California Breakfast Burritos
Start your morning with a bold and flavorful twist by indulging in these California Breakfast Burritos, a comforting combination of crispy diced potatoes, fluffy scrambled eggs, smoky bacon, creamy avocado, and gooey cheddar cheese all wrapped in a warm, soft flour tortilla. With a hint of lime, a sprinkle of fresh cilantro, and a drizzle of hot sauce, this hearty breakfast is packed with vibrant flavors and satisfying textures. Perfect for meal prepping or savoring on the go, these burritos deliver the ultimate blend of hearty breakfast classics with a trendy California-inspired flair. Whether you’re whipping them up for a weekend brunch or a grab-and-go breakfast, these burritos are a surefire crowd-pleaser that brings a little sunshine to your plate.
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 8 pieces eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 medium russet potatoes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 8 pieces bacon slices
- 2 medium avocados
- 1 piece lime
- 1 cup shredded cheddar cheese
- 0.25 cup hot sauce
- 0.25 cup cilantro (optional, for garnish)
Instructions
1. Prep the potatoes: Peel the potatoes and dice them into small cubes, around 1/2-inch in size. Rinse under cold water and pat dry with a paper towel.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden and crispy. Season with paprika, garlic powder, salt, and pepper. Remove from heat and set aside.
3. Cook the bacon: In a separate skillet, cook the bacon over medium heat until crispy. This should take about 5-7 minutes. Drain on a paper towel-lined plate, then crumble the bacon once cooled.
4. Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Heat the remaining 1 tablespoon of vegetable oil in a non-stick skillet over medium-low heat. Add the eggs and cook, stirring gently, until set but still soft. Remove from heat.
5. Prepare the avocado: Slice the avocados, scoop the flesh into a bowl, and mash slightly. Add a squeeze of lime juice and a pinch of salt to enhance the flavor.
6. Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for about 20 seconds on each side, or until pliable.
7. Assemble the burritos: Lay a tortilla flat and start layering with scrambled eggs, crispy potatoes, crumbled bacon, mashed avocado, shredded cheddar cheese, and a drizzle of hot sauce. Sprinkle with cilantro if using.
8. Roll the burritos: Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking the filling in as you go.
9. Serve: Cut the burritos in half or serve whole. Enjoy with extra hot sauce on the side if desired.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1684 mg | 561% | |
| Sodium | 7880 mg | 343% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 14.3 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 1530 mg | 118% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5638 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
