Ingredients:

  • 6 strips (60g) thick-cut bacon
  • 2 cups (300g) frozen cubed hash browns
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) smoked paprika
  • 8 large eggs
  • 2 tbsp (30ml) whole milk
  • 2 tbsp (30g) unsalted butter
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 4 large (10-inch) flour tortillas
  • 1 1/2 cups (170g) shredded cheese blend (Cheddar and Monterey Jack)

Instructions:

  1. Cook bacon in a 12-inch non-stick skillet over medium heat until crisp. Remove meat, leaving approximately 1 tbsp of rendered fat in the pan.
  2. Add diced potatoes and smoked paprika to the skillet; sauté until edges are golden brown and crisp. Remove and set aside.
  3. Lower heat to medium-low and melt butter until foaming. Pour in whisked eggs, milk, salt, and pepper.
  4. Gently push eggs from edges to center with a silicone spatula. Stop cooking while eggs still look slightly wet to ensure a velvety texture.
  5. Warm each tortilla for 10 seconds in the microwave or skillet to make them pliable.
  6. Place a handful of shredded cheese in the center of each tortilla, then layer in the eggs, followed by the proteins and potatoes.
  7. Fold left and right sides inward, tuck the bottom flap over the filling, and roll tightly toward the top.
  8. Sear the seam-side of each burrito in the skillet for 60 seconds to seal the wrap.