Best Breakfast Burritos
Ingredients
- 1 sweet potato
cubed small
- 2 Yukon gold potatoes
cubed small
- 1 red bell pepper
chopped
- 1/2 red onion
chopped
- 1/2 bunch tuscan kale
leaves removed from stalks and thinly sliced
- 1-2 tablespoons extra virgin olive oil
- 1/2 teaspoon each garlic powder
smoked paprika, kosher salt, fresh cracked pepper and all-purpose seasoning blend, I use the 21 seasoning salute from Trader Joe’s
- 1 cup fresh herbs
chives, cilantro, green onion
- 8 strips bacon
- 3oz sharp cheddar
grated
- Eggs
amount varies depending on how many burritos you plan to make
- Tortillas of choice
- For serving: hot sauce
salsa, avocado, sour cream, sriracha mayo
Directions
- 1
Preheat oven to 350. Line broiler pan with aluminum foil (for easy clean-up!), spray the slotted top with non-stick spray and line the bacon evenly, making sure to not overlap pieces. Bake for 30 minutes, flipping halfway through, until evenly cooked. Remove to a paper towel.
- 2
Increase oven temp to 450. Toss potato, sweet potato, bell pepper and red onion with 1 tablespoon olive oil (or a tablespoon of the bacon grease!) and all of the seasonings. Get in there with your hands and make sure everything is really well coated with fat and spices. Roast for 25 minutes. Give the kale a toss with 1-2 teaspoons extra virgin olive oil and add on top of the hash. Roast for an additional 7 minutes until kale is crispy.
- 3
Mix together your favorite type of mayo with a 1-2 teaspoons sriracha, depending on how spicy you like it! My favorite ratio is 1 teaspoon sriracha for every 4 tablespoons mayo. Stir to combine!
- 4
Grate the cheese. Chop the herbs. Slice the avocado. Chop the bacon. Scramble some eggs. Make 1-2 eggs if you are assembling only one burrito. If you’re making for a crowd or prepping these to freeze, scramble 10-12 eggs. I like to add the cheese on top of the eggs to get nice and melty.
Best Breakfast Burritos
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About this Recipe
Craving a breakfast that's both satisfying and packed with goodness? These Best Breakfast Burritos are designed to fuel your day, delivering a delicious balance of hearty vegetables, savory protein, and vibrant fresh herbs all wrapped up. You and your family will absolutely love them!
This recipe shines by combining a thoughtful mix of ingredients that work together for maximum flavor and nutrition. With sweet potatoes, Yukon golds, bell pepper, onion, and nutrient-dense Tuscan kale, you're getting a generous serving of vegetables. Paired with crispy bacon, fluffy eggs, and sharp cheddar, plus a medley of fresh herbs, each bite is a robust and perfectly balanced way to start your day, keeping you energized and happy.
Expect a breakfast that's rich in flavor and wonderfully comforting. The earthy sweetness of the potatoes and the slight bitterness of the kale are perfectly complemented by the smoky notes of bacon and the sharp tang of cheddar cheese. The fresh pop of chives, cilantro, and green onion brightens every forkful, ensuring these burritos are far from boring. While the ingredient list is substantial, the result is a rewarding meal that feels wholesome and indulgent all at once.
Feel free to customize these burritos to your taste or what you have on hand. Swap the bacon for cooked sausage, crumbled plant-based protein, or keep it vegetarian by adding extra eggs and vegetables. You can also experiment with different cheeses like Monterey Jack or pepper jack for a little kick. Don't have all the fresh herbs? Use a combination of your favorites or whatever is freshest at the market.
These burritos are perfect for a weekend brunch with family or a quick, nourishing grab-and-go meal during a busy week. Serve them with a generous dollop of hot sauce, a spoonful of fresh salsa, creamy avocado, cool sour cream, or spicy sriracha mayo to elevate the experience.