Bacon, Egg & Potato Breakfast Burritos

Ingredients

• 8 bacon slices — chopped
• 2 small potatoes — diced into 1/2-inch cubes
• 8 large eggs — beaten
• 1 cup shredded cheddar cheese
• 4 flour tortillas (10-inch) — warmed
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp vegetable oil — for cooking potatoes

Method

1. Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate, then crumble when cool. ⏱ 8 min timer
2. Pour off all but 1 tablespoon of bacon fat from the skillet. Add diced potatoes and salt, and cook over medium-high heat, stirring occasionally, until golden and tender, about 10 minutes. Add black pepper and transfer to a bowl. ⏱ 10 min timer
3. In the same skillet (wipe if needed), scramble the beaten eggs over medium-low heat until just set, about 3-4 minutes. Remove from heat. ⏱ 4 min timer
4. Warm tortillas in a dry skillet or microwave. To assemble: place a tortilla on a plate, layer with eggs, potatoes, crumbled bacon, and cheese. Fold in the sides, then roll up tightly. Serve immediately or wrap in foil to keep warm.