Martha Stewart Breakfast-for-Dinner Burritos

Martha Stewart breakfast-for-dinner burritos take 40 minutes and bacon, potatoes, hominy and cheddar to make a hearty, crisp-edged skillet-toasted burrito. Try these breakfast ideas for weeknight dinner or Sunday brunch, since they're filling and easy to wrap for the whole family.

Cook the potatoes in a splash of water until it evaporates and they start to sizzle, because that is what softens them inside and crisps them outside. Skip it and you get raw centers or mushy, pale cubes in every bite.

Martha stirs hominy into the potatoes and scallions, so each burrito gets a chewy, corn-sweet bite that most breakfast burritos never have. She also toasts the finished burritos in a lightly oiled skillet, which seals the tortilla and gives it a golden, crackly edge.

Martha Stewart Breakfast-for-Dinner Burritos

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

780

kcal

Crisp bacon, tender potatoes, chewy hominy and soft egg curds sit inside a flour tortilla with melted cheddar. A quick toast in the skillet turns the outside golden and crackly while the inside stays warm and gooey.

Ingredients

• 8 ounces bacon, chopped
  

• 3 tablespoons extra-virgin olive oil, divided, plus more for brushing
  

• 8 ounces Yukon Gold potatoes, cut into a scant ½-inch dice (1 ¼ cups)
  

• Kosher salt and freshly ground pepper
  

• 1 cup sliced scallions (from 6 to 7), dark-green ends reserved
  

• 1 cup hominy (from a 15-ounce can), drained
  

• 4 large eggs, whisked
  

• 5 ounces cheddar, grated (1 ¾ cups)
  

• 4 extra-large (12-inch) or 8 medium (8-inch) flour tortillas
  

• Salsa or hot sauce, for serving
  

Directions

• Crisp the bacon: Cook 8 ounces chopped bacon in a large skillet over medium heat, stirring occasionally, until crisp. Then move it to paper towels and pour off all but 1 tablespoon of the fat.
• Start the potatoes: Add 2 tablespoons olive oil and 8 ounces diced Yukon Gold potatoes to the skillet, then season generously with salt and pepper. Cook, stirring, for 1 minute so they pick up some fat before the water goes in.
• Simmer off the water: Pour in 1 cup water, bring it to a boil and cook, stirring often, for about 8 minutes. The potatoes are ready once the water has mostly evaporated and they start to sizzle.
• Add scallions and hominy: Stir in 1 cup sliced scallions and 1 cup drained hominy, keeping the dark-green ends aside for later. Cook for 5 minutes so everything heats through and picks up flavor from the pan.
• Scramble the eggs: Heat the remaining 1 tablespoon oil in a small nonstick skillet over medium-high. Season the 4 whisked eggs and cook, stirring, until large curds form.
• Fill and wrap: Divide the potato mixture, eggs, bacon, 5 ounces grated cheddar and the reserved scallion greens among 4 extra-large or 8 medium flour tortillas. Then wrap each one into a snug burrito.
• Toast and serve: Wipe out the nonstick skillet and lightly brush it with oil. Toast each burrito for 2 minutes per side, then serve with salsa or hot sauce.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned corn instead of hominy?

Yes, drained canned or thawed frozen corn works if you can't find hominy. It will be sweeter and a little less chewy, and it should still cook in the same 5 minutes.

How do I store leftover breakfast burritos?

Wrap each cooled burrito in foil and keep them in the fridge for up to 3 days. Reheat in a skillet over medium heat for about 3 minutes per side so the tortilla crisps back up.

Can I make these burritos ahead of time?

You can cook the bacon and the potato mixture a day ahead and refrigerate them separately. Scramble the eggs fresh, then assemble and toast, because reheated eggs turn rubbery.

What if I don't have a nonstick skillet?

A well-seasoned cast iron skillet or a griddle works for toasting the burritos. Brush it lightly with oil and keep the heat at medium so the tortillas brown without scorching.

What's the most common mistake with these burritos?

Overfilling is the big one, since a stuffed tortilla won't wrap tightly and splits when you toast it. Keep each filling to about 3/4 cup and use the 12-inch tortillas if you want them generous.