The Perfect Breakfast Burrito

Full of crispy shredded potatoes, fluffy scrambled eggs, crisp bacon, fresh baby spinach, creamy avocado, zingy salsa verde and perfectly aged cheddar cheese, this truly is the perfect breakfast burrito. Customize them to your liking by using your favourite tortillas, swapping out the bacon for turkey bacon and using plant-based eggs, butter and cheese with tempeh bacon for a vegan version.

Instructions

1. 1

   Warm a large non-stick skillet over medium heat. Once hot, add the bacon strips and cook until brown and crispy, flipping 1/2 way through. Transfer to a plate and set aside.

2. 2

   To the pan with the bacon grease, add the shredded potatoes and spread out in an even layer in the pan. Season lightly with salt and pepper and let cook for a few minutes until golden brown until flipping and mixing. Continue cooking until the majority of the potatoes are brown and crispy.

3. 3

   Meanwhile, warm another small non-stick skillet over medium-low heat. Once hot, add the butter. Once melted, add the whisked eggs and cook, stirring using a rubber spatula until fluffy and just cooked.

4. 4

   Lay the tortillas out on two plates and layer with the spinach, potatoes, bacon, sliced avocado, red onion, salsa verde, shredded cheese and scrambled eggs. Season with a little more salt and pepper. Wrap the burritos up tightly.

5. 5

   Warm a non-stick skillet over medium heat, add each burrito, seam-side down, and cook until the tortilla is slightly golden brown then flip and cook until the top is golden brown as well.

6. 6

   Substitutions: Use a gluten-free or grain-free tortilla depending on dietary preferences. Substitute the cheese, butter, eggs and turkey for plant-based options. Use arugula or baby kale in place of the spinach. Use your favourite type of cheese.