Breakfast Burrito with Scrambled Eggs
Warm flour tortillas filled with fluffy scrambled eggs, crispy bacon, melted cheese, and fresh salsa. A satisfying handheld breakfast that's ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 6 whole large eggs
- 6 whole bacon strips
- 2 whole large flour tortillas (10-inch)
- ¾ cup shredded cheddar cheese
- ½ cup salsa (fresh or jarred)
- ½ cup diced bell pepper
- ¼ cup diced onion
- 1 tbsp butter
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Cook bacon in a large skillet over medium heat until crispy, about 7-8 minutes, turning occasionally. Transfer to a paper towel-lined plate, let cool slightly, then chop into bite-sized pieces.
- 2
In the same skillet with 1 tablespoon of bacon fat remaining, sauté the diced onion and bell pepper over medium heat until softened, about 3-4 minutes, stirring occasionally until fragrant.
- 3
Whisk together the 6 eggs with salt and black pepper in a bowl, then pour into the skillet with vegetables. Stir gently and continuously over medium heat for 4-5 minutes, scraping the bottom with a spatula, until the eggs are just set but still slightly creamy.
- 4
Fold the cooked bacon back into the scrambled eggs and remove from heat. Stir in 0.5 cup of the shredded cheese until melted, about 30 seconds.
- 5
Warm the flour tortillas over medium heat in a dry skillet or directly over a gas flame for 15-20 seconds per side, until pliable and lightly charred in spots.
- 6
Lay each warm tortilla flat on a cutting board. Divide the scrambled egg mixture between the two tortillas, placing it in a horizontal line slightly below the center of each.
- 7
Top each portion with 2 tablespoons of salsa and the remaining 0.25 cup cheese. Fold in the left and right sides of the tortilla first, then roll tightly from bottom to top, keeping the sides tucked in.
- 8
Place each burrito seam-side down on a plate and serve immediately with extra salsa on the side. Optionally, wrap in foil for a handheld meal.
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