Breakfast Burritos
User Reviews
5
Breakfast Burritos
Description
Breakfast Burritos are filled with a combination of center-cut bacon cooked until crisp, fluffy scrambled eggs mixed with diced red bell pepper and chopped scallions, and cheddar cheese for richness. The tortillas are lightly charred to enhance flavor and improve flexibility, which helps prevent cracking when wrapping. Once assembled, each burrito is wrapped tightly in foil, allowing for convenient reheating while keeping fillings warm and contained. The inclusion of hot sauce is optional, adding customizable spiciness. This preparation suits making in batches for meal prep and can be refrigerated or frozen for later use.
Cooking the bacon separately ensures crisp texture without greasiness inside the burrito. The eggs provide protein with a tender texture, while the vegetables add slight crispness and freshness. Cheese melts gently within the warm filling, contributing a creamy contrast. Wrapping in foil after charring the tortilla helps preserve burrito shape and heat during baking or reheating.
These burritos serve well as a filling breakfast or brunch, convenient for eating at home or packing for travel. The recipe provides practical tips for thawing and reheating frozen burritos in foil at 425°F to achieve hot, slightly toasted results. Variations can include different cheeses or additional fillings as desired.
Store breakfast burritos refrigerated up to 4-5 days or freeze for up to 3 months for meal prepping.
Ingredients
- 6 Bacon center cut strips
- 10 large egg beaten
- 4 scallions (chopped)
- 1/2 red bell pepper (diced)
- 1/2 teaspoon salt
- 12 tablespoons cheddar cheese shredded; or pepper jack cheese
- 6 inch flour tortillas (low-carb (I used Ole Xtreme Wellness))
- 6 pieces heavy duty foil (cut 10 x 12 inches each)
- hot sauce optional, for serving
Instructions
- Char both sides of the tortillas on a hot griddle or over the open flame. Keep warmed in the oven if eating right away. This will help the tortillas become more pliable and also improves the taste, in my opinion.
- Place the foil on a work surface vertically, place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then roll it up.
- To reheat, thawed overnight in the refrigerator: (Best results)
- Heat a large non-stick skillet over medium heat. Add the bacon and cook until cooked through, about 4 to 5 minutes. Transfer with a slotted spoon to drain on a paper towel lined plate.
- Transfer to a freezer bag to prevent freezer burn (you can reuse the bags).
- Transfer burrito to the refrigerator the night before. Bake in foil, in a preheated oven 425F 20 minutes, turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast.
- In a large bowl whisk the eggs with salt. Mix in scallions and bell pepper.
- Use a sharpie to label it with the name and date. (also helpful to write down cook time and temp).
- To reheat direct from freezer to oven: (Best results)
- Discard the bacon grease leaving 1 teaspoon then add the eggs, let them set on the bottom then stir a few times to cook through, set aside.
- Bake in a preheated oven 425F 45 minutes turning halfway. Unwrap foil and bake uncovered 5 minutes. Optional, you can also broil 2 to 3 minutes at the end to toast. Let stand 2 minutes before eating.
- On a clean work surface, divide a generous 1/2 cup of the egg mixture onto the bottom third of the tortilla. Top each a slice of bacon and 2 tablespoons cheese. Roll from the bottom, folding the left and right corners in toward the center and continue and roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling.
- To reheat direct from freezer to microwave (Least favorite results): Remove the burrito from the foil and place on a microwave safe dish, cover with a paper towel microwave 1 minute. Turn then cook an additional 1 to 1 1/2 minutes. Let stand 2 minutes before eating. (optional, brown on a skillet 2 minutes on each side to toast, or broil 2 to 3 minutes.
- If eating right away, heat a skillet over medium heat. When hot, spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side. Serve with hot sauce or salsa, if desired.
- To reheat in air fryer, thawed overnight in the refrigerator: (crisp results)
- Transfer burrito to the refrigerator the night before. Unwrap and discard foil, spritz with a little oil and air fry in a preheated air fryer 400F 8 to 9 minutes, turning halfway until heated through in the center.
Notes
- Store breakfast burritos in the refrigerator for up to 4 to 5 days to maintain freshness.
- Freeze burritos for up to 3 months; thaw overnight in the refrigerator before reheating for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1burrito | |
| Calories | 261kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 325mg | 108% |
| Sodium | 723mg | 30% |
| Fiber | 11g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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