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–+ servings
Smoked Ghost Pepper Infused Olive Oil Blend 250ml bottle
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
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 burritos
Course: Breakfast, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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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