Directions
Cook the bacon over low heat until it is halfway done. Add the potatoes to the bacon, tossing them to coat in the bacon fat. Continue cooking until the bacon is fully cooked and the potatoes are slightly crispy.
While the bacon and potatoes are cooking, scramble the eggs with the milk or cream in a large mixing bowl. Season with Blackstone Tuscan Herb & S.P.G. Seasonings.
Push the bacon and potatoes to one side of the griddle. Turn off the heat, then swirl the butter onto the griddle. Add the eggs to the griddle, cooking on the residual heat. Scramble the eggs and combine them with the bacon and potatoes. Once the eggs are fully cooked, remove from the griddle.
Recipe Note
Freeze burritos for up to 3 months.
To reheat:
Microwave: Wrap in a wet paper towel and microwave for 4 minutes.
Bake: Wrap in foil and bake at 400°F for 20-25 minutes.
Air Fry: Wrap in foil and air fry at 400°F for 12-15 minutes.
