If your Sunday mornings are anything like mine, you wake up, start your coffee and get some bacon in the oven.  In that order.

Breakfast has always been one of my favorite meals and nothing smells better on a cozy Sunday morning than Applewood smoked bacon wafting throughout the house.  My husband, Heath, loves bacon and his favorite breakfast is my bacon breakfast burrito.  I actually wooed him with my bacon when we first started dating.  He’s either really easy to please or it’s just that fantastic.  I’ll go for the latter.

My best friend’s Mom, Rosie, was the first person I ever saw who cooked her bacon in the oven.  It seemed a little odd at first and time consuming, but the flavor and crispiness from roasting it in the oven is life changing.  I’ve never cooked it differently since.

Heath’s contribution to this method, is covering the baking dish in foil which provides for the easiest cleanup ever and since he is the dishwasher, he’s all for easy cleanup.  Best part is, the bacon just sizzles away while you’re getting the rest of your breakfast ready.

The second best part of Sunday breakfast are homemade breakfast potatoes filled with onion, peppers and garlic.  I’ll eat anything with these potatoes!

I love using golden potatoes because I feel they just hold together far better than russets, but you can use whatever potato you like, red, russet, fingerling, etc.  The key is getting a nice crisp on the outside and letting them cook all the way through on low.

At this point, add eggs, scrambled, poached or over easy and you’ve got an incredible breakfast, but why not cover it all in cheese and wrap it up in a tortilla.  Toss in some avocado and your favorite hot sauce and you’re done!

I feel like I spent years trying to find a great breakfast burrito, but they always fell short.  Most places like to mix everything together, creating more of a hash, but I love the way the singular ingredients taste.  In every bite you get a bit of the potato, the bacon, the egg and whatever toppings you choose to use.  So, make this the next time you have a craving and you’ll never need to seek out the elusive breakfast burrito again.

Enjoy!

Heath’s Favorite Breakfast Burritos

Makes 3 medium or 2 large burritos

• 3 slices of thick Applewood smoked bacon
• Breakfast potatoes (See recipe below)
• 4 eggs, scrambled
• 3 small or 2 large tortillas
• 1 cup sharp cheddar cheese, shredded
• 1 avocado, sliced
• Favorite hot sauce or salsa
• Cilantro for garnish

Heat oven to 325 degrees.  Cover a medium size baking dish, 6 x 9 or similar, with aluminum foil.  Place slices of bacon in the dish and cook in the oven for 35 to 45 minutes, depending on how you like your bacon.  This renders the fat slowly and the longer you cook it the more tender it will be.

In the meantime, make the breakfast potatoes and scrambled eggs.  When you’re ready to assemble, wrap the tortillas in a damp paper towel and heat in the microwave for 30 seconds or until warm and pliable.  I like to add the shredded cheese first so that it melts as you add everything else.  For 3 medium burritos, fill each tortilla with a 3rd of each mixture and one slice of bacon.  For 2 large burritos, fill each tortilla with half of each mixture and divide the bacon evenly.  I put the filling close to one edge of the tortilla, top it with the thick slice of bacon, add sliced avocado, hot sauce, cilantro sprigs and roll.  The closer you get to the edge of the tortilla, the easier it will be to roll.  Just try not to over fill it.

For a twist, feel free to add an over medium egg to each burrito.  For runny yolk lovers, it tastes amazing!

Breakfast Potatoes

• 2 large Yukon gold potatoes, cut into 1/2 inch cubes
• 1/2 yellow onion, diced
• 1 pasilla pepper, diced
• 2 garlic cloves, minced
• 1/2 tablespoon canola oil
• 1/2 tablespoon butter
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon ground ancho pepper (omit if you don’t like heat)

Heat the oil and butter in a pan over medium to medium high heat.  Add onion, peppers and garlic.  Sautee for 2 to 3 minutes until softened a little.  Add potatoes, salt, pepper, paprika and ancho.  Stir mixture together to incorporate the spices.  Cover and let the potatoes sit for 6 to 7 minutes.  You want to let them sit during this time to create a nice crust.  Uncover and stir the potatoes.  Cover again and let them sit for 6 to 7 minutes to get even more of a crust.  Uncover again and check for doneness.  Once the potatoes are cooked to your liking, turn the heat down to low and add salt or pepper if needed.   Leave on low until you’re ready to serve.