2 large eggs
2 large flour tortillas (choose gluten-free tortillas if needed)
1/4 cup shredded cheddar or pepper jack cheese (ensure it’s gluten-free)
2 strips of bacon or sausage links, cooked and crumbled
1/4 cup diced bell peppers (any color)
1/4 cup diced onions
Salt and black pepper to taste
Salsa or hot sauce, for serving (optional)
Sliced avocado or guacamole (optional)
Cook the Eggs:
In a bowl, whisk the eggs with a pinch of salt and black pepper.
Sauté the Vegetables:
In a skillet, heat a bit of oil over medium heat. Add the diced onions and bell peppers and sauté until they’re tender and slightly caramelized.
Scramble the Eggs:
Push the sautéed vegetables to one side of the skillet and pour the whisked eggs into the other side. Scramble the eggs until they’re just set but still slightly moist.
Assemble the Burrito:
Lay out a tortilla and sprinkle the shredded cheese down the center.
Spoon the scrambled eggs over the cheese.
Sprinkle the crumbled bacon or sausage over the eggs.
Roll the Burrito:
Fold in the sides of the tortilla, then fold up the bottom and roll it tightly to form the burrito.
Place the breakfast burrito seam side down on a plate.
If desired, top your breakfast burrito with salsa or hot sauce and sliced avocado or guacamole.
Your Breakfast Burrito is ready to be enjoyed as a satisfying and flavorful breakfast.
This Breakfast Burrito is a quick and hearty morning meal that you can customize with your favorite ingredients. It’s great for a busy morning or as a weekend treat.