Bacon Egg and Cheese Breakfast Burrito
A rolled tortilla filled with soft scrambled eggs, crisp bacon, and melted cheddar, then seared until golden.
Equipment
- Nonstick skillet
- Large skillet
Ingredients
Main Ingredients
- 4 large eggs
- 4 slices thick cut bacon
- 1 tbsp unsalted butter
- ½ cup shredded cheddar cheese
- 2 large flour tortillas 10 inch
- 1 pinch black pepper
- 2 tbsp fresh parsley chopped, optional garnish
Instructions
Cooking
- Cook the bacon. Fry the bacon over medium heat for 8 to 10 minutes until crisp, drain, and chop.
- Scramble the eggs. Whisk the eggs with the pepper and stir them in the melted butter over medium heat for 3 to 4 minutes until fully set.
- Warm the tortillas. Heat each tortilla in a dry pan for 30 seconds per side so it folds without cracking.
- Fill and roll. Layer the eggs, cheddar, and bacon in the center, fold in the sides, and roll tightly.
- Crisp the seam. Toast the burritos seam side down in a hot dry skillet for 1 to 2 minutes per side, then slice and add parsley.
Notes
Substitutions: Use turkey bacon or breakfast sausage, and swap the cheddar for pepper jack.
Tips: Remove the eggs as soon as they set so they stay tender.
Storage: Wrap cooled burritos and refrigerate up to 3 days, or freeze up to 1 month. Reheat to 165 degrees F.
Nutrition does not include the optional parsley.