Bacon & Egg Burrito Recipe

Cook bacon

Preheat a large skillet over medium heat. Lay 8 bacon strips in a single layer (trim if needed). Cook, turning occasionally, until crisp to your liking, about 8–12 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate to drain and cool slightly. Reserve 1–2 teaspoons of bacon fat in the skillet (optional) for extra flavor; discard the rest.

Once cool, roughly chop or crumble the bacon into bite-sized pieces. Set aside.

Prepare eggs

Crack 6 eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until homogenous and slightly frothy.

Scramble eggs

Heat a nonstick skillet over medium-low. Add 1 tablespoon unsalted butter and 1 teaspoon vegetable oil (or 1–2 teaspoons reserved bacon fat) and swirl to coat. When butter is melted and foaming but not browned, pour in the egg mixture. Let eggs sit undisturbed about 10–15 seconds until edges begin to set, then gently stir with a spatula, folding from the edges to center. Continue cooking gently until eggs are soft, creamy, and mostly set but still slightly glossy, about 3–4 minutes. Remove from heat to stop cooking.

Fold in half of the shredded cheddar (about 3/4 cup) and most of the chopped bacon (reserve a small amount for garnish) while the eggs are warm so the cheese melts. Taste and adjust seasoning if needed.

Warm 4 large flour tortillas so they are pliable: either wrap in a damp paper towel and microwave 20–30 seconds, or heat individually in a dry skillet over medium for about 20–30 seconds per side, or place briefly in a 350°F (175°C) oven wrapped in foil for 5–7 minutes. Keep warmed tortillas covered so they stay soft.

Assemble burritos

Lay a warmed tortilla flat. In the center, spoon about 1/4 of the scrambled egg and cheese mixture (approximately 1 cup). Sprinkle with 1/4 of the remaining shredded cheddar (about 3 tablespoons), 1/4 of the reserved chopped bacon, and any optional add-ins you like: 1/4 of diced avocado, 1/2 tablespoon sliced green onions, a dollop (about 1–2 tablespoons) of salsa, and sour cream to taste.

Fold burrito

Fold the sides of the tortilla over the filling, then roll from the bottom up to form a tight burrito. Place seam-side down on the cutting board. Repeat with remaining tortillas and filling.

Optional sear

For a crisp exterior, heat a skillet over medium and add a light brush of oil or butter. Place each seam-side-down burrito in the skillet and press gently, cooking 1–2 minutes per side until golden and crisp. This also helps seal the burrito.

Serve immediately with extra salsa, hot sauce, and chopped cilantro on the side.