These are the best breakfast burritos you will ever have. This savory breakfast is packed full of hash browns, eggs, cheese, bacon and avocado.
The Story Behind the Breakfast Burritos
When we were attending Stanford for Business School, we met so many amazing people. The best thing about getting together with our many new friends was eating delicious food together. We all seemed to love good food and got together often to enjoy it together.
My next door neighbor at Stanford was one of the best cooks I know. She introduced me to what a good taco should be and how to make corn tortillas tasty. They would often eat their dinner on their back patio. Whenever they did, I would always go out to sneak a peek at what they were eating.
One particular day she made breakfast burritos for dinner, and I immediately turned my nose up at it. I have never been a big fan of breakfast burritos. In fact, I’m not much of a savory breakfast person. However, my husband is, and I had made him many breakfast burritos in our marriage.
My friend insured me that these were delicious because they were Doug Jolley’s famous breakfast burritos. Doug Jolley was a friend of ours who lived in the neighboring courtyard. He was our claim to fame because he was a former NFL player turned Stanford grad student. That was always fun to talk about. Plus, his beautiful wife is now an amazing author. Such a great family!
Anyways, these aren’t your typical breakfast burritos. I don’t usually like a savory breakfast, but these are a family favorite. My husband loves when h comes up from his office and sees I’ve made breakfast burritos for dinner.
I have to be honest here, I have never seen the actual recipe, but have had them when others made them. So this is the Mary Susan version, and it does not disappoint.
F.A.Q.S for Breakfast Burritos
Additional Breakfast Recipes You May Enjoy
The Best Breakfast Burritos
- 6 La Tortilla Land tortillas cooked
- 3 slices mild cheddar cheeese Tillamook prefered
- 10 slices bacon
- 1 20 oz. pkg shredded hash browns
- 3 small avocados
- salt and pepper to taste
- pickled jalapenos optional
- Cook all of your tortillas if you are using uncooked ones. Set aside on a plate.
- Cook your hash browns according to the package instructions. Make sure to generously salt and pepper. I preferred cooking mine in my air fryer, as it cooked a lot quicker.
- Cut and smash all of the avocados in a bowl. Season with salt and pepper. Set aside.
- Cook your bacon and chop into small pieces. Set aside.
- To cook your eggs, crack and whisk together all 8 eggs in a medium sized bowl.
- Add the sliced cheddar cheese by breaking it into bite-sized pieces. You could also use shredded cheddar if you prefer. Whisk the cheese in with the eggs.
- Cook the eggs slowly over low heat in a non-stick skillet. Continuously stir the eggs and scrape the bottom and the sides of the pan with your spatula. This will ensure a more even cook.
- As soon as the eggs are starting to look scrambled but are still wet, remove from heat. Don't overcook your eggs. Let it sit in the pan for a few minutes. The heat from the pan and eggs will continue to cook them.
- Stir the bacon pieces into the eggs.
- Take one tortilla and spread about 2 tbsp of smashed avocado in the center.
- Add about ¼-⅓ cup of hash browns on top of the avocado.
- Add your scrambled egg and bacon mixture.
- Roll the tortilla up ensuring to tuck in the ends.
- Optional: Top with jalapeños if you prefer a little kick.