Breakfast Burrito recipe

Breakfast Burrito recipe

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  • Recipes
  • Dish type
  • Breakfast
  • Brunch

This is a hearty wrap that's perfect for breakfast, brunch, lunch or dinner. Tortillas are wrapped around a bacon, egg, onion and potato filling.

37 people made this

IngredientsServes: 4

  • 8 rashers streaky bacon
  • 8 eggs
  • 75ml milk
  • 3 tablespoons water
  • salt and pepper to taste
  • 50g diced onion
  • 2 large potatoes, peeled and chopped
  • 15g butter
  • 4 corn or flour tortillas

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Place bacon in a frying pan. Cook over medium high heat until evenly brown. Keeping drippings in the pan, remove the bacon and drain on kitchen towels. Crumble the bacon.
  2. While the bacon is cooking, mix the eggs, milk, water, salt and pepper in a bowl until combined.
  3. Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour egg mixture into the frying pan. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.

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Reviews & ratingsAverage global rating:(39)

Reviews in English (31)

by Sarah Jo

I added in some fresh minced garlic when I threw in the onion and I used Johnny's Seasoning Salt in place of real salt. As I made the soft tacos, I spread a mix of sour cream/salsa on the tortilla, spooned some of the mixture into the tortilla, then sprinkled some extra sharp white cheddar cheese on the top. HUGE hit with the family. The boys especially liked these. I made this for breakfast both weekend days.-13 Aug 2012

by Kaitlyn Murphy

I made this recipe without making any changes. Its awesome as is but i think adding some cheese in to the wrap will put this recipe over the top...thanks for the recipe-10 Feb 2011

by ~TxCin~ILove2Ck

Oh so delicious! I cooked the onions in with the potatoes until they were translucent and tender too, I only used 2 T milk. All I added was picante sauce on mine. I could eat these all the time! I cut this in half. Thanks for sharing this, Rhonda!-13 Jul 2007

Breakfast Burrito

This breakfast burrito recipe is the best way to kickstart your morning. Filled with eggs and fresh veggies, it's healthy, fun, and easy to make!

This breakfast burrito recipe is my ideal weekend breakfast. I love it because it’s fun, fresh, filling, and healthy, and it’s also a great way to use up odds and ends of ingredients I have leftover from recipe testing (or, you know, just making dinner) during the week. That half bunch of cilantro? Gone. The last little bit of cabbage? In it goes! Random black beans or avocado? This breakfast burrito is starting to sound good…

12 Healthy Breakfast Burritos You Can Eat on the Go

Like most of the rest of the world, I'm kind of obsessed with breakfast burritos. I mean, how could I not be? Wrapped in cozy, carby tortillas and almost always stuffed with some mix of eggs, meat, and cheese, they're about as comforting as comfort food can get. And you can eat them on the go!

Iɽ eat them every day if it weren't for the fact that the typical egg, meat, and cheese combo isn't the healthiest. No, sadly, most breakfast burrito recipes aren't actually a great way to start your day. All that meat and cheese contains a lot of protein, for sure. But, too many refined carbs and fatty ingredients will probably leave you feeling sluggish and sleepy rather than satisfied and energized, and breakfast burritos from your local bodega can often be a little. overstuffed. I don't know about you, but the last thing I need is a breakfast that's just going to put me back to sleep.

Of course, that doesn't mean breakfast burritos can't be healthy. These 12 recipes all satisfy your craving for a breakfast burrito, but they're made with healthier ingredients like whole-grain tortillas, chorizo-spiced tofu, and lots and lots of vegetables. And since many of them can be made ahead in bulk and stored in the freezer, you can actually enjoy them every day. Dreams do come true.

Preheat the oven to 400 F.

Find a large oven-safe skillet—large enough, ideally, to accommodate the diced potatoes in a single layer—and set it over medium heat. Add the vegetable oil. When the oil is hot, but not smoking, add the diced potatoes. Spread the potatoes out as much as you can. Leave the diced potatoes undisturbed for at least five minutes to start crisping and turning golden-brown.

Use a spatula to flip them over. Repeat until the potatoes are uniformly crisp and golden, about 15 minutes. Remove the pan from the stove and place it in the oven. Stirring periodically, bake the diced potatoes for about 20 minutes, or until they've reached your desired state of doneness. Remove from oven, season to taste with salt and pepper, and set aside.

While the potatoes are cooking, prepare the sausage. Heat a small skillet over medium heat. Add half a tablespoon of butter. When the foam subsides, add the sausage. With a spatula, break up the loose sausage into small pieces as it browns. Saute for about 5 to 7 minutes, or until fully cooked. Remove from heat and set aside.

When the potatoes are ready, prepare the eggs. Add the remaining butter to a small skillet over high heat. Coat the skillet with the butter. When it foams, add the beaten eggs and scramble with a wooden spoon or silicon spatula. When the egg is about halfway cooked, turn off the flame. The residual heat will scramble the remaining egg without overcooking. Season with salt and pepper to taste.

Place the tortillas in the microwave and cover with a lightly moistened paper towel. Microwave on high for 20 to 30 seconds. They should be warm and pliable. If they are not, continue to microwave in ten-second increments. Remove to a work surface.

Place the potatoes, sausage, eggs and shredded cheese into a large bowl and toss to combine. Spoon the mixture onto the tortillas. Wrap the tortillas around the filling to fully enclose. Serve immediately, or wrap in parchment paper, place in a zip-top bag and freeze for later.

Recipe FAQs and Expert Tips

According to an article on todayifoundout.com, burritos made their first appearance in the U.S. in the early 1900s.

But it was not until the 1930s that they appeared on the menu of a Spanish café called "El Cholo Spanish Café," located in L.A.

It took another forty-five years until the "breakfast burrito" caught on. But by the 1990s breakfast burritos made their way into popular restaurants like McDonald's.

Today, the variety of burritos found in Mexican restaurants is endless: Carne Asada, chicken, and fish burritos are just some examples.

For the record, my favorite is the California burrito: Carne asada, fries, cheese, creamy guacamole, pico de gallo, sour cream, and refried bean. Does that sound fantastic, or what?

Any good breakfast burrito starts with eggs fluffy scrambled eggs! From there, just pick from the ingredient list below:

Meat— Bacon is common, as are diced ham and sausage.
Veggies— like onion, or scallions, peppers (sweet or spicy), mushrooms, and black olives, are all great options.
Potatoes— I like using cooked potatoes because raw potatoes take too long to cook. Great potato options include fries, hash browns, and tater tots.
Cheese— Shredded cheddar cheese, or a Mexican cheese blend.
Hot Sauce— Hot chili sauce or Roasted Salsa are both ideal.
Extras—sour cream, diced avocado or creamy guacamole, and cilantro.

You can absolutely freeze a breakfast burrito, similar to the frozen burritos you used to buy when you were single, remember? I know my husband, Scott used to live on them, but I digress.

To freeze breakfast burritos I would allow the burritos to come to room temperature first. Next, wrap the burrito in plastic wrap or foil.

Freeze until needed. Since microwave temperature varies, defrost according to your microwave settings. Even better, allow the burrito to defrost in the fridge overnight, then microwave for one to two minutes.

  • Although this Mexican Breakfast Burritos recipe calls for bacon, it would be very easy to swap out the bacon for sausage.
  • You can also use a combination of both. Just cook sausage, or sausage and bacon, then follow the next steps found in the recipe card below.

Make It How You Want

The Best Breakfast Burrito Recipe is the one that you create! The possibilities are limitless! This recipe is for a very basic burrito: scrambled eggs, chopped ham, and cheese. Kids love them! You can switch out the ham for sausage or bacon. For more carbs in your breakfast burrito, try adding rice, refried beans, hash browns, or tater tots. For extra flavor and nutrition, add vegetables. Sautéed mushrooms, onions, zucchini, peppers, tomatoes, and chopped cilantro all taste great in a breakfast burrito! The toppings on the outside of a breakfast burrito can be just as good as the filling on the inside. Try our Best Guacamole Ever recipe or one of our Fresh Homemade Salsa recipe to top your burrito.

  • 2 Teaspoons coconut cooking oil or a personal favorite
  • 1/2 organic red bell pepper
  • 1/2 organic green bell pepper
  • 1/2 small organic red onion
  • 1 Teaspoon pepper
  • 1 Teaspoon salt
  • 4 organic eggs
  • 1/3 Cup organic cheddar cheese
  • Cooking spray
  • 1 Flour tortilla

Heat coconut cooking oil in a medium sized nonstick skillet over medium-high heat.

Cook chopped red & green bell peppers with chopped onion until softened, for about 7 minutes.

Season with a dash of salt and pepper. Set aside.

Whisk the organic eggs and cheddar cheese together in a medium sized bowl.

Spray medium sized skillet with cooking spray and then heat on stove over medium temperature.

Reduce heat to low-medium temperature and add eggs and cheese mixture. Scramble eggs until cooked through.

Place flour tortilla on a plate and cover with a dampened paper towel heat in microwave for about 30 seconds.

Layer peppers and onion mixture on top of flour tortilla then add in scrambled eggs. To finish, roll up in a burrito style and enjoy!

Recipe Tips and FAQs

One of the biggest questions I get is &ldquoWhat can you put inside breakfast burritos?&rdquo The short answer? So many things. We are constantly playing with flavor combinations for breakfast burritos. Here are a few of our favorites:

    , sauted onions and peppers, eggs, and bacon
  • Black beans, eggs salsa, and cheese
  • Bacon, avocado, eggs, and salsa
  • Spinach, eggs, tomato, and cheese

How to freeze breakfast burritos:

  1. Follow the recipe all the way through folding your filled burritos.
  2. Place closely on a parchment lined baking tray.
  3. Flash freeze for 20 minutes.
  4. Individually wrap each one in plastic wrap and place in a labeled zip top bag.
  5. When you are ready to eat simply unwrap and discard the plastic wrap, wrap in a moistened paper towel, and heat in the microwave for 1 to 2 minutes.

Let&rsquos talk about taking these things CAMPING. Whenever we get together with big groups I always opt to take breakfast. You make these in advance so you have ZERO prep work when you get there and ZERO clean up. They are wrapped in foil so all you need to do is toss them on warm coals, a grill, or in the oven to heat through.

You are a rock star for giving everyone a delicious meal. Bonus? Everyone will be extremely jealous of how little work your meal was compared to theirs!

How to prepare breakfast burritos for camping:

  1. Follow the recipe all the way through folding your filled burritos.
  2. Place closely on a parchment lined baking tray.
  3. Flash freeze for 20 minutes.
  4. Individually wrap each one in FOIL. Pack in a cooler for your trip.
  5. When you are ready to eat simply place on a grill or warmed coals. Turn once or twice and check about 15 minutes to see if they are warmed through.


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I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

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Exclusive signed copy. The book that started the copycat food craze! This irresistible collection of cloned recipes is the product of years of obsessive research by self-confessed convenience-food addict Todd Wilbur.

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On his Food Network TV show Emeril Lagasse mentions "Essence" almost as much as "Bam!" and "Kick it up a notch!" He claims to put his special spice blend on "everything but ice cream." He suggests using it all your meats, veggies and pasta, and combining it with oil to use as a marinade. If you can't get your hands on the version that's sold in the bottle here's how to whip up a quick clone at home. (This recipe I created to clone the taste of the bottled product found in stores is different from the recipe in Emeril's cookbooks.)

This is the spicy sauce that comes on your Gordita or Chalupa at Taco Bell. But the only way to get a significant amount of the delicious creamy sauce to use at home on tacos, fajitas, and burritos is by making some yourself. With this original TSR clone you will make enough to hold you over for a while. You need a food processor to puree the vegetables, but don't expect to use all the puree. I've made the measurements for the puree larger than required so that your food processor will have something to grab on to. This is a mayo-based sauce, so if you want to eliminate some fat, use light mayonnaise in the recipe and make low-fat homemade Baja Sauce. You can't get that at Taco Bell.

Menu Description: "Our appetizing cheese dip with seasoned beef. Served with warm tostada chips."

Take your chips for a dip in this top-secret Chili's skillet queso copycat recipe that comes to your table in a small cast iron skillet along with a big bowl of tortilla chips. A popular recipe that's been circulating calls for combining Velveeta with Hormel no-bean chili. Sure, it's a good start, but there's more to Chili's spicy cheese dip than that. Toss a few other ingredients into the saucepan and after about 20 minutes you'll have a great dip for picnic, party, or game time.

Now, what's for dinner? Check out my other Chili's copycat recipes here.

Menu Description: "Come back to Jamaica! Our wings tossed in habanero-honey wing sauce with cucumber sticks and house-made mango ranch dipping sauce."

Chicken wings. Everyone loves the flavorful non-functioning chicken parts. When they're good, they're real good. And these little guys from Jimmy Buffet's chain of island-themed restaurants are some of the best. The preparation is no big secret: Fry the wings, add the sauce. It's that habanero honey sauce recipe that makes these so good. Add to that an easy-to-make mango ranch dipping sauce and you're off on a non-stop cruise to chicken wing paradise. The restaurant serving size is for 10 wings, but these top secret sauces will be enough for 30 wings.

Try out more copycat dishes from Margaritaville like their Key Lime Pie and Volcano Nachos.

Every brand of hummus I've tried over the years has been just so-so in taste and texture, until I discovered Sabra. Now this ultra-smooth hummus—which has been rated number one in a blind taste test—is the only hummus in my fridge, unless I've made this clone. Hummus is an awesome snack as a dip for vegetables or pita chips, since it's rich in protein, soluble fiber, potassium, and Vitamin E. The secret to duplicating Sabra's smooth and creamy quality is to let your food processor work the stuff over for a solid 10 minutes. Also, when getting your Sabra hummus ingredients ready, don't use all of the liquid from the can of garbanzo beans or the hummus will end up too runny. Strain off the liquid first, then measure only 1/2 cup back into the food processor. Sabra uses canola and/or soybean oil, but you may think olive oil tastes better. Look for a jar of sesame tahini in the aisle where all the international foods are parked, and while you're there find the citric acid, which may also go by the name "sour salt." The clone below will not have the proper acidic bite without this secret ingredient, and citric acid also works as a preservative to help the leftover hummus stay fresh and tasty.

Menu Description: "Fajita-marinated chicken, corn relish, mixed cheese, cilantro, diced tomato and crispy tortilla strips. Garnished with a chipotle-ranch drizzle and cheese quesadilla wedges. Served with our citrus-balsamic dressing."

I'm a happy camper on a Saturday afternoon when diving into one of these big salads, served up with a Presidente Margarita to help relieve my hangover from a Friday night hoo-ha. For the last several years, this has been the go-to salad when you're dining at Chili's. The chicken marinade is delicious, the corn relish is a great touch, and the citrus-balsamic vinaigrette totally rocks. And where else can you get a salad that includes slices of cheese quesadilla on the side? I love it. If you're a fan of the original, this 4-serving clone will bring it home.

Craving more of your favorite dishes from Chili's? See if I hacked your favorites here.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

This CPK creation is a top pick at the 209-unit chain, most likely because chefs slather on a delicious sweet-and-spicy Caribbean sauce where tomato sauce usually sits on traditional Italian-style pies. Making the sauce from scratch is the way to go for true clone rangers, but if you'd like a shortcut, find Tiger Sauce in your local market where the bottled hot sauces are sold, and use that. If you want another shortcut, rather than mixing your own jerk seasoning from scratch, use any jerk blend or seasoning. I do recommend making the pizza dough from scratch, rather than buying prepared dough, however. You'll need to plan ahead on this part of the recipe so that the dough has a chance to slowly rise in your fridge overnight. This is the technique the pros use to recreate professional-style, chewy pizza dough. To bake the pizzas—this recipes makes two—I suggest cooking them on a preheated pizza stone in your oven. This is the best way to reproduce the taste and texture of the great pizzas at CPK.

Menu Description: "Our original recipe of Tuscan white beans pureed with sesame, garlic, lemon, and spices. Garnished with fresh Roma tomatoes, basil, and garlic. Served with warm pizza-pita bread."

The traditional dish of Tuscan white beans is usually made from dried cannellini beans or great Northern beans that are soaked overnight in water and then cooked until tender with olive oil, garlic and sage. But there's no need to wait through such a time-consuming process if we can simply use already tender canned beans found in any market. Look for white beans or the slightly larger great Northern beans and strain off the liquid, but don't throw that liquid away! you'll need a little of it to add to the food processor along with the other ingredients, including sesame tahini which can be found in most markets where the international foods are stocked or in specialty stores such as Whole Foods.

Nutrition Facts
Serving size–2 tablespoons
Total servings–14
Calories per serving–60
Fat per serving–4.3g

By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.

For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

It was in 1995 that Starbucks stores started selling this frozen drink, one of the company's most successful new products. The Frappuccino is blended with strong coffee, sugar, a dairy base, and ice. Each one is made to order and each one is guaranteed to give you a throbbing brain freeze if you sip too hard. The drinks come in several different varieties, the most popular of which Ive cloned here for your frontal lobe-pounding, caffeine-buzzing pleasure.

Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup serving in your coffee maker. The clone will be even more authentic if you use Starbucks beans and grind them yourself just before brewing.

Check out my Starbucks copycat recipes for more coffee drinks and baked goods here.

To copy Taco Bell's most famous burrito at home you first must assemble the meaty foundation of many of the chain's top-selling products: the spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. Add your favorite hot sauce for a bit of heat, or clone a Taco Bell hot sauce, such as the Taco Bell Fire Border Sauce with the clone recipe here.

With its goofy-yet-memorable name, Moons Over My Hammy is a delicious scrambled egg sandwich that can be eaten for breakfast with hash browns on the side, or for lunch with a side of French fries. When you get the sourdough bread for this recipe, try to find a good-quality loaf with large slices.

Click here for more amazing copycat sandwich recipes.

Nicknamed "Sliders" and "Gut Bombers," these famous tiny burgers were one of the earliest fast-food creations. It all started in 1921 when E.W. Ingram borrowed $700 to open a hamburger stand in Wichita, Kansas. Ingram chose the name White Castle because "white" signified purity and cleanliness, while "castle" represented strength. permanence, and stability. White Castle lived up to its name, maintaining that permanence and stability by growing steadily over the years to a total of 380 restaurants.

Ingram's inspiration was the development of steam-grilling, a unique process that helped the burgers retain moisture. The secret is grilling the meat over a small pile of onions that give off steam as they cook. Five holes in each mini-burger help to ensure that the meat is completely cooked without having to flip the patties. Today customers can buy these burgers "by the sack" at the outlets, or pick them up in the freezer section of most grocery stores, but hey, making them at home is fun!

Now, how about some fries and a milkshake to complete the meal.

If you're like me, that "limited-time" the McRib Sandwich is on sale is much too limited. But that's okay. If you've got a food processor you'll never have to go without the taste of the saucy sparerib sandwich that's dressed with pickles and onions and served on a soft, warm sandwich roll. The food processor is essential for grinding up meat that's been cut away from the bones of a large rack of uncooked pork spareribs. Once you shape the meat into patties and freeze it, you'll be able to make cloned McRibs any time you want in your own kitchen in less than 10 minutes. Follow these steps exactly and you will be shocked at how similar your home version tastes to the real McRib McCoy.

Check out Todd's video demo: How to clone a McRib.

The automated process for creating Krispy Kreme doughnuts, developed in the 1950's, took the company many years to perfect. When you drive by your local Krispy Kreme store between 5:00 and 11:00 each day (both a.m. and p.m.) and see the "Hot Doughnuts Now" sign lit up, inside the store custom-made stainless steel machines are rolling. Doughnut batter is extruded into little doughnut shapes that ride up and down through a temperature and humidity controlled booth to activate the yeast. This creates the perfect amount of air in the dough that will yield a tender and fluffy finished product. When the doughnuts are perfectly puffed up, they're gently dumped into a moat of hot vegetable shortening where they float on one side until golden brown, and then the machine flips them over to cook the other side. When the doughnuts finish frying, they ride up a mesh conveyor belt and through a ribbon of white sugar glaze. If you're lucky enough to taste one of these doughnuts just as it comes around the corner from the glazing, you're in for a real treat—the warm circle of sweet doughy goodness practically melts in your mouth. It's this secret process that helped Krispy Kreme become the fastest-growing doughnut chain in the country.

As you can guess, the main ingredient in a Krispy Kreme doughnut is wheat flour, but there is also some added gluten, soy flour, malted barley flour, and modified food starch plus egg yolk, non-fat milk, flavoring, and yeast. I suspect a low-gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising. I tested many combinations of cake flour and wheat gluten, but found that the best texture resulted from cake flour combined with all-purpose flour. I also tried adding a little soy flour to the mix, but the soy gave the dough a strange taste and it didn't benefit the texture of the dough in any way. I excluded the malted barley flour and modified food starch from the Krispy Kreme original glazed doughnut recipe since these are difficult ingredients to find. These exclusions didn't seem to matter because the real secret in making these doughnuts look and taste like the original lies primarily in careful handling of the dough.

The Krispy Kreme original glazed doughnut recipe dough will be very sticky when first mixed together, and you should be careful not to over mix it or you will build up some tough gluten strands, and that will result in chewy doughnuts. You don't even need to touch the dough until it is finished with the first rising stage. After the dough rises for 30 to 45 minutes it will become easier to handle, but you will still need to flour your hands. Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting. When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour. Using wax paper will allow you to easily transport the doughnuts (after they rise) from the baking sheet to the hot shortening without deflating the dough. As long as you don't fry them too long—1 minute per side should be enough—you will have tender homemade doughnuts that will satisfy even the biggest Krispy Kreme fanatics.