Bacon, Potato and Egg Tortillas

    (37)
    25 minutes

    My ideal Sunday brunch these bacon, egg and potato filled tortillas are easy to make and filled with energy to get you through the day.


    36 people made this

    Ingredients
    Serves: 4 

    • 8 rashers bacon
    • 8 eggs
    • 1/3 cup (75ml) milk
    • 3 tablespoons water
    • 1 pinch salt and pepper, to taste
    • 1/3 cup diced onion
    • 2 large potatoes, peeled and diced
    • 1 tablespoon butter
    • 4 corn or flour tortilla

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Place bacon in a frypan. Cook over medium high heat until evenly brown. Keeping drippings in the frypan, remove the bacon and drain on paper towels. Crumble the bacon.
    2. While the bacon is cooking mix the eggs, milk, water, salt and pepper in a bowl until combined.
    3. Add potatoes to the bacon drippings then cook until semi-soft. Stir in the onions. Cook and stir for 1 minute.
    4. Pour the egg mixture into the frypan. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness.
    5. Spoon mixture into tortillas and serve.

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    Reviews and Ratings
    Global Ratings:
    (37)

    Reviews in English (29)

    by
    38

    I added in some fresh minced garlic when I threw in the onion and I used Johnny's Seasoning Salt in place of real salt. As I made the soft tacos, I spread a mix of sour cream/salsa on the tortilla, spooned some of the mixture into the tortilla, then sprinkled some extra sharp white cheddar cheese on the top. HUGE hit with the family. The boys especially liked these. I made this for breakfast both weekend days.  -  13 Aug 2012  (Review from Allrecipes USA and Canada)

    by
    31

    I made this recipe without making any changes. Its awesome as is but i think adding some cheese in to the wrap will put this recipe over the top...thanks for the recipe  -  10 Feb 2011  (Review from Allrecipes USA and Canada)

    by
    17

    Oh so delicious! I cooked the onions in with the potatoes until they were translucent and tender too, I only used 2 T milk. All I added was picante sauce on mine. I could eat these all the time! I cut this in half. Thanks for sharing this, Rhonda!  -  13 Jul 2007  (Review from Allrecipes USA and Canada)

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