This is a yummy breakfast that consists of bacon, hash browns, cheese, and all the fixings wrapped up in a grilled tortilla. Loaded with all this goodness, you’ll be fully fueled to start your day. These also make a great meal prep dish, as you can freeze the assembled, uncooked burritos for up to 1 month. (Just leave out the sour cream and avocado until they’re ready to serve.) These are even perfect for those dinners when you crave breakfast.
SUBSTITUTION TIP: Instead of bacon, you can use deli meats, like ham, roasted turkey, or roast beef. Or skip the meat entirely to make this vegetarian.
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
4
large eggs
12 slices
bacon, cut into 1-inch pieces
85g
frozen shredded hash browns
112g
shredded Monterey Jack cheese
4 (10-inch)
flour tortillas
2 tablespoons
extra-virgin olive oil
4 tablespoons
sour cream, for topping
1
avocado, pitted and diced, for topping
4
large eggs
12 slices
bacon, cut into 1-inch pieces
1 cup
frozen shredded hash browns
1 cup
shredded Monterey Jack cheese
4 (10-inch)
flour tortillas
2 tablespoons
extra-virgin olive oil
4 tablespoons
sour cream, for topping
1
avocado, pitted and diced, for topping
Utensils
Cooking Pot
Grill Grate
Step 1
Insert the Cooking Pot and close the hood. Select AIR CRISP, set the temperature to 390°F, and set the time to 15 minutes. Select START/STOP to begin preheating.
Step 2
While the unit is preheating, in a medium bowl, whisk the eggs. Add the bacon, frozen hash browns, and cheese to the eggs and stir to combine.
Step 3
When the unit beeps to signify it has preheated, pour the egg mixture into the Cooking Pot. Close the hood and cook for 10 minutes.
Step 4
While the eggs are cooking, place the tortillas on top of the Grill Grate.
Step 5
After 10 minutes, open the hood and use a silicone spatula to scramble the eggs and ensure the bacon is cooked. Remove the pot from the unit. Top the center of each tortilla with the scrambled egg mixture. Roll one end of the tortilla over the eggs, fold in the sides, and finish rolling the tortilla. Brush the olive oil over the burritos and place them seam-side down on the Grill Grate. Place the Grill Grate into the unit. Close the hood and cook for the remaining 5 minutes.
Step 6
When cooking is complete, transfer the burritos to plates. Top with the sour cream and avocado and serve.
Insert the Cooking Pot and close the hood. Select AIR CRISP, set the temperature to 390°F, and set the time to 15 minutes. Select START/STOP to begin preheating.
4
large eggs
12 slices
bacon, cut into 1-inch pieces
85g
frozen shredded hash browns
112g
shredded Monterey Jack cheese
4 (10-inch)
flour tortillas
2 tablespoons
extra-virgin olive oil
4 tablespoons
sour cream, for topping
1
avocado, pitted and diced, for topping
4
large eggs
12 slices
bacon, cut into 1-inch pieces
1 cup
frozen shredded hash browns
1 cup
shredded Monterey Jack cheese
4 (10-inch)
flour tortillas
2 tablespoons
extra-virgin olive oil
4 tablespoons
sour cream, for topping
1
avocado, pitted and diced, for topping
Step 2 of 6
While the unit is preheating, in a medium bowl, whisk the eggs. Add the bacon, frozen hash browns, and cheese to the eggs and stir to combine.
4
large eggs
12 slices
bacon, cut into 1-inch pieces
85g
frozen shredded hash browns
112g
shredded Monterey Jack cheese
4 (10-inch)
flour tortillas
2 tablespoons
extra-virgin olive oil
4 tablespoons
sour cream, for topping
1
avocado, pitted and diced, for topping
4
large eggs
12 slices
bacon, cut into 1-inch pieces
1 cup
frozen shredded hash browns
1 cup
shredded Monterey Jack cheese
4 (10-inch)
flour tortillas
2 tablespoons
extra-virgin olive oil
4 tablespoons
sour cream, for topping
1
avocado, pitted and diced, for topping
Step 3 of 6
When the unit beeps to signify it has preheated, pour the egg mixture into the Cooking Pot. Close the hood and cook for 10 minutes.
4
large eggs
12 slices
bacon, cut into 1-inch pieces
85g
frozen shredded hash browns
112g
shredded Monterey Jack cheese
4 (10-inch)
flour tortillas
2 tablespoons
extra-virgin olive oil
4 tablespoons
sour cream, for topping
1
avocado, pitted and diced, for topping
4
large eggs
12 slices
bacon, cut into 1-inch pieces
1 cup
frozen shredded hash browns
1 cup
shredded Monterey Jack cheese
4 (10-inch)
flour tortillas
2 tablespoons
extra-virgin olive oil
4 tablespoons
sour cream, for topping
1
avocado, pitted and diced, for topping
Step 4 of 6
While the eggs are cooking, place the tortillas on top of the Grill Grate.
4
large eggs
12 slices
bacon, cut into 1-inch pieces
85g
frozen shredded hash browns
112g
shredded Monterey Jack cheese
4 (10-inch)
flour tortillas
2 tablespoons
extra-virgin olive oil
4 tablespoons
sour cream, for topping
1
avocado, pitted and diced, for topping
4
large eggs
12 slices
bacon, cut into 1-inch pieces
1 cup
frozen shredded hash browns
1 cup
shredded Monterey Jack cheese
4 (10-inch)
flour tortillas
2 tablespoons
extra-virgin olive oil
4 tablespoons
sour cream, for topping
1
avocado, pitted and diced, for topping
Step 5 of 6
After 10 minutes, open the hood and use a silicone spatula to scramble the eggs and ensure the bacon is cooked. Remove the pot from the unit. Top the center of each tortilla with the scrambled egg mixture. Roll one end of the tortilla over the eggs, fold in the sides, and finish rolling the tortilla. Brush the olive oil over the burritos and place them seam-side down on the Grill Grate. Place the Grill Grate into the unit. Close the hood and cook for the remaining 5 minutes.
4
large eggs
12 slices
bacon, cut into 1-inch pieces
85g
frozen shredded hash browns
112g
shredded Monterey Jack cheese
4 (10-inch)
flour tortillas
2 tablespoons
extra-virgin olive oil
4 tablespoons
sour cream, for topping
1
avocado, pitted and diced, for topping
4
large eggs
12 slices
bacon, cut into 1-inch pieces
1 cup
frozen shredded hash browns
1 cup
shredded Monterey Jack cheese
4 (10-inch)
flour tortillas
2 tablespoons
extra-virgin olive oil
4 tablespoons
sour cream, for topping
1
avocado, pitted and diced, for topping
Step 6 of 6
When cooking is complete, transfer the burritos to plates. Top with the sour cream and avocado and serve.
