Breakfast Burrito (Edit recipe)

Growing up in a hispanic family, Mexican food was a staple in our household - homemade tortillas and burritos were on repeat every single week! Fast forward to present day, they are still on repeat! Whenever I’m running low on bread or just feel the need to switch things up - I love making a breakfast burrito for brunch. You can put your own spin on the burrito with filling, toppings, etc that’s what I love about them - nearly every single one I make, I do something slightly different to keep it fresh.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	538
Fat:	34 g
Carbohydrates:	25 g
Protein:	22 g
Cholesterol:	70 g
Sodium:	868 mg
Fiber:	2 g
Sugars:	1 g
Calculated for total recipe.

by sweatspace

View original recipe

Serves: 1

Ingredients

1 Flour Tortilla
2 whole Eggs
1/2 Avocado
1/4 cup Spinach
2 pieces Bacon
1/4 cup Mexican Cheese Blend
Hot Sauce, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Scramble your eggs with seasoning of choice, I used taco seasoning for this burrito.
While your eggs are cooking, pre-heat the tortilla in a skillet - it makes rolling the burrito so much easier especially if using a gluten-free tortilla.
Add cheese, eggs, spinach, avocado plus hot sauce and roll into a burrito.
Once rolled, place the burrito on the skillet seam side down to seal it. Flip after 1-2 minutes then take off the skillet after another 1-2 minutes pending how hot your skillet is at the time, it should have a nice color on both sides of the burrito.
Slice in half and enjoy!