38min 4 ppl
Breakfast Burrito
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 6 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 28g
Carbs 44g
Fats 36g
About this dish
Soft scrambled eggs, crispy bacon, melted cheese and golden hash browns are rolled into a warm flour tortilla for a filling, portable Tex-Mex breakfast.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Meat
Ingredients
Meat & Poultry
- Streaky Baconchopped200 g
Dairy & Eggs
- Eggsbeaten8
- Unsalted butter20 g
- Cheddar Cheesegrated120 g
Tins & Jars
- shop-bought salsa roja (medium heat)to serve100 g
Dried Goods
- frozen hash brownsdiced300 g
- Flour tortillaslarge4
Spices & Seasonings
- Saltto taste
- Black pepperto taste
Oils & Condiments
- Vegetable Oil20 ml
Utensils
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Fry the bacon in a large frying pan over medium heat for 6 minutes until crisp, then transfer to a plate lined with kitchen paper.
Approx. 7 minutes
2
Heat the vegetable oil in the same pan and cook the hash browns for 8 minutes, turning occasionally, until golden and crisp.
Approx. 9 minutes
3
Melt the butter in a separate frying pan over medium-low heat and scramble the beaten eggs gently for 4 minutes until softly set, seasoning with salt and black pepper.
Approx. 5 minutes
4
Warm the flour tortillas for 20 seconds on each side.
Approx. 4 minutes
5
Lay each tortilla flat and fill with scrambled egg, bacon, hash browns and cheddar.
Approx. 6 minutes
6
Fold in the sides and roll each tortilla tightly into a burrito, then serve with salsa.
Approx. 5 minutes
