Parsnips and Pastries

Loaded Potato Breakfast Burrito

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Makes
2
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • Mission Carb Balance Soft Taco Flour Tortillas
  • 6

    oz turkey bacon, diced
  • 2

    cups diced gold potatoes or rutabaga
  • 4

    eggs
  • 4

    tablespoons shredded cheddar cheese
  • 4

    tablespoons greek yogurt
  • 2

    tablespoons chopped fresh chives
  • sea salt and pepper to taste
  • salsa, diced fresh tomatoes, guacamole, shredded lettuce (optional)

INSTRUCTIONS


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Warm the tortillas between two damp paper towels in the microwave for 35 seconds.

  • Step 5

    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.

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