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An absolute crowd pleaser! Served in warm tortillas with crispy bacon, potatoes, scrambled eggs and your favorite toppings!
Super crispy strips of bacon, golden-brown potatoes, and perfectly cheesy scrambled eggs, all wrapped in a warm tortilla. It’s just perfect for breakfast (as well as lunch and dinner) as it’s fairly quick to make and all takes up a single pan.
And yes, you can cook your potatoes right in the bacon fat (my favorite part), but if you want to skip the meat, you can omit the bacon altogether and use some vegetable oil instead.
Once your potatoes are done, you can scramble your eggs to your desired consistency. I like mine a little softer, but feel free to cook them however you like (and cook longer/shorter as needed).
From there, you can wrap up the bad guys and top them with some pico de gallo, cheese, and cilantro. Breakfast will never be the same again.
- 6 slices bacon
- 1 russet potato, peel and cut into 1/2 inch cubes
- Kosher salt and freshly ground black pepper, taste good
- 2 tablespoon unsalted butter
- 6 Big Eggs, beaten easily
- ½ Cup grated mixed Mexican cheese
To serve
- Tortillas, heated
- Pico de Gallo
- Grated mixed Mexican cheese
- Chopped fresh coriander leaves
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Heat a large cast iron skillet over medium-high heat. Add bacon and sauté until brown and crispy, about 6-8 minutes. Place on a plate lined with kitchen paper and reserve excess fat in the pan.
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Add the potatoes to the skillet and cook, stirring frequently, until golden and crispy, about 12-14 minutes. Season with salt and pepper. Transfer to a plate lined with paper towels; keep warm.
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Reduce heat to medium. Melt butter in pan; Add eggs and cook, stirring occasionally, until just beginning to set. Stir in the cheese and continue cooking until thickened and no runny egg is visible (about 3-5 minutes); Season with salt and pepper.
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Serve bacon, potatoes, and eggs in tortillas with desired toppings.