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gluten-free breakfast burrito wrapped in foil on marble background

Meaningful Eats

Gluten-Free Potato, Bacon & Egg Breakfast Burritos {Dairy-Free Option}

These burritos are a great way to start the day!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


For the Bacon & Potatoes:

  • 2 ½ pounds Yukon gold potatoes peeled and chopped into ½-1 inch pieces
  • 1 tablespoon avocado oil
  • ½ teaspoon salt
  • 12 oz bacon chopped into 1-inch pieces
  • 1 teaspoon seasoned salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • pinch of cayenne pepper

For the Burritos:

  • Scrambled eggs make 2 per burrito
  • Gluten-free tortillas
  • Grated cheese
  • Sliced avocado
  • Hot Sauce


  • Place the chopped and peeled potatoes in a glass (or microwave-safe) bowl. Toss with 1 tablespoon avocado oil and ½ teaspoon salt. Microwave for three 5-minute increments (15 minutes total), stirring every 5 minutes.
  • Meanwhile, cook the bacon pieces over medium heat. This recipe works best with a cast-iron or non-stick skillet. Once crispy, remove and place on a paper-towel lined plate. Pour off all but 2 tablespoons of the bacon fat.
  • Heat the bacon fat over medium-high heat and add the potatoes in an even layer. Cook without moving for 7-9 minutes. Sprinkle over the seasoned salt, garlic powder, onion powder, and cayenne over the top.
  • Stir and continue to cook until soft, about 5 minutes more. Then add the bacon back in. At this point you can save the potatoes in the fridge for when you're ready to make a burrito. Reheat ½ cup of the mixture per burrito.
  • To make a breakfast burrito, first make some scrambled eggs. I usually make 2 eggs per burrito. Heat a tortilla over medium heat for 1-2 minutes. Flip and sprinkle cheese in the middle. Once the cheese begins to melt, add about ½ cup of the potato mixture and some scrambled eggs. Use a spatula to pull up the sides and help shape the burrito.
  • Once the bottom of the tortilla is slightly golden and everything is hot, transfer to a piece of foil. Add the avocado and hot sauce if desired. Wrap up in the foil and enjoy!


To save time in the morning, I usually make the potato/bacon mixture ahead of time and keep it in the fridge until I'm ready to make a burrito. Then in the morning all I have to do is reheat the potatoes (about ½ cup per burrito), scrambled the eggs (make 2 per burrito) and melt the cheese on the tortillas. My favorite gluten-free tortillas to use for this are the Mission Gluten-Free Soft Taco Tortillas. (Not sponsored, just delicious!) I also like to use the brand Real Salt Seasoned Salt for the potatoes, but any salt will do.


Calories: 622kcal | Carbohydrates: 61g | Protein: 31g | Fat: 50g | Saturated Fat: 15g | Cholesterol: 375mg | Sodium: 1601mg | Potassium: 1440mg | Fiber: 10g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 28.9mg | Calcium: 253mg | Iron: 10.3mg