Ghost Pepper Breakfast Burritos with Ghost Pepper Infused Olive Oil

Start the day with a burrito that brings real heat and big breakfast comfort: fluffy eggs, crisp potatoes, sharp cheddar, smoky bacon, and sautéed peppers all wrap together with a fearless drizzle of Ghost Pepper Infused Olive Oil for a fiery, savory finish that wakes up every bite.

Garden Infuzions

Ghost Pepper Breakfast Burritos with Ghost Pepper Infused Olive Oil

Bold breakfast burritos stuffed with fluffy eggs, crispy potatoes, cheddar, peppers, and smoky bacon, finished with the fierce kick of Ghost Pepper Infused Olive Oil.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 burritos

Course: Breakfast, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 large eggs
• 2 tablespoons Ghost Pepper Infused Olive Oil
• 1 tablespoon unsalted butter
• 1 cup russet potatoes diced into 1/4-inch cubes
• 1/2 cup yellow onion diced
• 1/2 cup red bell pepper diced
• 1/2 cup green bell pepper diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 4 slices bacon cooked and crumbled
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• 1/4 cup salsa
• 1 avocado sliced
• 2 tablespoons sour cream

Equipment

• 1 Large skillet For cooking the filling
• 1 Bowl For whisking the eggs
• 1 Spatula For scrambling and folding
• 1 Cutting board For chopping vegetables
• 1 Chef’s knife For prepping ingredients

Method

 

Instructions

1. Heat a large skillet over medium heat and add 1 tablespoon of the Ghost Pepper Infused Olive Oil with the butter.
2. Add the diced potatoes and cook, stirring often, until they begin to brown and soften, about 8 to 10 minutes.
3. Add the onion, red bell pepper, green bell pepper, salt, black pepper, and garlic powder, then cook until the vegetables are tender and the potatoes are fully cooked.
4. In a bowl, whisk the eggs until smooth.
5. Push the vegetables to one side of the skillet, add the remaining 1 tablespoon Ghost Pepper Infused Olive Oil if needed, and scramble the eggs gently until just set.
6. Fold the eggs, potatoes, vegetables, bacon, and cheddar together in the skillet until the cheese starts to melt.
7. Warm the tortillas in a dry skillet or microwave until pliable.
8. Divide the filling among the tortillas, top with salsa, avocado, and sour cream, then roll each burrito tightly.
9. Serve immediately while the filling is hot and the tortillas are soft.

Notes

For the cleanest roll, do not overfill the tortillas. If you want extra crunch, toast the wrapped burritos seam-side down in a dry skillet for 1 to 2 minutes per side. The Ghost Pepper Infused Olive Oil is strong; start with the listed amount and add more only if you want a hotter finish.

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Recipe Tips

Keep the potato cubes small so they turn crisp without taking over the filling. Warm the tortillas before rolling so they stay soft and easy to fold. Add the Ghost Pepper Infused Olive Oil at the skillet stage for layered heat, then finish with a little more only if you want extra fire.

Serving Suggestions

Serve these burritos hot with salsa, sliced avocado, or a spoonful of sour cream on the side. They pair nicely with fresh fruit, hash browns, or a simple breakfast salad when you want a fuller brunch spread.

Storage

Wrap cooled burritos tightly and refrigerate for up to 3 days. Reheat in a skillet or oven until hot all the way through so the tortilla stays pleasantly textured.

Variations

Swap the bacon for breakfast sausage, use pepper jack instead of cheddar, or add black beans for a heartier filling. For a milder version, cut the Ghost Pepper Infused Olive Oil in half and finish the skillet with regular olive oil.

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