Breakfast Burrito with Scrambled Eggs, Bacon, Cheddar Cheese, Corn and Black Bean Salsa topped with Salsa and Sour Cream Recipe

Cook the Bacon

In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and let drain on paper towels. Once cooled, crumble the bacon into small pieces.

Scramble the Eggs

In the same skillet, drain excess bacon fat, leaving about 1 tablespoon. Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the skillet and cook over medium-low heat, stirring gently until scrambled and just set.

Combine Ingredients

In a bowl, mix the scrambled eggs, crumbled bacon, cheddar cheese, corn, black beans, and fresh cilantro (if using). Stir until well combined.

Fill the Tortillas

Warm the flour tortillas in a dry skillet for a few seconds on each side to make them pliable. Spoon the egg mixture onto the center of each tortilla.

Roll the Burritos

Fold the sides of the tortilla over the filling, then roll from the bottom to the top to form a burrito. Repeat with the second tortilla.

Serve

Cut the burritos in half and serve warm, topped with salsa and a dollop of sour cream.