Breakfast Burrito with Bacon Recipe
Enjoy the perfect morning indulgence with our Breakfast Burritos with Bacon. These savory wraps are made in a nonstick skillet, creating a mouthwatering combination that will kickstart your day with plenty of protein and veggies.
Servings 4 servings
Calories 427kcal
Ingredients
- 1-2 Tablespoons extra-virgin olive oil - or use baking spray
- 4 slices bacon - cooked and crumbled
- 1 small yellow potato - cooked and diced
- 1/3 cup yellow onion - diced
- 1/3 cup red bell pepper - diced
- 1 medium jalapeno - diced
- 8 large eggs
- 4 medium carb balance tortillas
- 4 oz. cheddar cheese
Instructions
- Cook the bacon. Prep a large baking sheet with aluminum foil and a wire rack. Place the bacon on the rack and bake in a preheated 400-degree oven until crispy, about 30 minutes. Chop the bacon.4 slices bacon
- Prep veggies. Dice the onion, bell pepper, and jalapeno. Microwave a small yellow potato and dice (or use some leftover potatoes instead).1/3 cup yellow onion, 1/3 cup red bell pepper, 1 medium jalapeno, 1 small yellow potato
- Saute the veggies. Heat a nonstick skillet over medium heat. Add a little olive oil or baking spray to the pan. Add 1/4 of the veggies and bacon mixture and saute until softened - about 2-3 minutes.1-2 Tablespoons extra-virgin olive oil
- Add eggs. Whisk two eggs in a small bowl. Pour over the sauteed veggies.8 large eggs
- Add a tortilla. Immediately add a tortilla over the eggs as they cook. Let the eggs cook set and adhere to the tortilla so you can easily flip.4 medium carb balance tortillas
- Flip. When eggs are mostly set, flip the eggs/tortilla so the eggs are on top and the tortilla is on the bottom.
- Add cheese. Add some cheddar cheese along the middle of the eggs and let melt for a minute or two.4 oz. cheddar cheese
- Roll up burritos. Then roll up the burrito so the cheese is in the middle. Slice in half and enjoy.
- Repeat with remaining burritos.
- Serve. Wrap burritos in aluminum foil to enjoy a grab-and-go breakfast. Or enjoy them right away!
Notes
- I use a 12-inch non-stick skillet for this recipe. If you use a smaller one, you may need smaller tortillas.
- I normally cook the bacon in the oven and store in the freezer for future burritos.
- You may want to use a warm tortilla in the burrito to prevent cracking. Spray some water on a paper towel and wrap a tortilla before warming it in the microwave.
- You can assemble the burritos and wrap them in foil. Store them in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Nutrition
Calories: 427kcal | Carbohydrates: 12g | Protein: 23g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 415mg | Sodium: 483mg | Potassium: 437mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1260IU | Vitamin C: 29mg | Calcium: 268mg | Iron: 2mg