California Breakfast Burrito Recipe

Inspired by CHICA Miami

Time30m

Serves2

Free Range Eggs, Oaxacan Cheese, Bacon, Avocado, Fries, Salsa Roja

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Ingredients

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1
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Once cooked, transfer them to a paper towel-lined plate to drain excess grease.
2
Prepare the Fries
If using frozen fries, cook according to package instructions until golden and crispy. If making homemade fries, cut potatoes into fry shapes, toss with oil, salt, and bake at 425°F (220°C) for about 30 minutes.
3
Scramble the Eggs
In a bowl, crack the free range eggs and whisk them until well beaten. In the same skillet used for the bacon, reduce heat to low and add the eggs. Stir gently until the eggs are cooked but still soft, about 3-4 minutes. Add the Oaxacan cheese and stir until melted.
4
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice it into thin pieces for easy wrapping.

5
Assemble the Burrito
Lay a flour tortilla flat on a clean surface. In the center, layer the scrambled eggs with cheese, crispy bacon, fries, sliced avocado, and a generous spoonful of salsa roja.
6
Wrap the Burrito
Fold the sides of the tortilla inwards and then roll it from the bottom up to create a tight burrito. Repeat with the second tortilla.

7
Serve
Cut the burritos in half and serve immediately with extra salsa roja on the side.