Southwestern Breakfast Burrito


  • 2 large flour tortillas (corn if you're going gluten-free)
  • 4 slices of bacon, cut into bite-size pieces
  • 4 baby yellow potatoes
  • 2 tbsp. vegetable oil
  • 1/2 yellow onion, chopped
  • 1 tsp. garlic, minced
  • 1 (15 oz.) can Rotel Diced Tomatoes and Green Chiles, drained well
  • 6 large eggs
  • Salt and pepper, to taste
  • 1 cup Cheddar cheese, shredded

Preheat oven to 300 degrees F.

Place a skillet over medium heat. Add bacon pieces and cook until brown, flipping occasionally. Remove with slotted spoon onto a paper towel-lined dish.

Pierce the potatoes with a fork. Cook in the microwave for 2-3 minutes, until they just begin to soften. Remove and allow to cool. Once cooled, cut into bite-size pieces.

Put a large skillet over medium heat. Coat with the vegetable oil. Add the onions and cook until tender, about 4-5 minutes. Add the garlic and cook for 30 seconds. Add the potato pieces and drained Rotel. Cook until heated through.

Meanwhile, whisk eggs in a small bowl. Add salt and pepper to taste.

Add eggs to the skillet with the tomatoes, onions and peppers. Using a spatula, stir the mixture constantly so the eggs do not stick to the bottom of the pan. Cook until eggs are done and then remove from heat.

Place a tortilla on a piece of aluminum foil (zap the tortilla in the microwave for a few seconds if it does not roll easily). Add some of the egg mixture to the center of the tortilla. Top with Cheddar cheese. Roll the tortilla like a burrito and then wrap the aluminum foil around it. Repeat with the second tortilla.

Place the aluminum-wrapped burritos in the oven for about 5 minutes, so the cheese can melt. Enjoy!
by The Savvy Kitchen