Breakfast Burrito

Instructions

1. Preheat oven to 425°F.
2. Season potatoes: In a large bowl, toss the cubed potatoes with 2 tablespoons of the avocado oil, ¾ teaspoon salt, ½ teaspoon pepper, and garlic powder until evenly coated.
3. Arrange on baking sheet: Spread potatoes in a single layer on one half of a large baking sheet. Arrange bacon strips on the other half of the same baking sheet.
4. Bake together: Bake for 15-20 minutes. Remove bacon when crispy and set aside on a paper towel-lined plate. Continue roasting potatoes for another 5-10 minutes until golden brown and crispy outside, tender inside.
5. Prep bacon: Once bacon is cool, chop into bite-sized pieces.
6. Whisk eggs: In a large bowl, whisk together the eggs, sour cream, remaining ½ teaspoon salt, and ½ teaspoon pepper until well combined.
7. Heat pan: Heat 1 tablespoon butter in a large non-stick skillet over medium-low heat.
8. Cook eggs: Add egg mixture and let sit for 1 minute without stirring.
9. Create folds: Using a rubber spatula, scrape along the bottom of the pan to create fluffy folds. Continue this gentle motion until eggs are softly scrambled but still creamy.
10. Add cheese: Sprinkle shredded cheese over eggs, cover pan, and lower heat to lowest setting until cheese is just melty.
11. Heat tortillas: Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted. This will help make sure your tortilla doesn’t rip during assembly.
12. Layer ingredients: On each warm tortilla, create a line down the center with a sprinkle of cheese, ½ cup roasted potatoes, generous portion of scrambled eggs, chopped bacon.
13. Fold burrito: fold bottom edge up over filling, tuck in both sides, roll tightly from bottom to top, keeping seam side down.
14. Heat skillet: Heat pan over medium heat.
15. Toast: Place burritos seam-side down and cook 2-3 minutes until golden. Flip and toast the other side for 2 minutes.
16. Enjoy immediately, or allow to cool completely, and wrap each individually and store up to 3 days in the refrigerator, or up to 6 weeks in the freezer when wrapped tightly and placed in an airtight container