Description
Delicious and hearty breakfast burritos loaded with eggs, cheese, and your choice of bacon and veggies, perfect for any morning.
Ingredients
Scale
- 4 large flour tortillas
- 6 large eggs
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup cooked and diced turkey bacon, beef bacon, or chicken bacon
- 1 cup black beans (canned or cooked)
- 1 cup diced bell peppers (red, green, or a mix)
- 1 small onion, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Salsa or hot sauce for serving (optional)
- Fresh cilantro (optional, for garnish)
Instructions
- Start by whisking the eggs in a bowl, adding garlic powder, cumin, salt, and pepper to taste.
- Heat a non-stick skillet over medium heat and add a splash of olive oil or cooking spray.
- Once hot, toss in the diced onion and bell peppers, sautéing them until they’re tender and fragrant, about 3-4 minutes.
- Pour the egg mixture into the skillet with the veggies and let it cook for a few minutes, stirring gently until the eggs are fully cooked and set.
- Right before the eggs are done, fold in the black beans and the cooked turkey bacon.
- Take a large tortilla and spoon a generous amount of the egg mixture down the center.
- Sprinkle cheese liberally on top.
- Fold the sides of the tortilla inward, then roll it from the bottom, creating a snug burrito.
- Place the burrito seam-side down in the skillet and allow it to crisp up for about 2-3 minutes on each side.
- Once golden and crispy, remove the burrito from the skillet, cut it in half, and sprinkle with fresh cilantro if desired.
Notes
Storage tips: Refrigerate leftovers for up to 3 days or freeze for up to a month. Reheat in microwave or oven.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 210mg