Prep: 8 Mins Cook: 20 Mins

Bacon and Egg Burritos


6 slices thick-cut bacon
1 medium yellow onion, thinly sliced
3 large cooked potatoes, diced
1 can (4 oz.) ORTEGA Diced Green Chiles
2 Tbsp. butter
6 eggs, beaten
1 cup shredded cheddar cheese
6 ORTEGA Soft Tortillas (any variety), warmed
1 jar (16 oz.) ORTEGA Salsa (any variety)
Sour cream


1. Cook bacon in a large skillet until crisp. Remove to a paper towel-lined plate and crumble. Remove and discard all but 2 tablespoons bacon grease from the pan.
2. In remaining bacon grease, over medium heat, cook onion for 3 to 4 minutes or until softened. Add diced chiles and cook for 1 to 2 minutes or until heated through.
3. Wipe skillet clean and hear butter over medium heat. Add eggs and cook for 1 minute, stirring occasionally, until soft curds begin to form. Add cheese and cook 1 to 2 minutes, stirring occasionally, until cheese melts and eggs are set.
4. To serve, arrange warm tortillas on plates. Evenly spoon potatoes, then eggs, into center of tortillas. Top with crumbled bacon, salsa and sour cream. Fold up bottom and sides of tortilla to make a burrito.

Makes 6 servings.
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