Categories: Breakfast

Ingredients

• 1 1/3 cups refrigerated diced potatoes
• 6 center-cut bacon slices, chopped
• 1/4 cup diced shallot
• 6 large eggs
• 2 tbsp. water
• 1/8 tsp kosher salt
• 3 tbsp. canola mayo
• 2 tsp Sriracha
• 4 (8-inch) whole-wheat tortillas
• 1 1/2 cups baby arugula

Directions

1. Place potatoes in a microwavable dish. Microwave on high until potatoes are almost tender, about 2 minutes

2. Place bacon in a large skillet. Cook over medium-high until bacon begins to brown, 5-6 minutes. Add shallot and potatoes to skillet; reduce heat to medium, and cook, stirring occasionally, until bacon is done and potatoes are soft and beginning to brown, 3-4 minutes. Transfer mixture to a bowl; cover to keep warm.

3. Whisk together eggs, 2 tbsp. water, and salt in a medium bowl until well combined. Add egg mixture to skillet. Cook, stirring constantly, until eggs are almost set, 1-2 minutes.

4. Stir together mayo and Sriracha in a small bowl. Spread sauce evenly over tortillas. Layer potato mixture, scrambled eggs, and arugula evenly down center of tortillas; fold tortillas burrito-style. Serve immediately.

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