Southwest Potato Breakfast Burrito

5 from 2 votes

The perfect savory breakfast burrito filled with eggs, bacon, cheese, peppers, potatoes, and avocado.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: American

Servings: burritos

Calories: 1645kcal

Cost: $15

Preheat the oven to 425°. Place a pan with a thin layer of olive oil spread across the pan. Boil a pot of salted water. Chop potatoes into 1-inch chunks. Add the potatoes to the pot and boil for 8-10 minutes or until they can be pierced easily.
Strain the potatoes and add them back to a bowl. Add two tablespoon of olive oil and season with chili powder, garlic powder, onion powder, salt, pepper, and cayenne pepper. Spread out on a preheated pan and roast in the oven for 15 minutes.
Cook bacon until crispy, whatever your preferred method is. In a pan on medium-high heat, add 2 tablespoon vegetable oil, peppers, and onions. Fry for 8 minutes stirring often until they are softened and charred on the edges. Season with salt and pepper.
Scramble 4 eggs in the same pan you cooked the peppers and onions. Lower the temperature and cook slowly to increase the creaminess of the eggs, stirring continuously until the eggs are cooked. Add salt and pepper to taste.
Place a flour tortilla on top of aluminum foil. Layer with cheese, potatoes, eggs, bacon, peppers and onions, avocado, and southwest sauce. Wrap the burrito. Don't worry too much if it rips. Just stuff it as best you can and then wrap it with aluminum foil. Place back on a hot frying pan and leave it on each side on medium-high heat for 1-2 minutes. Remove and serve

The key to a good breakfast burrito is wrapping it in foil and heating it together. Placing the foil-wrapped burrito on the stovetop solidifies the ingredients together and makes the best restaurant-style texture. (I learned this working at a mexi-cali restaurant)