Recently Viewed Recipes
 
 
  Top Searches
 
 
  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1/2 pound bacon slices (diced)
  • 2 medium russet potatos (peeled, cut into ¼" pieces)
  • Salt, freshly ground pepper
  • 8 flour (6-inches each) tortillas (warmed)
  • 8 to 10 large eggs
  • Butter
  • Monterey Jack or cheddar, shredded (for serving)
  • 2 avocados, sliced (for serving)
  • Hot sauce (for serving)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Cook diced bacon, stirring occasionally, until crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain (do not pour off fat from skillet).

Step 2

Add potatoes to skillet and cook, stirring often, until golden brown and tender, 10–12 minutes. Using a slotted spoon, transfer to a plate; season with salt and pepper.

Step 3

Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in bacon.

Step 4

Fill tortillas with egg mixture and potatoes and top with cheese, avocado, and hot sauce.

  Nutritional Facts
 
 
  • Serving Size: 1 (392.7 g)
  • Calories 721.9
  • Total Fat - 42.9 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 472.2 mg
  • Sodium - 1163.3 mg
  • Total Carbohydrate - 45.8 g
  • Dietary Fiber - 10 g
  • Sugars - 2.1 g
  • Protein - 39.5 g
  • Calcium - 125.7 mg
  • Iron - 4.3 mg
  • Vitamin C - 28.5 mg
  • Thiamin - 0.5 mg
  Reviews
 
 
0 reviews