Breakfast For Dinner Burritos Recipes

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BREAKFAST-FOR-DINNER BURRITOS

Easy and delicious, these burritos are packed with hearty, filling ingredients like bacon, potatoes, hominy, and cheddar, making them a great choice for dinner or any meal of the day.

Provided by Lauryn Tyrell

Time 40m

Number Of Ingredients 10



Breakfast-for-Dinner Burritos image

Steps:

  • In a large skillet over medium heat, cook bacon, stirring occasionally, until crisp; transfer to paper towels. Remove all but 1 tablespoon fat from skillet. Add 2 tablespoons oil and potatoes; generously season with salt and pepper.
  • Cook potatoes, stirring, 1 minute. Add 1 cup water; bring to a boil and cook, stirring often, until mostly evaporated and potatoes are sizzling, about 8 minutes. Add scallions and hominy; cook 5 minutes. Heat remaining 1 tablespoon oil in a small nonstick skillet over medium-high. Season eggs and cook, stirring, until large curds form.
  • Fill tortillas with potato mixture, eggs, bacon, cheese, and scallion greens, and wrap. Wipe nonstick skillet, lightly brush with oil, and toast each burrito, 2 minutes per side. Serve with salsa or hot sauce.

8 ounces bacon, chopped
3 tablespoons extra-virgin olive oil, divided, plus more for brushing
8 ounces Yukon Gold potatoes, cut into a scant 1/2-inch dice (1 1/4 cups)
Kosher salt and freshly ground pepper
1 cup sliced scallions (from 6 to 7), dark-green ends reserved
1 cup hominy (from a 15-ounce can), drained
4 large eggs, whisked
5 ounces cheddar, grated (1 3/4 cups)
4 extra-large (12-inch) or 8 medium (8-inch) flour tortillas
Salsa or hot sauce, for serving

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