Homemade Breakfast Burritos

For the potatoes:

Heat olive oil in a large skillet over high heat. Add the diced potatoes, salt, pepper and oregano. Cook potatoes on high heat until browned, stirring frequently, about five minutes. Reduce the heat to medium-high and add Worcestershire sauce. Cover skillet with lid and cook potatoes until tender, about 10-15 minutes. Once tender, remove from heat and set aside.

**I usually multiply the ingredients and make this recipe with about 5 red potatoes so I have left-overs for more burritos**

For the burritos:

Heat a large non-stick skillet to medium high. Add crumbled bacon and about 1 cup of the potatoes to the skillet and heat through. Once heated through, make space in the center of the skillet and add butter. Once butter is melted, add the eggs. Season with salt, pepper and oregano. Break up the eggs and incorporate into the bacon and potatoes until mixed well and eggs are cooked through. Remove from the heat and add 3/4 of the cheese and mix together until cheese is melted.

Wrap tortillas in a damp cloth or paper towel and microwave on high for 10-15 seconds, until warm and pliable. Lay each tortilla flat on a plate and divide egg, potato and bacon mixture evenly onto each tortilla. There may be too much to fit in each burrito — just add what will fit. Sprinkle the remainder of the cheese over the egg mixture and roll the burritos.

Enjoy!