ChefXi OfficialA hearty, toasted breakfast burrito filled with crispy bacon, roasted gold potatoes, and a vibrant vegetable-egg scramble, served with a side of fresh seasonal fruit.
Preheat your oven to 400°F (200°C). Toss diced potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet.
Cut the potatoes into small 1/2-inch cubes so they roast quickly and fit perfectly in the wrap.
Roast the potatoes in the oven until golden brown and crispy, about 20 minutes, tossing halfway through.
For extra crispiness, don't crowd the pan.
While potatoes roast, cook bacon in a large skillet over medium heat until crispy. Remove, drain on paper towels, and chop. Keep 1 tsp of bacon fat in the pan.
Start with a cold pan for more even fat rendering.
In the same skillet, sauté the onions and bell peppers until softened, about 4 minutes. Stir in the spinach until just wilted.
Lower heat to medium-low. Pour in the beaten eggs and gently scramble with the vegetables until just set. Stir in the shredded cheddar at the very end.
Take the eggs off the heat while they still look slightly wet; they will finish cooking from residual heat.
Warm the flour tortillas in a dry pan or microwave for 15 seconds. Spread a spoonful of warm salsa in the center, then layer on roasted potatoes, bacon, and the egg scramble.
Fold in the sides and roll tightly. Optional: Sear the seam-side down in a hot pan for 1 minute for a toasted finish. Serve immediately with a side of fresh fruit.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.