Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Crispy Rolled Breakfast Burrito
Crispy rolled breakfast burritos solve the execution problems of traditional breakfast burritos that always seemed lacking despite the appealing concept of handheld morning meals. This improved version addresses texture and structural issues while maintaining the convenience that makes breakfast burritos attractive. The crispy rolling technique ensures these hold together properly while delivering satisfying textures that make breakfast burritos work as intended.
I’ve always loved the idea of a breakfast burrito, but I’ve never been crazy about the execution. It always seemed like we were rolling up a bunch of random breakfast ingredients in a tortilla. Plus, it always bothered me that just a little of the top and bottom got browned, I mean, what about the sides? Here I’m going to show you a technique that takes care of both of those issues and will work no matter what ingredients you decide to use.
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
2
Yield:
2 burritos
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I like burritos, and I love breakfast, but I’ve never been a huge fan of breakfast burritos. Maybe I’ve just not enjoyed one made by a true master of the craft. The ingredients, in my experience, never seemed to fully integrate with each other — especially the scrambled eggs component.
And yes, I might be overthinking this. Still, I wanted to try to make one where the eggs, cheese, and tortilla were somehow cooked together (verses just some scrambled eggs wrapped in a tortilla).
The good news? I think we did just that. The bad news? You have to be able to flip something over in a pan without having your breakfast burrito turn into a breakfast stovetop. Even an experienced flipper such as myself had an issue (although, in fairness, I was doing it from the side so as not to block the camera). But still, if there’s a flaw with this technique, that’s it.
However, if you can effectively flip and stick the landing, you’ll be enjoying what I think is a superior breakfast burrito. Besides the ingredients being more harmonized, we also get 100% of the surface area of our tortilla browned and crispy. Get in there and practice, and, as always, enjoy!
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Ingredients
4 slices bacon
1 large russet potato, peeled and cubed
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup sliced onion
¼ cup sliced bell pepper
1 cup grated Cheddar cheese
4 large eggs, beaten
2 (10 inch) flour tortillas
1 teaspoon hot sauce, or to taste
1 medium avocado, cubed
2 tablespoons sour cream
1 tablespoon fresh cilantro leaves, or to taste
Directions
Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.
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Chef’s Note:
I tossed my diced avocado with lime juice and salt before adding it to the burrito.
Nutrition Facts (per serving)
| 1033 | Calories |
| 60g | Fat |
| 82g | Carbs |
| 46g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 1033 | |
| % Daily Value * | |
| Total Fat 60g | 76% |
| Saturated Fat 23g | 115% |
| Cholesterol 458mg | 153% |
| Sodium 1441mg | 63% |
| Total Carbohydrate 82g | 30% |
| Dietary Fiber 14g | 49% |
| Total Sugars 6g | |
| Protein 46g | 91% |
| Vitamin C 65mg | 72% |
| Calcium 611mg | 47% |
| Iron 7mg | 38% |
| Potassium 1756mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
