Peanut Butter Bacon Breakfast Burrito

Peanut Butter Bacon Breakfast Burrito

by Leslie Wagner

Peanut Butter Bacon Breakfast Burritos

Print Recipe
Yields: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Potato Hash

1 red bell pepper, sliced
1 green bell pepper, sliced
12 golden potatoes, blanched and quartered

Peanut Sauce

1 cup crunchy peanut butter
½ cup whole grain mustard or creole mustard
½ cup hoisin sauce or smokey BBQ sauce

To Assemble
1 lb. sliced bacon
8 eggs
4 tablespoons heavy cream
8 10-inch tortillas

Instructions

Bacon

Cook bacon in the oven at 400°F between two sheets of parchment and two sheet pans to achieve flat and crispy bacon. Reserve bacon fat to cook hash.

Potato Hash

Sauté bell pepper slices and potatoes together in a skillet with reserved bacon fat over medium high heat until done. Lightly salt and pepper.

Peanut Sauce

Mix peanut butter, mustard, and hoisin sauce together with well combined. Set aside.

Eggs

Whisk 8 eggs and 4 tablespoons heavy cream together. Scramble skillet over medium heat until done.

Assemble

Slightly warm tortillas. Spoon about 2 tablespoons sauce onto warmed tortillas. Top with hash, 2 strips of bacon, and scrambled eggs. Fold and wrap.

Notes

To prep these burritos ahead, tightly wrap each assembled burrito in foil and refrigerate. Warm in foil before serving. Combi oven warm - layer foil wrapped burritos two deep in a perforated hotel pan, heat using steam function for 15 minutes. Oven warm - cream a steam box by boiling water and putting it in a pan in the bottom of a 300 degree oven. Place foil wrapped burritos on the rack above the water and warm for 15 minutes.

More Like This