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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pressed Breakfast Burritos Recipe

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This recipe for Pressed Breakfast Burritos, by , is from Nuckols Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Williams Sonoma


1 jalapeņo, seeded and finely diced
1 garlic clove, minced
1 Tbs. fresh lime juice
1/2 tsp. kosher salt, plus more, to taste
2 large avocados, halved, pitted and peeled
2 Tbs. chopped fresh cilantro
3 Tbs. olive oil, plus more for brushing
1 each red and green bell pepper, seeded and diced
3/4 lb. Yukon Gold potatoes, boiled until tender, diced
Freshly ground pepper, to taste
6 thick-cut bacon slices
12 eggs
6 large burrito-style flour tortillas
6 oz. cheddar cheese, grated
Sour cream and salsa for serving

Put jalapeņo, garlic, lime juice, and 1/2 tsp. salt in molcajete or small bowl; smash with pestle or fork. Add avocados and cilantro; mix and mash.

In bowl, beat eggs, salt and pepper. In nonstick fry pan over medium-high heat, warm 1 Tbs. oil. Cook eggs until curds form, 2-3 minutes. Top each tortilla with large spoonful of eggs, pepper mixture, 1 crumbled bacon slice and oz. cheese. Roll into burrito; lightly brush outside with oil. Place 2 burritos on panini press; close lid. Cook 2-3 minutes. Cook remaining burritos. Serve with guacamole, sour cream and salsa.

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