This creamy Boursin breakfast burrito combines baked eggs infused with garlic and herb cheese, crispy bacon, and a hash brown patty, then wrapped in a tortilla and seared to create a golden cheese crust. It's an elevated take on the classic breakfast burrito that delivers restaurant-quality flavor.
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Prices vary by store
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Place the block of Boursin cheese in the center of a baking dish.
Crack the eggs into the dish around the cheese.
Season generously with garlic and herb seasoning.
Bake in the oven until the eggs are set.
While the eggs bake, fry bacon in a large skillet until crispy. Remove the bacon and set aside, reserving the bacon grease in the skillet.
Once the eggs are done, remove from the oven. Use a fork to mash the Boursin cheese and mix it thoroughly with the baked eggs until a creamy scramble forms.
In the same skillet with the reserved bacon grease, fry the hash brown patties until golden brown and crispy on both sides.
To assemble, place a crispy hash brown patty onto a large flour tortilla.
Top with a generous scoop of the creamy Boursin eggs, a couple of slices of crispy bacon, and a sprinkle of chopped green onions.
Roll the burrito up tightly.
Add a small pile of shredded cheese to the hot skillet. Place the burrito seam-side down directly onto the melting cheese.
Cook for a minute or two until the cheese forms a golden, crispy crust on the outside of the burrito.
Store wrapped burritos in an airtight container in the refrigerator for up to 3 days. Reheat seared or unseared burritos in a 300°F oven for 8–10 minutes until warmed through.
Yes. Assemble and wrap the burritos up to 24 hours ahead, then refrigerate. Sear them fresh in a skillet before serving, or sear ahead and reheat gently in a 300°F oven for 5 minutes.
Searing the assembled burrito seam-side down in a hot skillet with a little butter creates friction that melts and crisps the exterior cheese layer.
Boursin's garlic and herb blend is central to the flavor. Cream cheese mixed with garlic powder and dried herbs approximates it, but the taste will differ slightly.
The eggs should be set but still slightly creamy in the center—aim for 12–15 minutes at 350°F, depending on your oven. They will continue to cook slightly after removal.
Flour tortillas are better here because they're sturdier when filled and seared. Corn tortillas will tear more easily under the weight and heat.
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