The "Go Back To Bed" Breakfast Burrito | Pour Choices Kitchen

Duck fat roasted potatoes, pancetta, cream herb-infused eggs, caramelized onions, a smokey aioli and a cheese crust on the outside of the burrito. Do I need to keep going? Cause there's more, this was just the highlight. If you really want an elevated breakfast burrito experience and don't mind a little extra time in the kitchen, definitely give this recipe a try. Any recipient of it will be trying to wake up in your house every morning. Maybe thats a bad thing?

Support this channel by subscribing to our YouTube membership or by donating $1 to the Pour Choices Patreon:   / pourchoiceskitchen  

Grocery List:

For the Duck Fat Potatoes:
2 cups baby potatoes
2 tbsp duck fat (or substitute olive oil)
1-2 tsp fresh rosemary (or 1/2 tsp dried rosemary)
Salt
Pepper

For the Roasted Cherry Tomatoes:
1 cup cherry tomatoes
1 tbsp olive oil
1 tsp fresh thyme (or 1/2 tsp dried thyme)
Salt
Pepper

For the Pancetta:
6 - 10 oz cured pancetta, diced

For the Caramelized Onions:
1 large yellow onion
1 tbsp olive oil or butter
Salt

For the Herb Scrambled Eggs:
6 eggs
1/4 cup heavy cream
2 tbsp fresh chives (or dried if unavailable)
2 tbsp fresh parsley
2 tbsp fresh tarragon (or 1 tsp dried tarragon)
2 tbsp butter (for cooking eggs)
1/2 cup gruyère cheese (shredded)

For the Smoked Paprika Aioli:
1/2 cup mayonnaise
1 garlic clove (minced)
1 tsp Smoked paprika
1 tsp lemon juice (fresh or bottled)
Salt
Pepper

For the Cheddar-Parmesan Cheese Crust:
1 cup cheddar cheese (shredded)
1/2 cup Parmesan cheese (grated)

For the Tortillas:
4 large flour tortillas
2 tbsp pesto (for spreading on tortillas)