Bacon and Egg Breakfast Burrito
Serves
4
Prep Time
20 min
Cook Time
15 min
Print Recipe
Ingredients
Breakfast burrito
- 4 12-inch flour tortillas
- 12 eggs, whisked
- ¾ cup (175 mL) Cheddar cheese, grated
- 8 slices cooked turkey bacon
Pico de gallo - Makes 2 cups
- 6 ripe plum tomatoes, cored and diced into small pieces
- 1 small white or Spanish onion
- ¼ cup (60 mL) cilantro, finely chopped
- 2 Serrano chilies, minced
- 1 lime, juiced
Bacon and egg guacamole - Makes 2 cups
- 2 large avocados, pitted, peeled, flesh scooped out with a spoon
- 2 tbsp (30 mL) pickled jalapeno peppers, minced
- 1 tbsp (15 mL) red onion, minced
- 1 Roma tomato, diced
- 1 lime, juiced
- 2 eggs, hard-boiled and chopped
- 4 strips turkey bacon, cooked to a crisp and diced
- 2 tbsp (30 mL) cilantro, chopped
- Pinch salt
- Pinch pepper
Green goddess dressing - Makes 1 cup
- 2 avocados, peeled and pitted
- 1 cup (250 mL) mayonnaise
- ¼ cup (60 mL) sour cream
- 1 garlic clove, peeled
- 2 tbsp (30 mL) parsley leaves, finely chopped
- 2 tbsp (30 mL) fresh chives, finely chopped
- 2 tbsp (30 mL) lemon juice, freshly squeezed
- Pinch salt
- Pinch pepper
Instructions
Breakfast burrito
- Step 1
Heat a skillet or cast iron pan on medium-high. Coat the pan with olive oil. Add the scrambled eggs to the hot oil. Use a high heat rubber spatula to stir the eggs. Lower the flame to medium. Continue to stir the eggs for about 3-4 minutes or until cooked. Add the cheese. Season with salt and pepper.
- Step 2
Heat a new saucepan over medium-high heat and heat the tortillas, one at a time. Lay out each tortilla side by side on a clean surface.
- Step 3
Spoon 2-4 tbsp of the green goddess dressing onto each flour tortilla. Lay two slices of bacon on the center of each tortilla. Add 1/4 cup of pico de gallo and guacamole on top of each piece of bacon. Distribute the eggs equally between all tortillas, laying on top of the bacon and pico de gallo. Fold the left and right sides of the tortilla over the fillings. Bring up the side of the tortilla that is facing you. Pull it tight and tuck it under the fillings. Roll forward to form a burrito shape and lay it face down on its "seam". The avocado dressing will act as a seal. Cut the burrito on a 45° angle bias and serve immediately.
Pico de gallo
- Step 1
In a medium-sized bowl, combine all of the pico de gallo ingredients.
- Step 2
Refrigerate and allow flavors to blend.
Bacon and egg guacamole
- Step 1
In a large bowl, mash the two avocados with a potato masher or fork until well mashed, but not puréed.
- Step 2
Add in the tomatoes, red onion, jalapenos and lime juice and fold in with a large spoon. Top with eggs, bacon and cilantro. Add salt and pepper to taste.
Green goddess dressing
- Step 1
Place all of the ingredients in a blender and blend until smooth.
- Step 2
Season with salt and pepper. Refrigerate in a container with a tight fitting lid up to 1 week.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 1487 |
| Fat | 113 g |
| Saturated Fat | 24 g |
| Trans Fat | 0 g |
| Carbohydrate | 71 g |
| Fibre | 21 g |
| Sugars | 10 g |
| Protein | 47 g |
| Sodium | 1955 mg |