Whippin' Up The PERFECT Breakfast Burrito | Tasty Tailgating Ep. 6

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories without sacrificing flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, while corn tortillas are often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly may be cheaper depending on the region.

Welcome to Tasty tailgating, today we're making the Ultimate Game Day breakfast burrito.

Start by frying frozen hash browns in oil until crispy.

Sauté diced green and orange peppers in the rendered fat from the bacon over medium-high heat.

Make a quick pesto by blending pine nuts, garlic, basil, and olive oil in a food processor.

Add salt and mayonnaise to the pesto, then mix in roasted red peppers and chipotle peppers for spice.

Cook eggs in a tablespoon of butter over medium-low heat, stirring constantly to avoid overcooking.

Once eggs are nearly done, fold in cooked bacon bits and season with salt.

Warm the tortillas using residual heat from the pan.

Layer American cheese, hash browns, pesto, and the egg-bacon mixture onto the tortilla, being careful not to overfill.

Fold the sides of the tortilla in and roll it up tightly from the back end.

Toast the burrito seam-side down in a pan over medium-high heat until golden brown, then flip to toast the other side.

Slice the burrito at a 45-degree angle and secure with a toothpick if needed.

Serve with extra sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens