bacon, sausage, and egg wraps #breakfast #burrito #recipe

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Date: October 31, 2025
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31 thoughts on “bacon, sausage, and egg wraps #breakfast #burrito #recipe”

  7. Always review the video prior to making the recipe

    Bacon, sausage, egg wraps recipe

    Equipment. Frying pan. quart pot , cookie sheet parchment paper.

    Makes 16 wraps

    Ingredients;

    • 2 packs (8 each) XL La Banderita flour tortillas
    • 4 XL russet potatoes, diced
    • 1 lb breakfast sausage
    • 1½ lbs bacon
    • 18 eggs
    • 16 oz Colby Jack cheese, freshly shredded
    • 1 tsp baking powder
    • 1 tsp paprika
    • Salt and black pepper
    • Optional: chives, hot sauce, or salsa

    Instructions

    1 Prep and parboil the potatoes
Dice the russets into ½-inch cubes. Add to a pot of salted water and parboil for about 5-6 minutes, until just barely tender. Drain well.
    2 Season and bake
Toss the parboiled potatoes with a drizzle of oil or bacon fat, baking powder, paprika, salt, and pepper. Spread them out on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, flipping halfway through, until golden and crispy.
    3 Cook the meats
In a large skillet, cook the bacon until crispy. You can also bake it at 425°F, whatever you want dude. Drain on paper towels. In the same pan, cook the sausage, breaking it up with a spatula, until browned and cooked through. Drain excess fat and combine the meats.
    4 Scramble the eggs
Crack all 18 eggs into a large bowl, season with salt and pepper, and whisk. Scramble them gently in a large nonstick pan over medium-low heat until just set. We want them soft and glossy here, not crumbly.
    5 Assemble
Lay out all 16 tortillas. Evenly divide the roasted potatoes, sausage, bacon, eggs, and shredded cheese across them. Sprinkle with chives for a nice touch.
    6 Wrap it up
Fold the sides in and roll tightly into burritos. Sear on a hot surface to help them hold their shape. Wrap each in parchment paper (and foil if freezing long-term).
    7 Store & reheat
    ◦ Fridge: Keeps up to 4 days.
    ◦ Freezer: Up to 1 year, easily.
    ◦ Reheat:
    ▪ From fridge: microwave 1½–2 minutes.
    ▪ From frozen: 3-4 minutes, or thaw overnight.
    ▪ Optional but not really: unwrap and crisp the outside in a skillet for 2-3 minutes per side.
    Note: TIM WHERE’S THE SALSA? Chill. Dip in your salsas and sour cream after reheating. No reason to freeze that stuff.

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