Smoky Bacon, Egg & Avocado Breakfast Burrito

Ingredients

• 450g (1 lb) Yukon Gold potatoes, cut into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 slices bacon
• 6 large eggs
• 1 tbsp unsalted butter
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup sour cream or plain Greek yogurt
• 1 tbsp fresh lime juice
• 1 tsp adobo sauce from canned chipotles
• 1/2 tsp honey
• pinch kosher salt
• 4 large burrito-size flour tortillas
• 1 cup shredded pepper Jack cheese
• 1 large ripe avocado, sliced
• 3/4 cup pico de gallo
• 1/4 cup chopped fresh cilantro
• to taste hot sauce

Instructions

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment or foil.
2. Place the diced potatoes on the sheet pan. Toss with olive oil, smoked paprika, garlic powder, kosher salt, and black pepper. Spread into a single layer.
3. Roast for 22–28 minutes, flipping or stirring once halfway through. The potatoes should be deeply golden, crisp around the edges, and tender in the center. Remove from oven and keep warm.
4. While the potatoes roast, place bacon in a large skillet over medium heat. Cook until crisp, turning as needed. Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop the bacon. Drain excess bacon fat from the skillet, leaving only a thin coating if desired.
5. In a small bowl, stir together the sour cream or Greek yogurt, lime juice, adobo sauce, honey, and a pinch of salt. Taste — the sauce should be creamy, lightly smoky, tangy, and mildly spicy. Set aside.
6. Crack the eggs into a bowl, add kosher salt and black pepper, and whisk thoroughly. Heat the skillet over medium-low heat and add butter. Pour in the eggs and cook slowly, stirring gently with a spatula, until softly scrambled and just set. Do not overcook them. Remove from heat.
7. Warm the flour tortillas until soft and pliable, using a dry skillet, microwave wrapped in a damp towel, or a low oven. Do not assemble with cold, stiff tortillas because they are more likely to tear.
8. Lay one warm tortilla on a work surface. Add a portion of roasted potatoes, scrambled eggs, chopped bacon, shredded pepper Jack, avocado, pico de gallo, cilantro, and chipotle-lime crema. Keep the filling concentrated slightly below the center of the tortilla. Do not overfill.
9. Fold the left and right sides inward. Fold the bottom edge over the filling. Roll tightly away from you to form a sealed burrito. Repeat with remaining tortillas.
10. For the best texture, place the assembled burritos seam-side down in a clean dry skillet over medium heat. Toast for approximately 1–2 minutes per side until the tortillas are lightly golden and crisp.
11. Slice in half if desired. Serve immediately with extra pico de gallo, extra chipotle-lime crema, and hot sauce.

Chef's Notes

Storage / Reheating: • Refrigerator: Wrap assembled burritos tightly and refrigerate for up to 3 days. • Freezer: For freezer burritos, omit avocado, pico de gallo, and crema before freezing. Wrap burritos individually and freeze for up to 2 months. • Reheating: Reheat refrigerated burritos in a skillet, oven, air fryer, or microwave until hot throughout. For frozen burritos, thaw overnight when possible, then reheat thoroughly. Add fresh avocado, pico, and crema after reheating. Tip: Always verify ingredient labels if you have allergies.

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