Breakfast Burritos Loaded Up Properly
“I go through phases where I eat these three times a week. They’re infinitely adaptable, dead easy once you’ve made them twice, and genuinely filling. The key is not over-scrambling the eggs — you want them soft and slightly underdone before they go in the wrap because they keep cooking.”
What You’ll Need
- 4 large flour tortillas (big ones)
- 6 large eggs
- 4 rashers streaky bacon
- 1 cup grated cheddar or Monterey Jack
- 1 avocado, sliced or roughly mashed
- 4 tbsp salsa (jarred is fine)
- Soured cream to serve
- Salt, pepper, butter
- Optional: black beans, sliced jalapeños, hot sauce
Let’s Cook — Step by Step
- Step 1 — Cook the bacon in a dry pan until properly crispy. Remove and chop roughly.
- Step 2 — Pour off most of the bacon fat, leaving a thin coating in the pan. Crack in the eggs, season with salt and pepper, and scramble over medium-low heat. Pull off the heat while they’re still slightly glossy and soft.
- Step 3 — Warm your tortillas — 30 seconds in a dry pan or wrapped in a damp paper towel and microwaved for 20 seconds.
- Step 4 — Lay them flat. Add a strip of scrambled egg down the centre, then bacon pieces, a handful of cheese, a few slices of avocado, and a spoon of salsa.
- Step 5 — Fold the sides in, then roll tightly from the bottom. The cheese will start to melt from the warmth of the egg.
- Step 6 — Eat straight away, or toast the wrapped burrito seam-side down in the pan for 2 minutes to seal it.
Kitchen Tip: Under-scramble the eggs slightly — they finish cooking inside the wrapped burrito from residual heat.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
