Bacon & Egg Breakfast Burrito

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Breakfast Burrito
4 12" flour tortillas
12 egg whisked
3/4 cup cheddar cheese, grated
8 slices cooked turkey bacon
Pico de gallo
6 ripe plum tomatoes, cored and diced into small pieces
1 small white onion
1/4 cup cilantro, finely chopped
2 Serrano chilies, minced
1 lime, juiced
Bacon and Egg Guacamole
2 large avocados, pitted and peeled
2 tbsp pickled jalapeno peppers, minced
1 tbsp red onion, minced
1 roma tomato, diced
1 lime, juiced
2 egg hard-boiled and chopped
4 strips of turkey bacon, cooked and diced
2 tbsp cilantro, chopped
Green Goddess Dressing
2 avocados, pitted and peeled
1 cup mayonnaise
1/4 cup sour cream
1 garlic clove, peeled
2 tbsp parsley, finely chopped
2 tbsp chives, finely chopped
2 tbsp lemon juice, freshly squeezed
pinch of salt & pepper


Breakfast Burrito

  1. Heat a skillet or cast iron pan on medium-high. Coat the pan with olive oil. Add the scrambled eggs to the hot oil. Use a high heat rubber spatula to stir the eggs. Lower the flame to medium. Continue to stir the eggs for about 3-4 minutes or until cooked. Add the cheese. Season with salt and pepper.
  2. Heat a new saucepan over medium-high heat and heat the tortillas, one at a time. Lay out each tortilla side by side on a clean surface.
  3. Spoon 2-4 tbsp of the green goddess dressing onto each flour tortilla. Lay two slices of bacon on the center of each tortilla. Add ¼ cup of pico de gallo and guacamole on top of each piece of bacon. Distribute the eggs equally between all tortillas, laying on top of the bacon and pico de gallo. Fold the left and right sides of the tortilla over the fillings. Bring up the side of the tortilla that is facing you. Pull it tight and tuck it under the fillings. Roll forward to form a burrito shape and lay it face down on its “seam”. The avocado dressing will act as a seal. Cut the burrito on a 45° angle bias and serve immediately.

Pico de gallo

  1. In a medium-sized bowl, combine all of the pico de gallo ingredients.
  2. Refrigerate and allow flavors to blend.

Bacon and Egg Guacamole

  1. In a large bowl, mash the two avocados with a potato masher or fork until well mashed, but not puréed.
  2. Add in the tomatoes, red onion, jalapenos and lime juice and fold in with a large spoon. Top with eggs, bacon and cilantro. Add salt and pepper to taste.

Green Goddess Dressing

  1. Place all of the ingredients in a blender and blend until smooth.
  2. Season with salt and pepper. Refrigerate in a container with a tight fitting lid up to 1 week.