Burritos are probably one of the most versatile foods out there. I mean, you can eat it while you’re walking, you can eat it while you’re driving, and you can eat it when you’re trying to get from point A to point B. If you make them right, then you don’t need a fork or a knife (or a napkin!). Folding the perfect burrito is a very talented skill, my friends, one of which I have not acquired yet.
I am all about time sensitive meals because life for me is always on the go, especially in the mornings. I’m usually out the door rushing to work at 4AM in the morning. You can even make these breakfast burritos ahead of time and keep them stored in the refrigerator or freezer, depending on how long it takes for you to eat them.
This burrito take a little longer just because you to scramble the eggs, cook the bacon, and then melt the cheese, but it shouldn’t take you any more than 10-15 minutes from start to finish.
I used a low carb tortilla wrap (if anyone tells you that there’s no difference in taste between low carb and normal tortillas, they’re lying to you), but regular flour tortillas are best if you plan on storing the burritos in the icebox for later.
I used my basil pesto from this previous recipe here.
Ingredients
- 1 large tortilla
- 2-3 tsp basil pesto
- 2 eggs, scrambled
- 2 pieces of bacons, cooked to desired crispness
- sprinkle of Mexican cheese blend
Directions
- Warm up the tortilla on both sides in a large flat pan over medium low heat.
- Spread pesto onto one side of the tortilla, facing up in the pan.
- Add the eggs, bacon, and cheese. Fold in opposite sides of the tortilla and then rolls the ends to create a burrito.
- Let the burrito warm for a minute or two with the seam side facing down.
- Serve hot.
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