To start making these easy breakfast burritos, heat a griddle over medium heat and add one pound of bacon. Cook the bacon until it is crispy and remove it from the griddle.
I like to drain the grease from the bacon on some paper towels while everything else is cooking.
Next, add one bag of crispy crowns to the griddle cooking them in the bacon grease. Flip hash browns until they are golden brown and remove them from the griddle.
I like to put them on a plate lined with paper towels to help absorb all the extra grease.
Whisk together 12 eggs with a splash of milk. Turn the griddle heat all the way to low.
Scramble the eggs and season them with some salt, pepper, and garlic powder. Once the eggs are cooked to your liking add shredded cheddar cheese and the cooked crumbled bacon.
Stir everything together well.
Lay out a large burrito size tortilla and add a handful of the crispy crowns and a scoop of the egg mixture. Top with jalapeños and roll the burrito. Repeat until all the burritos are made.
Wipe away any excess bacon grease that is still on your griddle with paper towels. Toast the burritos until golden brown on the griddle over low heat.
Serve Easy Breakfast Burritos
Once all of the breakfast burritos are toasted, it’s time to eat! I like serving this with some Tapatio Hot sauce. Serve with any of the extra crispy crowns.
This makes 7-8 large burritos, but you could use smaller flour tortillas and make more burritos if you were wanting to make these as a breakfast prep!
Tips and Frequently Asked Questions
- This recipe makes 7-8 large breakfast burritos, but you could use smaller flour tortillas and make more smaller burritos. I save any extras in the freezer in freezer bags for an easy breakfast another day. I usually just microwave the frozen burritos until they are hot.
- If you don’t have a griddle these can easily be made inside in some skillets on the stove! I would cook the crispy crowns in an air fryer or in the oven and cook the eggs and bacon on the stove.
- If you don’t want spicy breakfast burritos, skip the jalapeños and hot sauce.
- I really like this recipe with the Crispy Crowns, but tater tots or any other hash browns should work in this recipe. You could also cut up some potatoes they will just take longer to cook.
Ingredients
- 1 lb bacon
- 30 oz bag crispy crowns
- 12 eggs
- 1/4 cup milk
- Salt, pepper, garlic powder
- 1 1/2 cups Shredded cheddar cheese
- Jalapeños
- 8 Burrito size flour tortillas
- Hot sauce
Instructions
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Heat a griddle over medium heat and add one pound of bacon. Cook until the bacon is crispy and remove it from the griddle.
-
Add one bag of crispy crowns to the griddle cooking them in the bacon grease. Flip hash browns until they are golden brown and remove them from the griddle. I like to put them on a plate lined with paper towels to help absorb all the extra grease.
-
Whisk together 12 eggs with a splash of milk. Turn the griddle heat all the way to low. Scramble eggs and season them with salt, pepper, and garlic powder. Once the eggs are cooked to your liking add shredded cheddar cheese and the cooked crumbled bacon. Stir everything together.
-
Lay out a large burrito size tortilla and add a handful of the crispy crowns and a scoop of the egg mixture. Top with jalapeños and roll the burrito. Repeat until all the burritos are made.
-
Wipe away any excess bacon grease that is still on your griddle with paper towels. Toast burritos until they are golden brown on the griddle over low heat. Enjoy!
