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Gallery Breakfast-for-Dinner Burritos Credit: Paola + Murray Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 8 ounces bacon, chopped 3 tablespoons extra-virgin olive oil, divided, plus more for brushing 8 ounces Yukon Gold potatoes, cut into a scant 1/2-inch dice (1 1/4 cups) Kosher salt and freshly ground pepper 1 cup sliced scallions (from 6 to 7), dark-green ends reserved 1 cup hominy (from a 15-ounce can), drained 4 large eggs, whisked 5 ounces cheddar, grated (1 3/4 cups) 4 extra-large (12-inch) or 8 medium (8-inch) flour tortillas Salsa or hot sauce, for serving
Gallery Breakfast-for-Dinner Burritos Credit: Paola + Murray
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Gallery
Breakfast-for-Dinner Burritos Credit: Paola + Murray
Breakfast-for-Dinner Burritos
Credit: Paola + Murray
Breakfast-for-Dinner Burritos
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Recipe Summary
prep: 30 mins total: 40 mins
Servings: 4
prep: 30 mins
total: 40 mins
prep:
30 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 8 ounces bacon, chopped 3 tablespoons extra-virgin olive oil, divided, plus more for brushing 8 ounces Yukon Gold potatoes, cut into a scant 1/2-inch dice (1 1/4 cups) Kosher salt and freshly ground pepper 1 cup sliced scallions (from 6 to 7), dark-green ends reserved 1 cup hominy (from a 15-ounce can), drained 4 large eggs, whisked 5 ounces cheddar, grated (1 3/4 cups) 4 extra-large (12-inch) or 8 medium (8-inch) flour tortillas Salsa or hot sauce, for serving
Directions
In a large skillet over medium heat, cook bacon, stirring occasionally, until crisp; transfer to paper towels. Remove all but 1 tablespoon fat from skillet. Add 2 tablespoons oil and potatoes; generously season with salt and pepper.
Cook potatoes, stirring, 1 minute. Add 1 cup water; bring to a boil and cook, stirring often, until mostly evaporated and potatoes are sizzling, about 8 minutes. Add scallions and hominy; cook 5 minutes. Heat remaining 1 tablespoon oil in a small nonstick skillet over medium-high. Season eggs and cook, stirring, until large curds form.
Fill tortillas with potato mixture, eggs, bacon, cheese, and scallion greens, and wrap. Wipe nonstick skillet, lightly brush with oil, and toast each burrito, 2 minutes per side. Serve with salsa or hot sauce.
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All Reviews for Breakfast-for-Dinner Burritos
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All Reviews for Breakfast-for-Dinner Burritos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
