Bacon, Egg and Cheese Breakfast Burritos
- 8 slices bacon
- 8 large eggs
- 2 tbsp whole milk
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp butter
- 1 cup cheddar cheese, shredded
- 4 flour tortillas, 10-inch, burrito size
- hot sauce, or salsa, to serve (optional)
Bacon, Egg and Cheese Breakfast Burritos
- Lay the bacon in a cold large skillet and set it over medium heat.
- Cook, turning now and then, until browned and crisp.
- Move the bacon to a paper-towel-lined plate. When it's cool enough to touch, break each strip in half.
- Pour off the bacon fat and wipe out the skillet with a paper towel, leaving a light film.
- Whisk the eggs, milk, salt and pepper in a bowl until smooth.
- Melt the butter in the skillet over medium-low heat and pour in the eggs.
- Stir slowly with a spatula until the eggs form soft curds and no runny egg remains.
- Move the eggs to a plate and wipe the skillet clean.
- Warm the tortillas in the microwave for 20 seconds so they bend without cracking.
- Lay a tortilla flat and fill the center with a quarter of the eggs, 4 bacon pieces and 1/4 cup cheese.
Bacon, Egg and Cheese Breakfast Burritos
- Fold the bottom over the filling, fold in the sides and roll it up tightly. Repeat with the rest.
- Set the burritos seam side down in the dry skillet over medium heat. Cook until golden, turning once, so the seam seals and the cheese melts.
- Cut in half and serve with hot sauce or salsa, if you like.