Hearty burritos filled with smoky bacon, fluffy eggs, sharp cheddar, and fresh vegetables in a warm tortilla.
# Components:
→ Meats
01 - 8 slices smoked bacon
→ Eggs & Dairy
02 - 6 large eggs
03 - 1/4 cup whole milk
04 - 1 cup sharp cheddar cheese, shredded
→ Vegetables
05 - 1 small red bell pepper, diced
06 - 1/2 small red onion, diced
07 - 1/4 cup fresh cilantro, chopped (optional)
→ Wraps
08 - 4 large flour tortillas (10-inch)
→ Pantry & Seasoning
09 - 1 tablespoon unsalted butter
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - Salsa, for serving (optional)
13 - Hot sauce, for serving (optional)
# Directions:
01 - Fry bacon slices in a large skillet over medium heat until crispy, approximately 8 to 10 minutes. Transfer to paper towels to drain and cool, then chop coarsely.
02 - Discard all but one teaspoon of bacon fat from the skillet. Add diced onion and bell pepper, sauté over medium heat for 3 to 4 minutes until softened. Remove and set aside.
03 - Whisk together eggs, whole milk, salt, and black pepper in a mixing bowl until fully combined.
04 - Melt butter in the skillet over medium-low heat. Pour in egg mixture and gently scramble until just set but still moist, about 3 to 4 minutes. Remove from heat promptly.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Divide scrambled eggs evenly among tortillas. Top each with sautéed vegetables, chopped bacon, shredded cheddar, and cilantro if desired.
07 - Fold the sides of each tortilla inward, then roll tightly from bottom to top to enclose the filling.
08 - Optionally, place burritos seam-side down in the skillet and toast for 1 to 2 minutes until golden and crisp.
09 - Serve immediately with salsa and hot sauce on the side if desired.
