A hearty, classic breakfast burrito featuring crispy bacon, scrambled eggs, and melted cheese wrapped in a warm flour tortilla.

Units Scale

4 large flour tortillas
6 large eggs
4 slices bacon
4 oz shredded cheese (cheddar, Mexican blend, or pepper jack)
2–3 tsp butter or olive oil
salt and pepper, to taste
optional: 1/2 cup cooked potatoes/hash browns, avocado slices, salsa or sour cream

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Cook bacon until crispy (in a pan or oven), then chop or crumble and set aside.
Whisk eggs with salt and pepper. Heat butter/oil in a skillet over medium heat; add eggs and scramble until just set. Remove from heat.
Warm tortillas briefly in microwave or on skillet to make pliable.
Lay tortilla flat and layer: eggs, bacon, cheese (and optional potatoes/avocado).
Fold sides over fillings and roll tightly into burrito shape.
Optional: toast burrito seam‑side down in skillet with a bit of oil until golden and cheese is melted.
Serve hot, with salsa, sour cream or your favorite sauce.

Allow fillings to cool slightly before wrapping if freezing, to prevent soggy tortillas.
To freeze: wrap burritos tightly in plastic wrap or foil and freeze up to 3 months; reheat in microwave then toast for crispiness.
Customize with additions like hash browns, avocado, spinach, peppers, or hot sauce.
For fluffier eggs, cook low and slow; don’t overcook.