Tex-Mex Breakfast Burrito
Breakfast burrito with scrambled eggs, bacon, cheddar cheese and potato, Texas style.
About this recipe
The Tex-Mex breakfast burrito is the fuel of thousands of Texan workers and students who start their day with energy: a large flour tortilla filled with scrambled eggs, crispy bacon, melted cheddar cheese, diced fried potato and red salsa. Wrapped tightly in foil for eating on the go, it is the most practical and delicious breakfast in the American South. Every taqueria has its own version, but the essential ingredients never change.
History & Origin
The breakfast burrito is a genuinely Tex-Mex creation that emerged in south Texas taqueries throughout the twentieth century. The flour tortilla that forms its base was brought to northern Mexico and Texas by Spanish colonisers who introduced wheat, as maize did not grow as well in the arid northern regions. Combined with American breakfast ingredients - eggs, bacon and potato - it gave rise to a dish that is half Mexican, half Texan. The taqueries of San Antonio and Austin are famous for their breakfast tacos, essentially the same concept but in smaller tortillas, which have become a cultural phenomenon that Texans defend fiercely against any city that tries to claim them. The breakfast burrito is wrapped in foil so it can be eaten whilst driving or walking, making it the perfect symbol of the dynamic lifestyle of south Texas.
Estimated cost
£6.00
Total cost
£3.00
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
620
Calories
28g
Protein
58g
Carbohydrates
32g
Fat
3g
Fibre
900mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cut the potato into small 1 cm cubes. In a frying pan with hot oil, fry the potato cubes over medium heat until golden and tender inside, about 10–12 minutes. Season with salt and set aside.
- 2
In the same pan, fry the bacon rashers until crispy. Remove and cut into pieces. Keep a little of the bacon fat in the pan.
- 3
Beat the eggs with salt and pepper. Pour into the pan with the bacon fat over low-medium heat and stir gently until the eggs are almost set but still creamy.
- 4
Warm the flour tortilla in a dry pan or directly over a flame until hot and pliable.
- 5
Spread the scrambled eggs in the centre of the tortilla, add the potato cubes, crispy bacon and grated cheddar.
- 6
Add a spoonful of red salsa and, if you like, sliced avocado. Fold the sides of the tortilla inward and roll up tightly.
- 7
To serve it hot and sealed, place the burrito seam-side down in the dry pan for 1 minute on each side.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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