Once you try this college town breakfast burrito, you won’t go back! In
addition to common ingredients like eggs, bacon, and avocado, this
burrito boasts crispy French fries and a sriracha fry sauce you’ll want to
eat with everything.
inspiration
Morty’s is a little restaurant right on the way to class from my college apartment. I can’t count how many times I stopped there to pick up a burrito, still so hot the foil almost burned my hands. It was the ideal student food—cheap, close to campus, easy to eat on the way to class, bolstering on your way to a test. I’m not even a breakfast burrito person, but those burritos were the exception. I honestly can’t believe I’ve never done a copycat recipe for them before, especially now that I don’t live nearby!
These may not photograph well, but they are SO good. (And yes, that is spinach you see in the pictures. No, I do not recommend adding it, and I took it out later. Some things just don’t need spinach. You can try it if you want to, but I very strongly caution against trying to cook it in the bacon grease. Bad results. I am here to save you from my mistakes.)
why i love this recipe
The heading for this should be “what’s NOT to love about these burritos?” Absolutely nothing. But since that’s not the heading, here’s what’s to love about these:
- Fries. That’s right, fries in your breakfast burrito. Not exactly groundbreaking, but definitely better than hash browns and very much a reason to love these.
- Sriracha fry sauce. Morty’s usually puts sriracha ketchup in their burritos, but I always got both. I went back and forth on which to go for, and then it occurred to me: why not both? Sriracha fry sauce is absolutely a winner—and don’t limit it just to this burrito. Try it on burgers, dip your fries and onion rings in it.
- American cheese. Some of you might be surprised to see me list this under the reasons I love this recipe. There are very few uses for American cheese, but this breakfast burrito is definitely one of them.
- These keep so well. If you’re making one, you might as well make a few and have some meals ready for when you don’t feel like cooking. Just wrap them tightly in foil and eat within 3 days. Even the avocado will be just as fresh and green as when you first sliced it open.
These college town burritos are not fancy, and they somehow encompass the energy of all the best student food. They’re delicious, easy, and great leftover. They’re full of protein and carbs to keep you energized. Delicious little touches like fries and sriracha fry sauce spice up what might otherwise be your standard breakfast fare. They’re great for any meal of the day!
Leftover instructions: Wrap tightly in foil and refrigerate. Reheat in the microwave, unwrapped, at 30 second increments until warm. Eat within 3 days.
details
First, make the fries according to the package directions. While the fries are in the oven (or even better, while the oven is preheating) start the bacon. You’ll want to cut the bacon into squares or rectangles, but the size doesn’t especially matter—just be aware that it’ll affect the cooking time, and remember that bacon shrinks. I cooked mine in a cast iron pan, but whatever skillet or frying pan you have will work!
Scrambling the eggs is next, and should only take three or four minutes. Don’t get rid of the bacon grease—keep some of it to cook the eggs in. This is partly what gives these burritos the taste of a college grill.
Assembling the burritos is super easy, too: melt the cheese on the tortilla in the microwave, then pile everything on top of it, slap on some sauce and wrap. Not sure how to fold a burrito? No problem. Check out this article to learn how!
faq
I really don’t like American cheese. What else can I use? Okay, fair enough. Other good options are cheddar, Monterey jack, or Swiss.
I don’t like bacon/avocado. Suggestions? The beauty of breakfast burritos is that you can pretty much use whatever you want. Some suggestions to get you started: tomatoes, ham, sausage, caramelized/grilled onions.
Can I freeze these? I wouldn’t, because of the avocado and the sauce! But if you make them without the sauce or the avocado, you can freeze them for a couple of months, wrapped in foil and stored in a freezer bag.
Obsessed with breakfast food? Try shakshuka, 3-ingredient rapberry hazelnut swirls, or this sheet pan breakfast skillet.
college town breakfast burrito
Ingredients
Method
- Make fries. Makefries according to package directions. When they come out, sprinkle them withsalt immediately and set aside.
- Make bacon. While the fries are cooking, cut bacon into squares. Heat a pan (I used cast iron but youcan use a regular one) over medium-high heat. Add the bacon pieces and cook,stirring occastionally, until browned and crispy, about 15 minutes. Set asideon a paper-towel lined plate to drain.
- Scramble eggs. Removesome of the bacon grease—but not all—from the pan and lower the heat to medium.Stir eggs with milk, salt and pepper in a small bowl and immediately pour intothe skillet. Leave them alone until the edges start to set, then use a spatulato push the sides in toward the middle. Continue to do this (slowly!) until allof the egg is cooked through and no longer liquidy. Set aside.
- Assemble burritos. Lay two slices of American cheese in the middle of atortilla and heat in the microwave for 30-60 seconds, or until the edges of thecheese are melted. Pile eggs on top of the cheese, then top with bacon,avocado, fries, and sriracha fry sauce.
- Fold the burrito andeat! I recommend wrapping in foil first to help keep it together—there are alot of fillings!