Ingredients for 6 servings
- 1 pound diced red or russet potatoes
- 1/2 teaspoon salt for potatoes
- 1/2 teaspoon paprika
- 6 slices of bacon or turkey bacon
- 6 eggs
- 2 tablespoons milk
- 1/4 teaspoon salt & 1/4 teaspoon pepper for eggs
- 6 tortillas/wraps
- shredded cheese
- salsa, taco sauce and/or pico
- avocado or guacamole
- fresh cilantro, chopped
- additional salt & pepper to taste
Nutrition FactsView Info +
1Spray a large skillet with cooking spray or grease with olive oil and heat over medium heat. Add in the diced potato, add the salt and paprika. Stir to combine. Allow to cook for about 10-15 minutes (stirring only a few times to prevent sticking but allowing them to get crispy) until the potatoes are softened and slightly crispy on the outside. Remove the potatoes to a plate and set aside.
2To same skillet add the bacon and allow to cook for about 5-7 minutes until crispy. Remove to a plate and dry with paper towels.
3In a medium size bowl beat the eggs with the milk and mix in the salt and pepper.
4Drain most of the bacon grease out of the skillet, keeping a small amount to use for cooking thhe eggs. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.
5Meanwhile, warm tortillas in a heated ungreased skillet for about 15 seconds per side. You can also place 4-6 tortillas between a couple of damp paper towels and heat for about 30 seconds. Layer the tortillas with the breakfast potatoes, bacon and scrambled eggs. Top with any additional toppings. Serve warm and enjoy.
6If making in advance, wrap each tortilla in foil once they have cooled, and keep in the refrigerator for a breakfast that is ready when you are! (Note: if you are making these in advance for the week, I would recommend adding the toppings just before eating so your tortilla doesn't get soggy.)