“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.”
Bacon ‘n’ Egg Burritos
Bacon ‘n’ Egg Burritos
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
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.
Nutrition Facts
1 each: 656 calories, 40g fat (17g saturated fat), 374mg cholesterol, 932mg sodium, 42g carbohydrate (2g sugars, 7g fiber), 24g protein.
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