We’ve all been there… The morning after an epic night out filled with a pounding heading, aversion to light and a pain in your stomach that could or could not be helped by food.

This is where you turn to this Ultimate Hangover Breakfast Burrito. It’s packed with your go-to eggs and carbs, but also features Bloody Mary Bacon, my new hangover best buddy.

Top it with salsa and hot sauce to give it the extra spicy kick you need to get up and moving again! It is also perfectly acceptable to eat these when you don’t have a hangover too…

INSTRUCTIONS: Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and a baking rack. Lay the bacon in an even layer on the baking rack and bake until crispy, approximately 15 minutes. When cool enough to handle, chop the bacon into chunks. Set aside.

In a medium sauté pan over medium heat, warm olive oil. When hot, add the onion and garlic. Cook until the onions are softened, approximately 4 to 5 minutes. Add the potatoes and cook over medium-high heat until cooked through, approximately 15 to 20 minutes. Combine eggs and heavy cream. Beat with a fork until combined. Stir in the jalapeño pieces.

In a clean sauté pan over medium heat, pour in the eggs and jalapeño. Cook, scraping from the bottom, to scramble the eggs. Once they reach your desired consistency, remove from heat. To assemble the burritos, grab aluminum foil and tear off pieces that are longer than the tortillas in length. Add the tortilla and in the lower middle portion, add eggs. Top with potatoes, then bacon chunks, and finally top off with your favorite hot sauce and salsa.

Roll the burrito halfway up, fold in the sides tightly and continue to roll. Slide the rolled burrito to the bottom of the foil and wrap it tightly in the foil. Serve immediately.

You can store these for 3 to 4 days in the refrigerator, simply place in the oven at 175 degrees for approximately 10 minutes to warm through.

Shop This Post Pig of the Month Bloody Mary Bacon   Recipe & Photos by Meghan Bassett