Breakfast Burritos with Eggs, Veggies, Bacon and Cheese
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Serving Size: 1 burrito
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat a large non-stick skillet over medium heat. Add the bacon and cook to desired doneness, 5-8 minutes. Transfer bacon to drain on a paper towel lined plate, leaving 1 tablespoon bacon oil in the pan.
- In a large bowl whisk together the eggs, salt, and pepper. Mix in green onions and bell pepper.
- Heat the remaining oil in the pan and when hot add the eggs. Let them set on the bottom of the pan for a minute, then stir a few times to cook through, about 5 minutes. Set aside.
- Wrap tortillas in a clean towel and steam in the microwave until soft and pliable, about 30-90 seconds.
- On a clean work surface, evenly divide egg mixture onto the bottom third of the tortillas. Top each with a slice of bacon and cheese. Roll from the bottom, folding the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling.
- If eating right away, heat a skillet over medium heat. Spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side.
To freeze burritos:
- Place a sheet of foil on a work surface. Place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then continue rolling. Transfer to a freezer bag or large sealed container.
Cook Times
Active Prep25
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time40 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 12 ounce bacon 1 strip per burrito
- 15 each egg beaten
- 2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 stalk green onion thinly sliced
- 1 each red bell pepper diced
- 1¼ cup cheddar cheese shredded
- 10 each large flour tortilla burrito size
- avocado oil cooking spray
Optional:
- 10 teaspoon