Ok, so you know I’ve posted several times about Panini Happy–one of my favorite blogs that features delicious, original panini’s created by blog owner, Kathy.  So when I decided to start the Stop Boring Breakfasts Challenge, I asked Kathy if she’d be interested in creating one to help inspire MY readers to try something new and tasty too!  Enter the Bacon Egg Breakfast Burrito Panini.  Sounds good huh?  What wouldn’t be good about scrambled eggs, bacon, potatoes and melted cheese all squished together in a burrito?  I think that’s something my family can get excited about–I hope you do too! 

Here’s Kathy’s guest post about her yummy creation just for us–thanks Kathy!

Bacon Breakfast Burritos
by Kathy of PaniniHappy.com

The Smurfs, soccer games and “real breakfast” defined the Saturday mornings of my childhood. I looked forward to each of these events every weekend , but especially the food. I would wake up to the inviting aromas of pancakes, French toast or bacon and eggs wafting from the kitchen. It was usually one of those three dishes, but once in a while my mom would surprise my dad, sisters and me with muffins too. It was my favorite time of the week, when life slowed down and my family could ease into the day together. Until it was time to hit the fields for soccer.

These days I enjoy making “real breakfast” on Saturday mornings for my own family. On last weekend’s menu: breakfast burritos. There’s a taqueria near us that makes excellent ones, full of scrambled eggs, potatoes and smoky bacon. When I made my own version at home I decided to sneak some cheddar cheese inside as well and grill it on the panini press to get the outside nice and crisp. With a little chipotle salsa spooned onto each bite for a kick of heat, these breakfast burritos were a wonderfully satisfying way to start our weekend.

Bacon Breakfast Burritos
Serves 4

INGREDIENTS:

4 slices bacon
2 cups frozen diced potatoes with peppers and onions (sometimes labeled as “Potatoes O’Brien”)*
8 eggs
Salt and pepper
4 flour tortillas, 10-inch “burrito size”
4 ounces shredded sharp cheddar cheese
Salsa and sour cream for serving

DIRECTIONS:

Place bacon in a skillet and turn stove on to medium heat. Cook, turning often, until bacon is cooked through and crisp. Remove bacon to drain on a paper towel.

Pour off all but about 2 teaspoons of bacon drippings. Carefully add potato mixture to the skillet (especially if using frozen potatoes it may spatter). Cook about 7-8 minutes until vegetables are cooked through, stirring occasionally. Add eggs. Continue cooking and stirring until eggs are set. Season with salt and pepper to taste.

Preheat the panini grill to medium heat.**

For each burrito: Place a tortilla in the microwave on High for 10 seconds to make it fold easily. Place ¼ of the egg mixture in the center of the tortilla. Sprinkle cheese on top. Fold burrito by folding in the left and right sides and then rolling it up from the bottom.

Place the burrito onto the panini grill, seam side down. Grill for 2 to 3 minutes until tortilla is toasted and golden grill marks appear.

* Alternatively, you can dice your own red potatoes, red and green bell peppers and onions

** If you don’t have a panini grill, you can also bake the burritos in an oven or toaster oven at 350° until the tortillas are browned and toasted.