My husband loves breakfast burritos, and these are a great make ahead breakfast thing for him to grab on his way out the door every morning. Just keep them in the freezer and reheat one whenever you want it. This recipe makes a dozen burritos.
1/2 c milk or half and half
3 Yukon gold potatoes
1 sweet onion
1 garlic clove
1 1lb package of bacon
3 T butter
Salt and pepper
1. First, dump your package of bacon into a large skillet. I’ll be using Old Faithful AKA my cast iron.
2. Once your bacon is cooked, set it aside on a paper towel to drain and crisp up. Then pour off 90% of your grease into your bacon grease bowl (I know every good Southern cook knows what I’m talkin’ bout here). Keep the rest of the grease in your skillet to help the veggies along.
3. Add your chopped onion and jalapeño and 1 T butter. Sauté for 10 minutes or so.
4. Once your onions start turning golden brown, add your diced potatoes and garlic, plus another T of butter. Season it all with salt and pepper.
5. This is when I started making the eggs. I make them separate because I like to control the amount of egg in each burrito. I don’t like it when it’s all mixed together. The rule of thumb is 1 T of liquid per egg, so that’s 1/2 c (8 T) milk or half and half whipped into the eggs. Also salt and pepper these as well. Add to a skillet that has your last T of butter melted in it. Stir with a soft spatula and watch it all come together.
6. Once your potatoes are done cooking in the onion and pepper mix (about ten minutes), crumble up your bacon back into the skillet.
7. Now get yourself a little burrito assembly line going. I pre-cut 12 pieces of foil and had them ready to put my tortilla on, add skillet stuff, eggs, grated cheese, salsa, wrap up, repeat! Yum! Also, you can use any salsa you want, but if you like homemade salsa you can find my recipe here.