Bacon Egg Cheese Breakfast Burrito

Few mornings beat the satisfaction of a homemade bacon egg and cheese breakfast burrito This warm cheesy wrap has saved many rush hour mornings at my house and has become our ultimate on the go breakfast treat

I started making these when we had a hectic weekend schedule and now my friends ask for a fresh batch when they visit

• Large eggs: for creamy rich scrambled texture look for pasture raised if possible
• Thick cut bacon: for hearty flavor and crunch choose a smoky style for more depth
• Butter or oil: for cooking the eggs gives a silky finish use good quality for best taste
• Shredded cheddar cheese: for meltiness sharp cheddar packs the most punch buy block and grate yourself for smoother melt
• Flour tortillas: as the holding vessel buy the largest you can find and check they are soft and pliable
• Salt and pepper: for seasoning bring out the flavor of the eggs and bacon
• Fresh parsley: for a bright finishing touch opt for flat leaf for best color and taste

Step-by-Step Instructions

Cook the Bacon:

In a skillet over medium heat add the bacon slices Turn them every couple of minutes until all sides are crispy and browned This usually takes eight to ten minutes Once cooked remove the bacon to a paper towel lined plate and chop into bite sized pieces

Scramble the Eggs:

Crack the eggs into a bowl and beat with salt and pepper Melt butter or add oil to a nonstick skillet over medium heat Pour in the eggs and stir gently with a spatula Cook slowly scraping the bottom and sides until just set but still a little glossy about three to four minutes Do not overcook as they will continue to set in the burrito

Warm the Tortillas:

Heat each tortilla in a dry skillet on medium heat for thirty seconds per side until warm and flexible If you are in a hurry wrap in a damp paper towel and microwave for about fifteen seconds

Assemble the Burritos:

Lay the warm tortillas on a work surface Spoon half of the scrambled eggs into the center of each tortilla Top each with cheddar cheese and half of the chopped bacon

Finish and Toast:

Fold the sides of the tortillas over the filling then roll up tightly like a burrito Place seam side down in a hot dry skillet Press gently and toast each side for one to two minutes until tortillas are crisp and golden brown

Garnish and Serve:

Slice each burrito in half Sprinkle with fresh chopped parsley and serve hot

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I never skip the parsley on top It brightens everything up and reminds me of lazy brunches with my family when everyone would race to grab the first burrito off the platter

Storage Tips

If you want to make these ahead let the burritos cool completely then wrap tightly in foil or parchment Store in the fridge up to three days Reheat in a skillet or oven for the crispest texture or microwave for a quick heat up They also freeze beautifully just wrap well and freeze for up to one month

Ingredient Substitutions

Swap cheddar for Monterey jack or pepper jack Turn these vegetarian by using plant based bacon or sausage Stir in chopped spinach or sautéed bell peppers with the eggs for an extra veggie boost If tortillas are unavailable try wrapping the filling in a sturdy piece of flatbread

Serving Suggestions

These burritos are hearty enough to stand alone but I love to serve them with fresh fruit a simple salsa or sliced avocado For a bigger crowd make a batch and offer toppings like hot sauce sour cream or salsa Verde

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Cultural Context

Breakfast burritos have their roots in the borderlands of the American Southwest and Northern Mexico Blending scrambled eggs with meats and cheese wrapped in flour tortillas brings together flavors and convenience in a way that has become beloved across the country I always think of diners and food trucks when making these at home

Common Queries

→ How can I make the burrito ahead of time?

Prepare and assemble the burritos as directed, then wrap them tightly in foil. Store in the refrigerator for up to 2 days, and reheat in a skillet or microwave before serving.

→ Can I add vegetables to the filling?

Absolutely! Try sautéed bell peppers, onions, spinach, or mushrooms for extra flavor and nutrition alongside the bacon and eggs.

→ What cheese works best for this burrito?

Cheddar adds classic sharpness, but Monterey Jack, pepper jack, or a blend can also melt beautifully in the burrito.

→ How do I keep the burrito from getting soggy?

Allow the eggs and bacon to cool slightly before assembling and make sure there’s no excess moisture in the filling. Toasting the burrito in a dry skillet also helps keep the exterior crisp.

→ Is it possible to make this burrito vegetarian?

Omit the bacon and add more veggies or swap in vegetarian bacon strips for a plant-based version.