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Bacon 'n' Egg Burritos

 Bacon 'n' Egg Burritos
“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.”
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Bacon 'n' Egg Burritos (continued)

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.