Angus Steak Bacon Breakfast Burrito


  • ½ cup                          peewee potatoes, quartered
  • 1½  Tablespoons       vegetable oil, divided
  • 2 slices                         Godshall’s Angus Steak Bacon
  • 2                                    eggs, lightly beaten
  • ¼ cup                          queso fresco, crumbled
  • 1-2 Tablespoons        fire roasted salsa (or salsa of choice)
  • To taste                       salt
  • To taste                       pepper
  • 1 12”                             flour tortilla


  1. Heat oven to 375℉.
  2. In a small bowl, toss potatoes with ½ tablespoon oil and salt and pepper to taste. Spread evenly on a parchment lined sheet tray and bake until golden brown and soft, about 15-20 minutes, stir and cook another 15-20 minutes.
  3. Once potatoes are cooked, heat a large skillet over medium heat and cook bacon until browned, about 1-2 minutes per side, remove to cutting board and roughly chop.
  4. To the same pan, add 1 tablespoon oil and then eggs, stirring until cooked. Turn off heat, season with salt and pepper to taste and top with queso fresco.
  5. Warm tortilla in the oven or microwave for about 20 seconds. Remove and lay tortilla on a clean cutting board or large plate.
  6. To the center add eggs, potatoes, chopped bacon, and salsa.
  7. Fold in sides and roll tightly to seal.
  8. Cut in half and enjoy.