When we were in the middle of 2020 TJ and I had a major craving for breakfast burritos from one of our favorite breakfast spots. They have this perfect balance of flavor… and they’re “toasted” so they’re crispy on the outside and soft on the inside. Mouth watering yet??

So instead of dreaming about them, we decided to try and recreate them at home. We pulled together some of our favorite breakfast items that we thought would taste good wrapped in a warm tortilla and the end result was just as good as the restaurant version (well, we think so haha). They do take a bit of time, which is why I called them “weekend breakfast burritos,” but I promise you they will be worth it (and they’re easy to make!). Sharing all of our ingredients and a video of how I roll the burrito below…

Hope everyone has a great day!
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INGREDIENTS

(serves 2)

Siete Burrito Size Tortillas
Shredded Cheese (we use violife colby jack)
Right Rice Cilantro Lime Flavor
1 medium sized potato (diced and cooked through- we sauté ours)
4 eggs, scrambled
2-3 strips of bacon, or small maple breakfast sausages (we like Applegate Organic) cooked

DIRECTIONS

Heat tortilla according to instructions
Place your ingredients in burrito
Roll the burrito
Place in a panini press to get it nice and crispy- we do ours for 4 minutes at medium heat, or until it has nice grill marks on the outside and is crispy
Slice in half
Serve with a side of your favorite salsa and enjoy!