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A piping hot bacon egg and cheese burrito is my answer when mornings feel rushed but everyone wants something homemade and satisfying It nails both protein and comfort every bite is filled with melty cheese tender eggs and smoky bacon all wrapped up for portability and mess free eating
The first time I wrapped all these flavors into one crispy breakfast burrito my family devoured it before I finished making coffee My kids say these taste even better than fast food but I love knowing exactly what goes inside
Ingredients
- Large eggs: create a creamy and fluffy base choose the freshest eggs you can find firm shells and no cracks
- Thick cut bacon: brings smoky crunch and richness for the best flavor look for bacon with equal meat and fat parts
- Butter or oil: ensures the eggs stay moist and tender salted butter adds a touch of extra flavor
- Shredded cheddar cheese: melts easily and adds gooey sharpness buy a block and grate it for best results
- Salt and pepper to taste: essential for making those eggs pop use kosher salt for more even seasoning
- Flour tortillas: make the perfect wrap soft and flexible look for 10 inch ones to avoid overstuffing
- Fresh chopped parsley: brightens everything with a pop of color and herby taste look for flat leaf parsley for best flavor
Step-by-Step Instructions
- Cook the Bacon:
- Lay bacon slices in a cold skillet and set over medium heat Cook the bacon turning occasionally until it is deep golden brown and crispy about 8 to 10 minutes Transfer to a plate lined with paper towels Once cool enough chop into bite sized pieces Every bit should be delightfully crunchy
- Scramble the Eggs:
- Crack the eggs into a mixing bowl add a pinch of salt and pepper Beat with a fork until fully blended Melt the butter or add oil in a nonstick skillet over medium heat Pour in the eggs and stir gently with a spatula until just set but still soft and creamy This usually takes 3 to 4 minutes Be careful not to overcook the eggs they will keep cooking a little from residuaI heat
- Warm the Tortillas:
- Heat each flour tortilla in a dry skillet over medium heat for about 30 seconds per side until pliable or wrap them in a damp paper towel and microwave for 10 seconds This prevents cracking when you roll up the burritos
- Fill the Burritos:
- Spoon the scrambled eggs down the center of the warm tortillas Sprinkle with shredded cheddar and top with the chopped crispy bacon Make sure every bite will get some of each filling ingredient
- Roll and Crisp:
- Fold in the sides of the tortilla then roll up tightly from the bottom to enclose the eggs bacon and cheese Place the burritos seam side down in a hot dry skillet and cook for 1 to 2 minutes per side until crispy and golden This adds caramelized flavor and helps seal everything inside
- Garnish and Enjoy:
- Slice each burrito in half Sprinkle with fresh chopped parsley for a burst of color and freshness Serve hot for maximum cheesy meltiness
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I always look forward to grating cheddar cheese for this burrito The flavor is so much brighter than anything from a bag and it melts into the eggs and bacon like the ultimate comfort blanket Every Sunday we make a big batch and my youngest loves sneaking extra cheese in when I am not looking
How To Store Your Breakfast Burritos
If you have leftovers wrap them tightly in foil or plastic wrap and store in the refrigerator They keep for up to three days Reheat in a skillet or microwave until piping hot For longer storage freeze assembled but uncrisped burritos in a freezer bag When ready to eat thaw overnight in the fridge and finish crisping in the pan for that just made taste
Ingredient Swaps If You Need Them
You can swap cheddar for Monterey jack or pepper jack for more kick Turkey bacon or cooked sausage both work if you are out of bacon and want a different protein For a dairy free version skip the cheese or use your favorite plant based variety Gluten free tortillas also hold up well with this filling
Serving Suggestions To Try
These breakfast burritos are awesome with sides like salsa guacamole or sliced avocado If serving a crowd set out a toppings bar with hot sauce sour cream and chives For a bigger brunch add fresh fruit or crispy hash browns on the side
Why This Recipe is A Classic
The bacon egg and cheese combo has been a breakfast staple in many cultures for decades Often found on diner menus breakfast trucks and family tables alike wrapping these ingredients into a tortilla makes them perfectly portable It is the American morning meal at its easygoing best
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Frequently Asked Questions
- → How do I achieve fluffy scrambled eggs?
Gently whisk the eggs with a little salt and pepper, then cook them slowly over medium heat, stirring often until just set.
- → Can I substitute the bacon with another protein?
Yes, you can use cooked sausage, ham, or plant-based alternatives for a different flavor profile.
- → How can I make the burrito easier to wrap?
Warm the tortillas before filling. This makes them more flexible and prevents tearing when folding and rolling.
- → What cheese works best in this combination?
Cheddar is classic for its flavor and melt, but Monterey Jack or pepper jack are delicious alternatives.
- → Can these burritos be made ahead of time?
Yes, assemble and toast the burritos, then wrap tightly and refrigerate. Reheat in a skillet or microwave before serving.