My Husband's Breakfast Burritos

The perfect summer breakfast

Hi Everyone,

I shared recently on Instagram that my husband is the breakfast chef in our house. He’s excellent at it — pancakes, eggs, and most recently, the most delicious breakfast burrito I’ve ever had. In fact, it’s too good not to share.

Ingredients:

• Hash browns of choice (I go for the organic ones from Whole Foods)

• Three eggs per person

• Raw cheddar cheese (ideally shredded)

• Sliced avocado

• Two slices of bacon per person (or sub breakfast sausage of choice)

• Chipotle aioli (will share our recipe below)

  • 1/2 tbsp lemon juice

  • 1/2 tsp dijon mustard

  • 1/2 tsp salt

  • One chipotle in adobo (or substitute sriracha)

  • One egg

  • 1/2 large garlic clove

  • 1/2 cup avocado oil

Instructions:

• Start by making your hash browns:

  • Heat a large pan over medium heat and add a touch of beef tallow or avocado oil

  • Add frozen hash browns and cook to desired done-ness (we like ours super crispy)

  • Add cooked hash browns to a baking sheet and put them in the oven to keep them warm

• While hash browns are cooking, make your bacon:

  • Preheat oven to 400°F

  • Add bacon to a baking sheet with parchment paper

  • Cook bacon for 12-15 minutes (depending on your desired crispiness level)

  • Remove bacon from the oven and put on a plate — add bacon grease to a jar and store in your fridge (this is delicious as a cooking fat)

  • Turn oven off (with hash browns still in the oven) to keep the hash browns warm without overcooking

• Once hash browns and bacon are done, make your scrambled eggs:

  • Heat a pan over medium heat (we just use the same pan as what we cooked the hash browns in)

  • Crack eggs in a bowl and scramble them

  • Add ghee or bacon fat to the pan and add eggs

  • Cook them, scrambling them slowly, on low heat so they don’t overcook

  • Add cheese and stir to combine

• Bonus points: make your own aioli

  • Add all ingredients (except oil) to a jar (if you’re going to use an immersion blender) or to the base of a blender

  • Start the blender (or immersion blender) and slowly drizzle in oil so it emulsifies

  • Stop blender when aioli has reached your desired consistency (it will thicken more in the refrigerator)

  • Store for up to two weeks in the refrigerator

• Assemble burritos:

  • Warm your tortillas in a pan

  • Add aioli, avocado, hash browns, eggs, and bacon

  • Roll into a burrito, folding the sides in first and then rolling it

  • Add the seam-side down into the pan and let it fry for a couple of minutes to seal the burrito

• Serve with more chipotle aioli and enjoy!

Organic tortillas I love and chipotle aioli in the making.