Rosemary Garlic Breakfast Burritos

Kick up the flavor at your next breakfast with these easy and delicious breakfast burritos. Our Pastamore Rosemary and Roasted Garlic Olive Oil is paired with breakfast staples including eggs, bacon, and potatoes. These burritos work great for breakfast, brunch, lunch, or dinner.

Ingredients:     Makes 4 small burritos
4 8 inch tortillas
4 eggs
1 medium Yukon gold potato
1 Tbsp Pastamore Rosemary and Roasted Garlic Olive Oil
1/2 cup black beans, drained
1 ounce shredded cheddar cheese
2 slices bacon, cooked and chopped
To taste salt and black pepper

Directions:
1. Poke potato multiple times with a fork and cook in the microwave until tender. Allow to cool for 4-5 minutes.

2. Heat a large non-stick pan on the stove over medium-low heat. Use cooking spray as needed. Whisk eggs in a bowl until mixed evenly.

3. Chop potato into 1/2" pieces. Add to the pan along with the bacon and black beans. Cook until warm. Add the eggs to the pan. Cook until almost cooked throughout, mixing often.

4. Add the Pastamore Rosemary and Roasted Garlic Olive Oil and cheddar cheese. Cook until cheese is melted.

5. Heat tortillas. Plate tortilla and top with 1/4 of egg mixture, fold in the sides, and roll. Heat a pan over medium-high heat. Place the burritos into the pan and cook on each side until golden brown.

6. Plate and top with your favorite hot sauce.