Loaded Potato Breakfast Burrito
Featured In Tortilla Tribe
Mission Carb Balance Soft Taco Flour Tortillas
oz turkey bacon, diced
cups diced gold potatoes or rutabaga
tablespoons shredded cheddar cheese
tablespoons greek yogurt
tablespoons chopped fresh chives
sea salt and pepper to taste
salsa, diced fresh tomatoes, guacamole, shredded lettuce (optional)
In a sauté pan or cast iron skillet, sauté the diced bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
Reserve 1 tablespoon of the bacon fat (or use olive oil) and sauté the diced potatoes until tender and caramelized. Season with sea salt and pepper.
Whisk the eggs. Form a ‘hole’ in the center of the potatoes on the pan, and pour the eggs on. Cook until eggs are done.
Warm the tortillas between two damp paper towels in the microwave for 35 seconds.
Spread 1 tablespoon of greek yogurt on each tortilla. Fill with the potato/rutabaga and egg mixture. Top with the crisp bacon and 1 tablespoon of cheddar cheese. Sprinkle with the chopped chives and roll the burrito.