Breakfast-for-Dinner Burritos

breakfast-for-dinner burritos
Photo: Paola + Murray
Prep Time:
30 mins
Total Time:
40 mins

Easy and delicious, these burritos are packed with hearty, filling ingredients like bacon, potatoes, hominy, and cheddar, making them a great choice for dinner or any meal of the day.


  • 8 ounces bacon, chopped

  • 3 tablespoons extra-virgin olive oil, divided, plus more for brushing

  • 8 ounces Yukon Gold potatoes, cut into a scant ½-inch dice (1 ¼ cups)

  • Kosher salt and freshly ground pepper

  • 1 cup sliced scallions (from 6 to 7), dark-green ends reserved

  • 1 cup hominy (from a 15-ounce can), drained

  • 4 large eggs, whisked

  • 5 ounces cheddar, grated (1 ¾ cups)

  • 4 extra-large (12-inch) or 8 medium (8-inch) flour tortillas

  • Salsa or hot sauce, for serving


  1. In a large skillet over medium heat, cook bacon, stirring occasionally, until crisp; transfer to paper towels. Remove all but 1 tablespoon fat from skillet. Add 2 tablespoons oil and potatoes; generously season with salt and pepper.

  2. Cook potatoes, stirring, 1 minute. Add 1 cup water; bring to a boil and cook, stirring often, until mostly evaporated and potatoes are sizzling, about 8 minutes. Add scallions and hominy; cook 5 minutes. Heat remaining 1 tablespoon oil in a small nonstick skillet over medium-high. Season eggs and cook, stirring, until large curds form.

  3. Fill tortillas with potato mixture, eggs, bacon, cheese, and scallion greens, and wrap. Wipe nonstick skillet, lightly brush with oil, and toast each burrito, 2 minutes per side. Serve with salsa or hot sauce.

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