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Bacon, Egg, and Cheese Breakfast Burrito
Ingredients
  • 4 large eggs
  • Kosher salt
  • ¼ cup (60ml) canola, vegetable, or other neutral oil
  • 1 pound (450g) Russet potatoes (about 2 medium potatoes), peeled and cut into ½-inch dice
  • ½ medium (8-ounce; 225g) yellow onion, cut into ½-inch dice
  • Freshly ground black pepper
  • 1 tablespoon (15g) unsalted butter
  • 4 rashers crisply cooked bacon, broken into pieces
  • 2 ounces (55g) shredded cheddar cheese
  • 2 large (10-inch) flour tortillas, warmed through on a dry griddle or cast iron pan
  • 2 tablespoons (1 ounce; 30g) sour cream, divided
  • ¼ cup (2 ounces; 55g) guacamole, divided
  • Hot sauce of your choice (optional)
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