Big Bacon Breakfast Burrito w/ Steak Cut Bacon

bacon breakfast burrito

There is no better way to wake up the neighborhood than lighting up the flat top on a crisp morning. This isn't your average, flimsy breakfast wrap—this is a giant, premium fuel-tank of a burrito designed to feed a crowd. The secret weapon here is Coleman’s Steak Cut Applewood Smoked Bacon. Because it’s cut a whopping 3/8-inch thick, it renders perfectly on the flat top, giving you massive, meaty bites rather than thin bacon bits that get lost in the wrap. Paired with crispy, seasoned red potatoes, melted Colby Jack, and fluffy organic eggs, this recipe leverages your flattop's massive cooking surface to get everything done at once, hot and fresh.

PREP TIME
15 min
COOK TIME
20-25 min

INGREDIENTS

  • 4 slices Coleman’s Steak Cut Applewood Smoked Bacon
  • 3-4 small red potatoes, diced small (uniform pieces ensure fast cooking)
  • 4 organic eggs, whisked
  • 1 cup Colby Jack cheese, shredded
  • 2 extra-large burrito-size tortillas
  • 1 tbsp butter or oil (for the eggs/potatoes)
  • Salt, pepper, and garlic powder (to taste)

INSTRUCTIONS

  1. Ignite your Blackstone and set the burners to medium heat. Apply a thin layer of oil or butter to one side of the griddle and drop your diced red potatoes. Season them generously with salt, pepper, and garlic powder.
  2. Toss them occasionally, letting them get a beautiful, golden-brown crust. Because they take the longest, they get a head start.
  3. While the potatoes are cooking, place your Coleman’s Steak Cut Bacon directly onto another zone of the flat top.
  4. Cook the bacon low and slow, turning them frequently. The thick-cut pieces will render out incredible flavor, which you can slide right over to coat your cooking potatoes.
  5. Once the potatoes are crispy and the bacon is perfectly golden and cooked through, slide them to the coolest zone of your flat top. Clear a clean space on the griddle, lower the heat slightly in that zone, and add a small pat of butter.
  6. Pour your whisked organic eggs directly onto the flat top. Using your griddle spatulas, move them quickly to scramble. Just before they are completely set, fold in the shredded Colby Jack cheese so it melts into the warm eggs.
  7. Turn off the heat to the flat top entirely. Gather your potatoes, bacon, and cheesy eggs into a neat pile. Cover them with a griddle melting dome (or a piece of aluminum foil) to lock in the heat and keep everything warm and gooey.
  8. On a clean, still-warm spot of the flat top, lay down your extra-large tortillas for about 15–30 seconds per side. You want them warm and pliable, which is the ultimate secret to preventing tears when rolling a giant burrito.
  9. Lay a warmed tortilla on a clean surface or cutting board. Heap a generous portion of the warm bacon, potato, and egg mixture right into the center and top it with your shredded cheese.
  10. The Fold Technique: Fold the bottom flap of the tortilla completely over all the ingredients, pulling back slightly to tuck them in tightly. Next, fold in both the left and right sides toward the center. Finally, roll the burrito forward all the way up to seal it.

Find this recipe at:

https://colemannatural.com/kitchen/big-bacon-breakfast-burrito-w-steak-cut-bacon/