Created by: TexanerinCook
Created on June 17, 2014
"Great for a late weekend breakfast, these are really good!"
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Prep Time: 20mPT20M
Cook Time: 15mPT15M
- 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
- Monterey Jack or cheddar, shredded (for serving)
- 2 avocados, sliced (for serving)
- Hot sauce (for serving)
What You Will Need
No special items needed.
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).
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.
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.
Fill tortillas with egg mixture and potatoes and top with cheese, avocado, and hot sauce.
- 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