Loaded Baked Potato & Egg Burrito

This hearty breakfast wrap will get your busy family fueled and ready to face the day.

  • Prep time: 15 min
  • Makes: 4 servings
  • Cook time: 18 min
Watch the video

Nutritional Information

1 burrito or 1/4 recipe

  • Calories
    .
    710
  • Saturated Fat
    .
    16 g
  • Fat
    .
    40 g
  • Cholesterol
    .
    509 mg
  • Carbohydrates
    .
    53 g
  • Fibre
    .
    5 g
  • Sugars
    .
    1 g
  • Protein
    .
    35 g
  • Sodium
    .
    1130 mg
  • Potassium*
    .
    550 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

4 hash brown patties
1 tbsp / 15 ml vegetable oil or butter
500 g / 1 carton Egg Creations Whole Eggs Original, well shaken
1 cup / 250 ml grated Cheddar cheese, divided
1/2 cup / 125 ml crumbled, cooked bacon, divided
1/4 cup / 50 ml minced chives or chopped green onions, divided
4 large (10-inch/25 cm) flour tortillas
1/2 cup / 125 ml sour cream (approx.)

Directions

  1. Prepare hash browns according to package directions. Cut in half lengthwise.

  2. Meanwhile, heat oil in a 10-inch nonstick skillet set over medium heat. Add eggs. Scatter half of the bacon and chives over top.

  3. Cover and cook for 4 to 5 minutes or until almost set. Sprinkle with half the cheese. Reduce heat to medium-low; cook for an additional 2 minutes or until set and cheese is melted. Let stand covered while hash browns are baking.

  4. Use a spatula to loosen omelette around the edges; slide omelette onto a cutting board and cut into 8 wedges.

  5. To assemble burritos: Lay tortillas on a work surface. Top each tortilla with 2 egg wedges, a hash brown and 2 tbsp/30 ml sour cream. Divide remaining cheese, bacon and chives between burritos. Fold in and roll up tortillas to enclose. Serve immediately.

Tips

  1. Burritos can be made ahead, wrapped parchment paper and layered in a re-sealable container. If making ahead, omit the sour cream and extra toppings until after burritos have been reheated. Store burritos in the refrigerator for up to 3 days or freeze for 1 month. For a quick grab and go, remove wrap and microwave burritos on HIGH for 1 1/2 to 2 1/2 minutes or until heated through. Carefully open burritos and sour cream and extra reserved toppings.

  2. For an "ultimate" burrito experience, brush burritos with a little melted butter and place on a baking sheet. Top with extra grated cheese and bake at 350°F/180°C for 6 to 8 minutes or until cheese is melted. Transfer to serving plates and garnish with extra sour cream, bacon bits and green onions.

  3. For a Tex-Mex variation, add sliced avocado and salsa to the burrito before wrapping.

This recipe was made with:

Egg Creations Whole Eggs Original

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Tips: Cooking

Garnish your favourite Asian dish with egg strips. Make a thin omelet, slide onto a cutting board and roll into a tight cylinder for easy slicing.

Harvest Quinoa Stuffed Acorn Squash

View recipe

Breakfast Snack Buns

View recipe
See all recipes