different cheeses like pepper jack for heat or Swiss for a milder taste. Hash browns work just as well as roasted potatoes, and you can add things like avocado or hot sauce inside before rolling.
Storage and Reheating
These keep really well wrapped in foil in the fridge for up to five days. To reheat, unwrap and microwave for about a minute, then toast in a dry skillet for thirty seconds to crisp up the outside. They also freeze great for up to three months - just thaw overnight and reheat the same way.
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These bacon egg and cheese breakfast burritos have completely changed our morning routine from chaotic to manageable. Having real breakfast food that everyone can grab and go means no more arguments about eating Pop-Tarts or skipping breakfast entirely. My kids actually look forward to breakfast now, which is saying something since mornings used to be everyone's least favorite time of day.
Frequently Asked Questions
- → Can I make these ahead of time?
- Yes! Wrap cooked burritos individually in foil and freeze for up to 3 months. Reheat in the microwave for 2-3 minutes from frozen.
- → What's the best way to keep eggs fluffy?
- Cook them low and slow, stirring gently. Remove from heat when they're still slightly wet since they'll continue cooking from residual heat.
- → Can I skip the meat?
- Absolutely! Add extra cheese, sautéed peppers and onions, or even black beans for a vegetarian version that's just as filling.
- → How do I prevent the tortilla from tearing?
- Warm the tortillas first and don't overfill them. If they do tear, just wrap the burrito in foil and it will hold together while cooking.
- → What size tortillas work best?
- Large 10-12 inch flour tortillas work best. They're big enough to hold all the filling without tearing when you roll them up.
- → Can I bake these instead of pan-frying?
- Sure! Place seam-side down on a baking sheet and bake at 350°F for 10-12 minutes until heated through and lightly golden.