Bacon, Egg & Cheese Breakfast Burrito

Instructions:

1. Cook the bacon:
   In a skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of bacon grease in the skillet.
2. Sauté the potatoes:
   Add diced potatoes to the skillet with bacon grease. Cook for 10–12 minutes, stirring occasionally, until golden and tender. Season with salt and pepper. Set aside.
3. Scramble the eggs:
   In a bowl, whisk together eggs, milk, and a pinch of salt. Melt butter in a nonstick skillet over medium-low heat. Pour in the eggs and gently scramble until just set.
4. Assemble the burritos:
   Warm the tortillas to make them more flexible. Evenly distribute eggs, potatoes, bacon, and cheddar cheese across the center of each tortilla.
5. Wrap and toast:
   Fold in the sides, roll tightly, and place seam-side down in a dry skillet. Toast for 1–2 minutes per side until lightly golden.
6. Serve:
   Slice in half and serve immediately, or wrap in foil for an on-the-go breakfast.

Variations:

• Substitute sausage or diced ham for the bacon.
• Add sautéed bell peppers, onions, or spinach for extra veggies.
• Use pepper jack or Swiss instead of cheddar for a different cheese profile.

Tips:

• For make-ahead convenience, wrap the burritos in foil and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a skillet or microwave.
• If using frozen potatoes (like hash browns), reduce cooking time accordingly.
• Customize each burrito with different sauces or spreads before rolling, such as chipotle mayo or avocado mash.