LOADED BREAKFAST BURRITO RECIPES

Steps:

• In a sauté pan or cast iron skillet, sauté the diced bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
• Reserve 1 tablespoon of the bacon fat (or use olive oil) and sauté the diced potatoes until tender and caramelized. Season with sea salt and pepper.
• Whisk the eggs. Form a 'hole' in the center of the potatoes on the pan, and pour the eggs on. Cook until eggs are done.
• Warm the tortillas between two damp paper towels in the microwave for 35 seconds.
• Spread 1 tablespoon of greek yogurt on each tortilla. Fill with the potato/rutabaga and egg mixture. Top with the crisp bacon and 1 tablespoon of cheddar cheese. Sprinkle with the chopped chives and roll the burrito.

Steps:

• Cook bacon in a medium nonstick pan over medium heat until crispy. Drain bacon on a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the pan. Add onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Whisk together eggs and sour cream in a medium bowl. Pour egg mixture into the pan. Let set slightly then reduce heat to low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat. Assemble quesadillas. Divide scrambled eggs between two tortillas. Top each with cheese and avocado slides. Place remaining tortillas on top. One at a time, cook quesadillas in a clean nonstick skillet over medium heat until the bottom tortillas is golden, about 3 minutes. Flip and cook the other side until golden. Repeat with other quesadilla. Serve warm with more sour cream and hot sauce, if desired.