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Omelet Breakfast Burritos
The amounts below are for a single burrito - just multiply by the number of people you plant to serve.
Prep Time
2
minutes
mins
Cook Time
10
minutes
mins
Total Time
12
minutes
mins
Servings:
1
Author:
Donalyn Ketchum
Ingredients
2
tablespoons
chopped red sweet pepper
2
tablespoons
chopped green sweet pepper
1
teaspoon
minced jalapeno pepper
1
scallion
sliced [divided]
1
strip of thick cut bacon
2
eggs
1
tablespoon
milk or cream
salt & pepper
2
tablespoons
shredded cheese
like cheddar or Monterey Jack
1
large flour tortilla
gluten free, if that is how you roll.
Add condiments and additions that you like on burritos:
shredded lettuce
additional jalapeno
sliced avocados
sprouts
salsa
sour cream
Instructions
Cook the bacon until crispy.
Remove the drippings form the bacon, but return 1 tablespoon to the pan.
In the bacon drippings, saute the peppers and the white part of the scallion [save the green part for topping the burrito], until tender crisp.
Meanwhile, whisk together the eggs, cream and salt and pepper to taste.
Spread the sauteed vegetables evenly in the pan, and pour the eggs over , titling the pan to spread them out.
Gently lift the cooked edges of the eggs, and tilt to pan let the liquid eggs run under the edge.
When the eggs are nearly cooked, gently flip the whole omelet over and immediately sprinkle with some grated cheese.
Sprinkle the crumbled bacon down the center and fold in the sides.
Slide the omelet into the center of the warmed tortilla, and top with the additions of your choice, roll up, and enjoy!