Breakfast Scramble Burrito with Diced Potatoes, Bacon and Cheese

This breakfast scramble is a single burrito. A tortilla is filled with golden diced potatoes and onion, two scrambled eggs, a crumbled strip of bacon and a handful of melted shredded cheese. It starts with refrigerated diced potatoes with onion, so there’s no peeling or chopping.

A Savory Breakfast for Busy Mornings and Easy Brunches

The recipe makes one burrito. To feed a brunch crowd, multiply it. A 20-ounce pack of refrigerated diced potatoes holds about five 3/4-cup servings, or close to 4 cups, so one pack fills about four burritos at 1 cup each.

The potatoes come already diced with onion. You can also use your own potatoes: peel and dice them into even pieces, and add a little chopped onion to the pan.

For a brunch table, set out the warm filling, a stack of tortillas, a bowl of shredded cheese, salt and pepper, and let guests roll their own.

Ingredients

• 1 cup refrigerated diced potatoes with onion
• Olive oil or vegetable oil, for the skillet
• 2 eggs, beaten
• 1 strip bacon, cooked and crumbled
• 1/4 cup shredded cheese
• 1 flour tortilla
• Salt and pepper, to taste

How to Make the Breakfast Scramble

1. Heat a splash of oil in a skillet over medium heat. A full 20-ounce pack needs about 2 tablespoons of vegetable oil.
2. Add the potatoes, cover the pan with a lid and cook for 12 to 15 minutes, turning them every 3 to 4 minutes, until browned. The potatoes must reach 165°F (74°C) before serving.
3. Pour the beaten eggs over the potatoes and add the crumbled bacon. Stir and cook until the eggs are set and everything is evenly mixed.
4. Spoon the scramble down the center of the tortilla. Top with the shredded cheese and season with salt and pepper.
5. Fold in the sides and roll the tortilla up into a burrito. Serve warm, while the cheese is still melting.

For more texture, swap the bacon for diced smoked sausage and cook it with the potatoes for about five minutes before adding the eggs. If you’d like more seasoning, a pinch of garlic powder, paprika or chili powder tossed in with the potatoes works well.

Make-Ahead and Storage

Bacon is the easiest part to prep ahead. Cook a few strips the night before, crumble them and keep them covered in the refrigerator, so in the morning the skillet only has to handle potatoes and eggs.

Keep the unopened package of diced potatoes in the refrigerator until you need it. For the best quality and cooking results, don’t freeze it.

For a hands-off way to cook the potatoes, use an air fryer at 350°F (175°C) for 20 to 25 minutes, shaking the basket halfway through. While they cook, scramble the eggs separately, then combine everything in the tortilla.

For a crowd, cook the whole pack in one large covered skillet, then push the potatoes to one side and scramble the eggs in the open space. Two eggs per burrito keeps the filling the same as the single-serving version, so for four burritos you’d need 8 eggs, four strips of bacon and 1 cup of shredded cheese.