Bacon Egg & Cheese Burrito Recipe

Beat eggs

Crack 6 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until mixture is uniform and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt to coat the pan. Pour in the beaten eggs and let sit 10–15 seconds. With a silicone spatula, gently pull the cooked edges toward the center, tilting the pan to allow uncooked egg to flow out. Continue folding and stirring slowly until eggs are softly set but still moist, about 2–3 minutes total. Remove from heat (eggs will finish setting in the residual heat).

Add bacon and cheese

Immediately sprinkle the cooked, chopped bacon (8 strips) over the warm eggs and fold in 1 cup of the shredded cheddar so it melts into the eggs. Reserve 1/2 cup cheddar for assembling. Keep the pan off the heat.

Warm tortillas

Warm 4 large flour tortillas to make them pliable: either heat briefly in a dry skillet (about 20–30 seconds per side over medium heat), wrap in foil and place in a 300°F (150°C) oven for 5–7 minutes, or microwave one at a time between damp paper towels for 15–20 seconds. While warming, brush each tortilla lightly with about 1/2 teaspoon melted butter (total 2 tbsp).

Assemble burritos

Lay a warm tortilla flat. Place about 1/4 of the egg-bacon-cheese mixture in a horizontal line slightly below center. Sprinkle about 2 tablespoons of the reserved shredded cheddar over the eggs. Add any optional add-ins if using: ~2 tablespoons chopped green onion, 2 tablespoons diced tomato, or 1/4 sliced avocado. If you like, add 1 teaspoon hot sauce or ketchup.

Roll burritos

Fold the bottom edge of the tortilla up over the filling, fold both sides in toward the center, then continue rolling tightly to form a burrito. Tuck the ends as you roll to seal the filling.

Crisp (optional)

To create a lightly crisp exterior and help seal the seam, heat a skillet over medium heat and add a small pat of butter or a spray of oil. Place seam-side down in the skillet and cook 1–2 minutes until golden, then flip and cook another 1 minute. Repeat with remaining burritos.

Serve

Slice burritos in half on the diagonal if desired and serve immediately while warm. Offer additional hot sauce, ketchup, or sliced avocado on the side.

If using diced tomatoes, green onion, or avocado, prepare them before cooking eggs: dice tomatoes (about 1/2 cup), chop 2 tablespoons green onion, and slice 1 avocado. Add them to the burrito during assembly as described above. For safety, do not cook these in the egg pan — add fresh for texture and temperature contrast.