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Easiest Ever Breakfast Burritos

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 burritos

Ingredients

  • 1 lb potatoes, cut into bite-sized pieces
  • 1 red bell pepper, thinly sliced
  • 3 tbsp olive oil, divided
  • 1 ½ tsp kosher salt, divided
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 12 slices bacon* 
  • 8 eggs, whisked
  • 5 oz spinach (about 5 cups loosely packed) (optional)
  • 1 cup shredded cheddar cheese
  • 4 burrito-sized whole wheat or regular tortillas

Toppings/additions:

Items you can prep ahead (optional)

  • Prep potatoes and bell peppers
  • Roast potatoes and bell peppers
  • Bake the bacon (at same time as potatoes)
  • Cook your eggs (and spinach, if using)
  • Grate 1 cup cheese

Instructions

  • Preheat the oven to 400F. Line two baking sheets with parchment paper.
  • Add potatoes and bell peppers to the baking sheet. Add 2 tablespoons oil, 1 teaspoon salt, cumin, chili powder, garlic, and pepper and toss to coat. Spread out into an even layer. Arrange bacon in a single layer on the other baking sheet. Bake for 25-30 minutes or until the bacon is crispy and potatoes are cooked through. Transfer the bacon to a plate lined with a paper towel.
  • Whisk ¼ teaspoon salt into the eggs. In a large skillet, warm the remaining 1 tablespoon oil over medium-high heat. If using spinach, add the spinach and remaining ¼ teaspoon salt and cook until wilted and water evaporates, stirring occasionally, about 3 minutes. (Skip that extra salt if not using spinach). Add the eggs and cook until the eggs are nicely scrambled.
  • Sprinkle about ¼ cup cheddar cheese onto your tortilla. Add potatoes/bell peppers, bacon, and eggs. Roll into a burrito, tucking the sides in as you roll, and cut in half.
  • Serve topped with desired toppings.
    See instructions for freezing/reheating in storage and leftovers section.

Notes

Substitutions:

  • To make vegetarian, substitute the bacon with ¼ cup cooked beans per burrito (total of 1 ½ cups, about 1 (15 oz) can). Or just leave it out!
  • To make vegan, skip the cheese and substitute the bacon and eggs with black beans (make the black beans from the Stuffed Sweet Potatoes!). Be sure to top with salsa and guac.
  • To make gluten-free, use a GF tortilla (Siete Foods is the best) OR turn it into a breakfast plate (see photo above)!
  • Use any breakfast meat protein in place of bacon or leave it out (chorizo, breakfast sausage, ham, etc…)
  • Use any veggie in place of bell peppers.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Burritos will keep in the fridge for up to 5 days or in the freezer for up to 3 months.
    • See below for reheating instructions.

Leftovers + Repurposing:

  • To reheat from frozen, place on a  microwavable plate, cover with a damp paper towel, and microwave for 3 minutes. Cut it in half and check to see if it’s still cold inside. If it is, microwave in 30 second increments until warmed through. If I’m feeling extra, I like adding it to a pan with some oil or butter and getting it crispy on the outside.
  • To reheat from the fridge, microwave for about 1 minute and repeat the above instructions.
  • Serve topped with salsa, hot sauce, guac, and/or sour cream.