The Pioneer Woman Tasty Kitchen
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Breakfast Burritos

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Level: Easy

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Description

So yummy, you’ll want them for not just breakfast, but lunch and dinner too!

Ingredients

  • 6 slices Bacon
  • 2 Tablespoons Vegetable Oil
  • 2 whole Medium Size Russet Potatoes, Diced
  • ½ cups Onion, Diced
  • ½ cups Green Pepper, Diced
  • 4 whole Eggs
  • 1 cup Shredded Sharp Cheddar Cheese, Heaping
  • Salt And Pepper, to taste
  • 10 whole Flour Tortillas

Preparation

Dice your bacon and cook in a fry pan over medium high heat until cooked and crispy. Then, remove and drain bacon on a paper towel; set aside.

You can either cook the vegetables in some of the bacon fat, or remove that from the pan and add your vegetable oil. I cleaned my pan out and used vegetable oil.

Add your diced (they should be fairly small dices) potatoes to the pan and season with salt and pepper and let cook on medium high heat for about 10 minutes. Then, then add your onions and green peppers and cook until potatoes are tender and cooked through. Remove your vegetables to a bowl and set aside.

Whisk your eggs up and scramble them in the fry pan that you just removed the vegetables from, using the excess oil leftover in the pan to prevent them from sticking. Once your eggs are done, turn off the heat and add the vegetables, bacon and cheese. Stir until everything is evenly combined.

*Note if you don’t want your cheese to completely melt, then let your mixture in the fry pan cool off slightly before you add your cheese so that way when you add it it’s to where the cheese just gets warm.

Place mixture down the middle of warmed tortillas (I placed my tortillas in my tortilla warmer in the microwave for about 25 seconds) and then roll up. Serve with salsa, if desired.

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