Bacon-Potato Burritos Recipe

Publisher Photo
I've been cooking for some 45 years. So to keep my interest in the kitchen, I like to try new recipes. You'll enjoy the tasty, hearty flavor of these unique breakfast burritos.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings

Ingredients

  • 8 bacon strips
  • 1-1/2 cups frozen cubed hash brown potatoes
  • 2 teaspoons minced dried onion
  • 4 eggs
  • 1/4 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 6 flour tortillas (8 inches)

Nutritional Facts

1 serving (1 each) equals 470 calories, 29 g fat (12 g saturated fat), 183 mg cholesterol, 749 mg sodium, 35 g carbohydrate, 1 g fiber, 16 g protein.

Directions

  1. In a large skillet, cook bacon until crisp;drain on paper towels. Brown potatoes and onion in drippings. In a bowl, beat eggs; add milk, Worcestershire sauce, salt and pepper. Pour over potatoes; cook and stir until eggs are set. Crumble bacon and stir into eggs. Sprinkle with cheese. Meanwhile, warm tortillas according to package directions. Spoon egg mixture down center of tortillas; fold in sides of tortilla. Serve with salsa. Yield: 4-6 servings.
Originally published as Bacon-Potato Burritos in Cookin' Up Country Breakfasts Cookbook 1994, p32

Nutritional Facts

1 serving (1 each) equals 470 calories, 29 g fat (12 g saturated fat), 183 mg cholesterol, 749 mg sodium, 35 g carbohydrate, 1 g fiber, 16 g protein.

Reviews for Bacon-Potato Burritos

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 24, 2014

"Very quick and wonderful. I add extra bacon because I have a teenage boy and you can never have too much bacon!"

MY REVIEW
Reviewed Nov. 3, 2013

"Use southwestern-style potatoes if you can find them for extra flavor!"

MY REVIEW
Reviewed Oct. 17, 2011

"I make this quite often. I change it by using small little potatoes that are sliced. I also use real onions."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT