Ingredients
Scale
- 4 large flour tortillas
- 8 slices of thick-cut bacon
- 6 large eggs
- 1/4 cup milk
- 2 ripe avocados, sliced or mashed
- 1 cup shredded cheddar cheese (or pepper jack for spice)
- 1/4 cup diced tomatoes (optional)
- 1/4 cup chopped green onions (optional)
- Salt and pepper to taste
- 2 tbsp butter or cooking oil (for eggs)
Instructions
-
Cook the Bacon
- Heat a skillet over medium heat and cook bacon until crispy.
- Drain on paper towels and set aside.
-
Prepare the Eggs
- In a bowl, whisk eggs with milk, salt, and pepper.
- Heat butter or oil in a non-stick skillet over low heat.
- Pour in eggs and stir gently until soft, fluffy curds form. Remove from heat.
-
Prep the Avocado
- Cut avocados in half, remove pits, and scoop out the flesh. Slice or mash according to preference.
-
Warm the Tortillas
- Heat tortillas in a skillet or microwave for flexibility.
-
Assemble the Burritos
- Lay a tortilla flat. Add scrambled eggs, bacon, avocado, cheese, and any optional toppings (tomatoes, green onions).
- Fold the bottom up, tuck in the sides, and roll tightly.
-
Optional: Toast the Burritos
- Heat the assembled burritos in a skillet for 1–2 minutes on each side until golden and crispy.
-
Serve
- Slice in half and enjoy immediately or wrap in foil for later.
Notes
- For a vegetarian option, replace bacon with black beans or roasted sweet potatoes.
- To add spice, include jalapeños, sriracha, or chipotle sauce.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 400 (approx.)
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 210mg
Keywords: Breakfast burrito, bacon and avocado, easy breakfast, meal prep, make-ahead breakfast, burrito recipe