Loaded Breakfast Burrito

Ingredients

• 4 slices bacon slices
• ¼ pound pork sausage
• 1 medium bell pepper, any color
• ½ medium yellow onion
• 4 large eggs
• ¾ cup cheddar cheese, shredded
• 2 10-inch flour or whole-wheat tortillas
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Lay the bacon slices in a single layer on a cutting board and cut crosswise into 0.5-inch pieces, about the size of your fingernail, so they cook quickly and crisp evenly.

2. 2

   Squeeze the sausage out of its casing (if in a casing) and break it into pea-sized crumbles with your fingertips into a small bowl.

3. 3

   Stand the bell pepper upright on the cutting board, slice straight down from the top to remove the four flat sides, then discard the core and seeds; slice the sides lengthwise into 0.25-inch-wide strips.

4. 4

   Peel the onion half, place it cut-side down on the cutting board, and slice lengthwise from root to tip into 0.25-inch-wide strips, so they don't fall apart during cooking.

5. 5

   Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk with a fork until the yolks and whites are fully blended into a uniform pale yellow color, about 30 seconds.

6. 6

   Place a 12-inch skillet on the stove, turn the heat to medium-high, and wait 30 seconds until the pan is hot enough that a drop of water immediately sizzles and evaporates.

7. 7

   Add the bacon pieces and stir once every 15 seconds until the edges are brown and the surfaces look crispy and no longer wet, about 5–6 minutes; do not fully brown.

8. 8

   Add the sausage crumbles to the hot bacon, break up any clumps with a wooden spoon, and stir every 10 seconds until no raw pink remains and the pieces look lightly browned, about 3–4 minutes.

9. 9

   Push the bacon and sausage to the edges of the pan, add the bell pepper and onion strips to the center, and stir them every 20 seconds until they soften and turn translucent, about 3 minutes.

10. 10

    Pour the beaten eggs into the center of the skillet over the vegetables and meat, and stir slowly with a rubber spatula every 20 seconds, pushing eggs from the edge to the center, until no runny liquid remains and the eggs look creamy, about 3–4 minutes.

11. 11

    Sprinkle the shredded cheddar cheese over the scrambled eggs and stir gently until the cheese melts completely and blends in evenly, about 30 seconds.

12. 12

    Turn off the heat and taste a spoonful; add salt and pepper as needed.

13. 13

    Lay one tortilla on a flat cutting board or plate, place half of the egg mixture in a line about 2 inches from the left edge and 2 inches from the bottom, leaving a 2-inch border on the right.

14. 14

    Fold the bottom edge of the tortilla up and over the filling, then roll tightly away from you until the seam faces down; repeat with the second tortilla and remaining filling.

15. 15

    Slice each burrito in half crosswise on the cutting board to reveal the colorful layers, then transfer to plates and serve immediately while hot.

Tools you’ll need

• 12-inch skillet
• cutting board
• knife
• fork
• bowl
• rubber spatula
• wooden spoon
• plate or flat surface for assembly

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