Potato, Egg, and Bacon Breakfast Burrito Recipe
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When you mix oven-baked potato crisps, bell pepper, onion, scrambled eggs, and oven-baked bacon, you get the perfect filling for a burrito served at breakfast. This bacon breakfast burrito recipe is savory, salty, and cheesy. You can add a dollop of sour cream or a dash of hot sauce if desired. They’re perfect for any day of the week!
We love savory breakfasts in our house which is what inspired this bacon, egg, and cheese breakfast burrito recipe! I’ve been making these burritos for a few years now and decided to sit down and finally develop the recipe.
I’m not a fan of eggs on tacos or burritos, or really by themselves in any way, but my husband loves them. If you’d like to leave them out of yours, you definitely can. I do!
Why You’ll Love These Bacon Breakfast Burritos
Perfect for Guests: If you’re hosting, these burritos are perfect for breakfast or lunch. They’ll satisfy any guest and each person can customize their own.
Savory Option: When you’re craving a savory breakfast, these burritos will become your go-to!
Delicious: Each bite is full of delicious bacon, egg, bell pepper, onion, cheese, and potato. You’ll make this recipe again and again!
Simple to Make: The steps of this recipe are super simple to follow. I’ve developed it so anyone could make it without feeling overwhelmed.
Wholesome: Each ingredient is nutritious and prepared in a wholesome way.
Tips for Making Bacon Breakfast Burritos
- Bake your bacon in the oven for an easy and less messy way of cooking it.
- It’s best to let your bacon sit for a few minutes on a wire rack or paper towel to get the excess grease off.
- Use a little bit of the bacon grease to cook your eggs in a regular stainless steel (not a nonstick) pan.
- Scramble your eggs just a few minutes before your potatoes are done baking. Don’t make them too early or else they’ll get cold.
Best Tortillas for Breakfast Burritos
The best tortillas, in my opinion, are homemade sourdough tortillas. Especially for this recipe! They taste amazing and you know there’s no additives or unwanted ingredients in them.
If you want to make sourdough tortillas but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy.
Ingredients You’ll Need
- uncured bacon
- russet potatoes
- large eggs
- bell pepper (any color, green is our favorite)
- yellow onion
- salt
- ground black pepper
- garlic powder (no salt in it)
- avocado oil (or olive oil)
- shredded cheese
- tortillas (homemade sourdough ones are our favorite)
Helpful Kitchen Tools
How to Make a Potato, Egg, and Bacon Breakfast Burrito
Prep
Preheat the oven to 425 degrees and line 2 baking sheet pans with parchment paper.
Rinse, dry, and dice onion and bell pepper into pieces about 1/2 inch pieces, a medium dice. Place diced pieces in a large mixing bowl together and set aside.
Rinse, dry, and peel the potatoes. Then peel and cut them into 1/2 inch cubes.
Place diced potatoes into the mixing bowl full of onions and bell peppers along with 1/2 tsp salt, 1/4 tsp ground black pepper, garlic powder, and avocado (or olive) oil. Stir to combine.
Place potato mixture on one sheet pan. Spread it out evenly over the pan so the mixture has plenty of room and isn’t piled in one area.
Bake Potatoes & Bacon
Place potato mixture in the preheated oven and bake for 30-35 minutes until potatoes are cooked all the way through and are golden brown.
While the potatoes are cooking, line the bacon slices on the other parchment-lined sheet pan. Make sure the slices aren’t touching. Sprinkle bacon with 1/4 tsp of ground black pepper.
Place in the oven with the potatoes already cooking (still preheated to 425 degrees) and bake for 12-14 minutes until bacon is fully cooked and crisp to your liking.
When bacon is cooked, remove from the oven and place the slices on paper towel or a wire rack over a pan to let the grease drip off.
Once the bacon is cooled (about 5-10 minutes) transfer it to a cutting board and chop it into medium sized pieces.
Cook the Eggs
The potatoes should now be almost done cooking. While you wait, place a skillet on the stovetop over medium heat and let it get hot.
Add in 1-2 tsp of the bacon grease from the pan you just used to cook the bacon or add in avocado oil.
Crack the eggs into a mixing bowl along with salt and pepper to your liking and whisk to combine.
Dump the egg mixture into the hot skillet and cook the eggs scrambled. (My husband likes it when I cook them for 2-4 minutes over medium heat until the bottom is slightly golden brown. Then I flip the eggs and cook another minute or two. Then cut them into small pieces with the spatula. You can do this or cook them like regular scrambled eggs)
When the eggs are finished cooking you can cover the pan with a lid if desired to keep them warm and set aside.
Assemble the Burritos
Get the potatoes out of the oven if you haven’t yet and begin assembling the breakfasts burritos!
If you want your tortillas warm you can do so in the oven for a few minutes while it’s still hot or in a pan.
To assemble, grab a tortilla, fill it with a few spoonfuls of potato mixture , scrambled eggs, shredded cheese, and bacon pieces. Along with any extra toppings of your choice such as hot sauce, sour cream, shredded lettuce, and/or cilantro.
Roll the tortilla up into a burrito by tucking the top and bottom in then rolling it.
You can serve them like this or place the assembled burrito in a hot pan or on a griddle to sear the bottom of the tortilla and seal in the filling. Do this for each tortilla and enjoy!
Burrito Add-In Ideas
You can add any add-ins you desire to these burritos. I love a dash of hot sauce on mine, but here are a few other ideas:
- sour cream
- salsa
- hot sauce
- cilantro
- extra cheese
- shredded lettuce
Storing Leftovers
Store leftover breakfast burritos assembled in an airtight container or unassembled with each ingredient in multiple different containers. Store leftovers in the fridge for 2-3 days.
Best Way to Reheat Burritos
The best way to reheat a breakfast burrito is in the oven on a sheet pan at 350 degrees for about 10 minutes or until warm.
Tips to Make These Burritos Ahead
If you want to make these burritos ahead, you can cook the bacon, shred the cheese, and even cook the potatoes ahead of time. Store them in the fridge up to 2 days. I recommend waiting to make the eggs until you’re ready to eat.
Recipe FAQs
Yes you can!
Definitely, make them to your liking.
Of course, you can use any potato you desire.
More Breakfast Recipes You’ll Love
- Sheet Pan Hash Browns from Scratch
- Apple Cinnamon Oatmeal from Scratch
- Sourdough Cinnamon Rolls From Scratch
- Sourdough Jalapeno Cheddar Scones From Scratch
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Recipe
Potato, Egg, and Bacon Breakfast Burritos
Ingredients
- 1/2 LB. bacon (uncured is best)
- 4 small/medium russet potatoes (or 2 large)
- 2 eggs
- 1/2 of a bell pepper (any color, green is our favorite)
- 1/2 of a yellow onion
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder (unsalted)
- 1 tsp avocado oil (or olive oil)
- 2 cups shredded cheddar cheese (mild is our favorite)
- 4-5 tortillas (homemade sourdough ones are our favorite)
Instructions
Prep
- Preheat the oven to 425 degrees and line 2 baking sheet pans with parchment paper.
- Rinse, dry, and dice onion and bell pepper into pieces about 1/2 inch pieces, a medium dice. Place diced pieces in a large mixing bowl together and set aside.
- Rinse, dry, and peel the potatoes. Then peel and cut them into 1/2 inch cubes.
- Place diced potatoes into the mixing bowl full of onions and bell peppers along with 1/2 tsp salt, 1/4 tsp ground black pepper, garlic powder, and avocado (or olive) oil. Stir to combine.
- Place potato mixture on one sheet pan. Spread it out evenly over the pan so the mixture has plenty of room and isn’t piled in one area.
Bake Potatoes & Bacon
- Place potato mixture in the preheated oven and bake for 30-35 minutes until potatoes are cooked all the way through and are golden brown.
- While the potatoes are cooking, line the bacon slices on the other parchment-lined sheet pan. Make sure the slices aren’t touching. Sprinkle bacon with 1/4 tsp of ground black pepper.
- Place in the oven with the potatoes already cooking (still preheated to 425 degrees) and bake for 12-14 minutes until bacon is fully cooked and crisp to your liking.
- When bacon is cooked, remove from the oven and place the slices on paper towel or a wire rack over a pan to let the grease drip off.
- Once the bacon is cooled (about 5-10 minutes) transfer it to a cutting board and chop it into medium sized pieces.
Cook the Eggs
- The potatoes should now be almost done cooking. While you wait, place a skillet on the stovetop over medium heat and let it get hot.
- Add in 1-2 tsp of the bacon grease from the pan you just used to cook the bacon or add in avocado oil.
- Crack the eggs into a mixing bowl along with salt and pepper to your liking and whisk to combine.
- Dump the egg mixture into the hot skillet and cook the eggs scrambled. (My husband likes it when I cook them for 2-4 minutes over medium heat until the bottom is slightly golden brown. Then I flip the eggs and cook another minute or two. Then cut them into small pieces with the spatula. You can do this or cook them like regular scrambled eggs)
- When the eggs are finished cooking you can cover the pan with a lid if desired to keep them warm and set aside.
Assemble the Burritos
- Get the potatoes out of the oven if you haven’t yet and begin assembling the breakfasts burritos!
- If you want your tortillas warm you can do so in the oven for a few minutes while it’s still hot or in a pan.
- To assemble, grab a tortilla, fill it with a few spoonfuls of potato mixture , scrambled eggs, shredded cheese, and bacon pieces. Along with any extra toppings of your choice such as hot sauce, sour cream, shredded lettuce, and/or cilantro.
- Roll the tortilla up into a burrito by tucking the top and bottom in then rolling it.
- You can serve them like this or place the assembled burrito in a hot pan or on a griddle to sear the bottom of the tortilla and seal in the filling. Do this for each tortilla and enjoy!