Originally published on December 23, 2014
We make a breakfast burrito at the restaurant when we serve brunch on the weekends and I have to tell you, it’s delicious. I strongly suggest you use the larger 10″ or 12″ tortillas, but if you don’t have them you can take the much longer, slightly more difficult route that I did – lay out two small tortillas so that they just overlap each other slightly. Place some cheese in between the portions that overlap and heat it slightly in a frying pan over medium heat. The cheese will act as a glue and will keep your shells together while you roll them up. Or, just make a quick trip to the store to buy large tortillas. I promise you it will be much easier that way.
Ingredients:
6 eggs
2 tablespoons heavy cream
6 strips of bacon
1/2 cup Cheddar cheese, shredded
1/2 cup salsa
2 12-inch tortillas
1 tablespoon olive oil
Salt
Pepper
Directions:
1.) Place bacon strips in a frying pan over medium heat. Cook for about 10 minutes, turning every so often, until bacon is brown and crispy. Transfer to a plate lined with paper towel. (Once some of the oil has drained from the bacon, you can choose whether to leave it as is or chop it up. I personally like to give it a rough chop, as I find it easier to eat and don’t end up pulling the entire strip out so that it hangs out of my mouth while I try to eat somewhat gracefully.)
2.) While bacon is cooking, heat olive oil in a frying pan over medium heat. While heating, beat the eggs lightly with the heavy cream and add these to the frying pan when the pan and oil are hot. Make scrambled eggs by letting the eggs sit for a few minutes, then scraping and turning them until they are set. Season with salt and pepper and set aside.
3.) Assemble the burritos. Lay the tortillas flat and in the centre of each place half of the scrambled eggs. Top each with three pieces of bacon, salsa, and Cheddar cheese.
4.) Fold one of the longer ends of the tortilla up and over the filling inside, tucking it in underneath the filling as you do. Then pull up both of the shorter ends as far as they will come without breaking the tortilla. Keeping your hands on the seams as best you can, roll the tortilla up as much as you can, keeping the burrito tight as you go. (Keep in mind that if you’ve used two smaller tortillas, you may not be able to roll up the shorter ends as you would be able to with a larger shell.)
5.) Once the burritos are made, you can toast the outsides of them a bit in a dry frying pan over medium heat, turning regularly, or you can simply cut them in half and serve.
6.) Serve and enjoy!