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Bacon and Egg Breakfast Burrito

Scrambled eggs and crispy bacon wrapped in a tortilla. A hot, filling breakfast that takes under 10 minutes.

Nut-Free BreakfastMain Dish
Prep: 3 min Cook: 8 min Total: 11 min Servings: 2 burritos Difficulty: Easy

Allergens: Contains eggs and wheat (tortilla). Contains dairy if using cheese.

Ingredients

  • 4 slices bacon, cut into pieces
  • 3 eggs
  • 2 flour tortillas
  • 1 tablespoon butter or vegetable oil

Optional Extras

  • Shredded cheese
  • Salsa or hot sauce
  • Diced onion
  • Salt and pepper

Equipment

  • Skillet or frying pan
  • Spatula
  • Bowl and fork

Instructions

  1. Place bacon pieces in a cold skillet. Turn heat to medium. Cook until crispy, about 5-6 minutes, stirring occasionally.
  2. Remove bacon and set aside. Pour off most of the bacon grease, leaving about a tablespoon in the pan.
  3. Beat eggs in a bowl with a fork. Add salt and pepper if you have them.
  4. Reduce heat to medium-low. Pour eggs into the skillet. Scramble gently until just set, about 2 minutes.
  5. Warm tortillas in the microwave for 15 seconds or in a dry skillet for 30 seconds each side.
  6. Divide eggs and bacon between the two tortillas. Add cheese, salsa, or hot sauce if you have them.
  7. Fold the bottom up, fold the sides in, and roll forward.

Notes

  • Cook the eggs in the bacon grease. That's where most of the flavor comes from. Just pour off the excess and leave a thin layer.
  • Wrap it tight. A loose burrito falls apart. Fold the bottom up first, then the sides, then roll.
  • Make extra. These reheat well in the microwave. Wrap in foil and fridge for up to 2 days.
  • No bacon? Diced hot dogs, SPAM, or vienna sausages fried crispy work the same way.