Bacon, Egg & Cheese Breakfast Burrito
Creamy, savory, and wonderfully portable — this Bacon, Egg & Cheese Breakfast Burrito is the kind of morning magic that makes weekdays feel like a treat.
Servings: 2 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 4 large eggs beaten with a pinch of salt and pepper
- 4-5 slices thick-cut bacon cooked until crispy and chopped into bite-sized pieces
- 1 tablespoon butter or oil for scrambling and searing
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- 2 large flour tortillas 10-inch, warmed
- 2 tablespoons fresh chopped parsley for garnish
Instructions
- In a skillet over medium heat, cook the bacon until crispy, turning occasionally. Remove to a paper towel-lined plate to drain, then chop into bite-sized pieces.
- In a bowl, beat the eggs with a pinch of salt and pepper until combined and slightly frothy.
- Heat 1 tablespoon butter or oil over medium heat. Pour in the beaten eggs and gently stir with a spatula, cooking until just set but still soft and fluffy, about 3–4 minutes. Remove from heat.
- Heat each tortilla in a dry pan over medium heat for about 30 seconds per side or microwave for 20–30 seconds.
- Place scrambled eggs in the center of each warmed tortilla. Sprinkle with 1/4 cup shredded cheddar and top with half of the chopped crispy bacon.
- Fold in the sides of each tortilla, then roll tightly into a burrito, tucking in the ends as you go.
- Place the rolled burritos seam-side down in a hot, dry skillet over medium heat. Cook 1–2 minutes per side until the tortillas are crisp and golden.
- Slice each burrito in half on the diagonal and sprinkle with fresh chopped parsley for color and freshness.
Notes
Use thick-cut bacon for the best texture and don’t overcook the eggs. Warm the tortillas well to avoid tearing.