Applewood Smoked Bacon Recipe

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the applewood-smoked bacon slices in a single layer on the rack so air circulates and the bacon cooks evenly.

Bake for 12–18 minutes, depending on thickness and desired crispness. Start checking at 12 minutes. Remove bacon when golden and crisp (or slightly under for chewier texture). Transfer to a plate lined with paper towels to drain and keep warm.

Crack the eggs into a medium bowl. Add the milk, salt, and pepper. Whisk vigorously until mixture is homogeneous and slightly frothy (about 20–30 seconds). Stir in the chopped chives and set aside.

Heat a large nonstick skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan. Pour in the egg mixture.

Using a heatproof spatula, gently stir the eggs, scraping the bottom and folding them as they begin to set. Cook slowly over medium-low heat until curds form but eggs remain moist and slightly creamy — about 4–6 minutes. Remove from heat just before fully set; residual heat will finish them.

Warm the flour tortillas to make them pliable: wrap the stack in a clean kitchen towel and microwave for 20–30 seconds, or heat individually in a dry skillet 15–20 seconds per side over medium heat.

Portioning

Lay one warmed tortilla flat. Spoon approximately 1/6 of the scrambled eggs onto the center-third of the tortilla, leaving about 1–2 inches clear at the edges. Top the eggs with 2 slices of applewood-smoked bacon (or torn pieces), about 3 tablespoons of shredded cheddar, 2 tablespoons diced tomatoes, and a few slices of avocado. Add 1–2 tablespoons salsa and cilantro/hot sauce if using.

Fold the burrito: fold the two short ends over the filling, then fold one long side over the filling and roll tightly to enclose, finishing seam-side down. Repeat for remaining tortillas and filling.

To crisp the burrito and seal it, heat a large skillet or griddle over medium heat. Brush or lightly oil the skillet with about 1 tablespoon vegetable or olive oil. Place burritos seam-side down and cook 1.5–2 minutes per side until golden brown and the cheese has melted. Press gently with a spatula for a compact finish.

Transfer to a cutting board. Let rest 1 minute, then slice in half on the diagonal. Serve immediately with extra salsa, sliced avocado, and hot sauce at the table.