Perfect California Breakfast Burritos

California Breakfast Burrito - filled with French fries, bacon, eggs, cheese and topped with homemade salsa. They really are delicious, especially with some fresh lime guacamole and salsa.

The French fries and the side salsa is what makes this burrito so scrumptiously delicious! To make these breakfast burritos I like using egg whites instead of whole eggs, 4 strips of bacon (or turkey bacon) and some Cheddar cheese. All the ingredients are in an ideal ratio in these eggy, spicy, bacon-y roll-ups. Lately, these have been our go to dinner meal. They are super quick to put together and super quick to be devoured too. Perfect for a family gathering!

Ingredients:

For the potatoes

• 4 pounds (1.8 to 2.3 kg) potatoes, cut into 1/2-inch (12-mm) cubes (about 4 or 5 large potatoes)
• 3 tablespoons olive oil
• 2 1/2 teaspoons paprika
• 1 teaspoon garlic salt
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly cracked black pepper
• 1 1/2 pounds 680 g) ripe tomatoes, cut into ¼- to ½-inch (6- to 12-mm) dice
• 1/2 large white onion, finely diced (about ¾ cup/95 g)
• 1 to 2 jalapeño chiles, finely diced (seeds and membranes removed for a milder salsa
• 1/2 cup (20 g) finely chopped cilantro leaves
• 1 tablespoon fresh lime juice

The Burrito

• 4 strips bacon (or cooked chorizo or sausage)
• 8 large eggs
• 1 tablespoon unsalted butter or olive oil
• 4 large flour tortillas
• 1 cup (115 g) grated cheddar cheese
• 1 cup (165 g) Pico de Gallo
• 2 cups (280 g) Perfect Roasted Potatoes
• 2 ripe avocados, pitted, peeled, and sliced
• 1 splash salsa