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Bacon 'n' Egg Burritos Recipe

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“My husband and I discovered these delicious burritos when we drove truck as a team in the southwestern U.S.,” says Robyn Larabee of Lucknow, Ontario. “Jason created this version that our guests enjoy as much as we do.”

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Bacon 'n' Egg Burritos Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

6 bacon strips, diced
1 cup frozen cubed hash brown potatoes
2 tablespoons chopped onion
6 eggs
1/4 cup sour cream
3/4 cup shredded cheddar cheese, divided
2 tablespoons taco sauce
1/2 to 1 teaspoon hot pepper sauce
4 flour tortillas (10 inches), warmed
Sour cream and chopped tomatoes, optional

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute potatoes and onions in drippings until potatoes are golden brown, stirring occasionally.
In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper sauce. Pour over potato mixture; add bacon. Cook and stir over medium heat until eggs are completely set.
Spoon about 3/4 cup down the center of each tortilla; sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 656 calories, 40 g fat (17 g saturated fat), 374 mg cholesterol, 932 mg sodium, 42 g carbohydrate, 7 g fiber, 24 g protein.

Originally published as Bacon 'n' Egg Burritos in Country Woman June/July 2007, p32

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Reviews for Bacon 'n' Egg Burritos (3)

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Bacon 'n' Egg Burritos

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Reviewed on Jan. 15, 2012 by Mrs.EBDarcy

this recipe was tasty and I would make it again. It was not anything special or above average though. A good simple food for a Sunday morning without guests.

Reviewed on Aug. 19, 2011 by Mrs_T

We really liked these burritos a lot. They were a lot easier than I expected. The only change I made was to use real bacon bits instead of frying bacon. I used butter instead of bacon fat. It's hard to imagine these could be any more tasty using the fried bacon and reserved fat. We all enjoyed them and I will definitely be making them again.

Reviewed on Feb. 11, 2011 by BowieSuzette

I made this recipe last week. It was easy to make and excellent to eat. My husband and I don't care for sour cream, so I just used more shredded cheese and hash browns. It did make more than we could eat at one setting, so next time I will use less eggs.