Smoked Bacon Breakfast Burritos Recipe

Ingredients

Burritos

340 g extra thick bacon, 9 strips
1 teaspoon sweet BBQ rub
1 cup shredded Monterey Jack cheese
1 medium tomato, diced
3 large-sized flower tortillas

Creamy Jalapeño Sauce

½ cup sour cream
½ cup half and half
1 large jalapeño
1½ teaspoon fresh lime juice
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon granulated garlic

Hash Browns

2-3 tablespoons high temperature cooking oil
4 medium Yukon Gold or red bliss potatoes, peeled and shredded
¼ cup finely diced sweet onion
1 teaspoon salt
½ teaspoon black pepper

Eggs

3 tablespoons butter
6 large eggs
½ teaspoon salt
¼ teaspoon black pepper

Preparation

1. Preheat smoker to 120°C.
2. Place jalapeño directly on coals and turn occasionally until charred on the outside. Remove, cut open and discard the seeds.
3. Place the jalapeño, sour cream, half and half, lime juice, salt, pepper and garlic in a food processor or blender and process until smooth. Refrigerate until ready to use.
4. Place bacon strips on a rack and tray in the smoker and season with BBQ rub. Smoke for 1 hour at 120°C, flipping at the half way point. Raise the temperature to 150°C and cook until the bacon is crispy, about another 20 minutes.
5. Preheat a cast-iron skillet over medium-high heat. Add oil and wait for it to shimmer and smoke slightly.
6. Mix potatoes, onion, salt and pepper together in a large bowl. Place hash brown mixture in the cast-iron skillet and lightly press down to compact.
7. Cook until the first side is crispy and golden brown, about 6 minutes. Flip and repeat for the other side. Remove hash browns from skillet and place on a resting rack.
8. Reduce skillet heat to medium and add butter. Beat eggs together and pour into skillet, stirring constantly, until eggs are almost set, about 2-3 minutes. Season with salt and pepper. The eggs should be a little runny to allow them to cook a little more while in the smoker.
9. Place one-third each of the hash browns, eggs, tomato, cheese and bacon onto the edge of a tortilla and roll it up to form a burrito. Repeat for the remaining tortillas. Wrap each burrito in a sheet of aluminium foil.
10. Place burritos in smoker until heated throughout, about 15-20 minutes.
11. Top the burritos with creamy jalapeño sauce and serve.