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Recipe Thursday-Bacon Breakfast Burritos

Posted on July 15th, 2010 | Posted in Breakfast and Brunch, Recipes

Just a few weeks ago I had some leftover Kunzler bacon so I decided to make Breakfast Burritos. Since dining on delicious breakfast burritos in California I have not found one locally, in Lancaster County, that can rival the California Breakfast Burrito.  Therefore I decided I would make my own!

Serves 6


8 large eggs (EGG011)
1/4 cup half and half (HPH012)
1/2 teaspoon salt (CQS030)
1/8 teaspoon pepper (CQP065)
2 teaspoon vegetable oil (992065)
6 ounces bacon, chopped (KNZ2660)
1/2 cup chopped onion
1 jalapeno chile, stemmed, seeded, and minced
6 tablespoons unsalted butter (880000)
6 ounces cheddar cheese, shredded (774136)
3 scallions, sliced thin
1 avocado
Fresh Pico de Gallo
6-8″ flour tortillas (559357)
Optional Ingredients
hot sauce (991207)
1 cup sour cream (HPH050)


Whisk together the eggs, half and half, salt and pepper.  Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.  Add the bacon and cook until lightly crisped, about 3 minutes.  If too much grease has accumulated pour some out of the pan before adding the onion and jalapeno to the bacon.  Continue to cook until onions begin to brown, about 5 minutes.  Transfer the bacon mixture to a bowl and cover to keep warm.  Wipe the skillet clean and return to the heat.  Melt the butter in the skillet, swirling to coat the pan.  Add the eggs and cook while gently pushing, lifting and folding them from one side of the pan to the other until they are nicely clumped, shiny and wet, about 2 minutes.  Quickly fold in the cheddar and scallions, then remove the mixture from the pan.  Fold in the bacon mixture.

Place each tortilla between sheets of paper towels and microwave on high, 30 to 60 seconds (this allows the tortillas to be more flexible and not tear).  Distribute the eggs evenly among the tortillas, lay 2-3 slices of avocado on egg and a few spoonfuls of pico de gallo, fold ends in and roll into burritos.  Serve with sour cream, hot sauce and extra pico de gallo.

Recipe adapted from The America’s Test Kitchen Family Cookbook

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