Sunrise Breakfast Burrito
Servings: 1
Ingredients:
A handful of Yukon Gold Potatoes
2 pieces Bacon (nitrate/nitrite-free)
2 Eggs (pasture-raised)
1 Whole Wheat Tortilla
Shredded Cheddar Cheese
1 tsp Honey
1 tsp Sriracha
1 tbsp Kewpie Mayo (or your preferred mayo)
Instructions:
Prepare the Potato Hash:
Wash the potatoes, and dice into quarters (I leave the skin on my potatoes for extra nutrients).
Heat a skillet over medium heat and add a bit of cooking oil/ghee.
Add the quartered potatoes to the skillet and season with salt and pepper (feel free to spice it up with some chili spices or thyme!)
Cook the potatoes until they are golden brown and crispy, stirring occasionally. This should take about 10-15 minutes. Set them aside.
Cook the Bacon:
While the potatoes are cooking, you can cook the bacon.
Heat another skillet or frying pan over medium heat.
Place the bacon strips in the skillet and cook until they are crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain excess grease. Once cooled, break them into smaller pieces.
Prepare the Eggs:
In a bowl, whisk the two eggs together.
In the same skillet where you cooked the bacon (I usually pour some of the bacon grease out), pour the beaten eggs into the pan.
Scramble the eggs over medium-low heat until they are cooked to your desired consistency. You can add a pinch of salt and pepper for seasoning.
Assemble the Breakfast Burrito:
Warm up the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable
Lay the tortilla flat on a clean surface.
Place the scrambled eggs in the center of the tortilla.
Add the crispy bacon pieces on top of the eggs.
Sprinkle shredded cheddar cheese over the eggs and bacon.
Add the cooked potato hash on top of the cheese.
Carefully fold in the sides of the tortilla, and then roll it up from the bottom, ensuring all the ingredients are tucked in.
Make the Honey, Sriracha Mayo:
Combine 1 tsp of honey, 1 tsp of sriracha, and 1 Tbsp Kewpie mayo (or mayo of choice) in a ramekin.
Garnish and Serve:
Now the burrito can be plated and garnished with the honey sriracha mayo, OR use it as a dipping sauce and eat with any leftover potatoes!
Serve hot and enjoy!
