Breakfast Egg Burrito
A delicious breakfast egg burrito filled with creamy scrambled eggs, crispy bacon, fresh vegetables, and cheddar cheese, all wrapped in a golden, crispy tortilla.
Equipment
- bowl
- skillet
- spatula
- cutting board
- knife
Ingredients
- 1 chopped tomato
- 1 chopped onion
- 200 g chopped green olives
- pinch of salt
- pinch of black pepper
- 3 eggs
- 100 ml milk
- 1 cube butter
- 2 cloves garlic
- 40 g bacon
- tortillas
- ketchup
- mayonnaise and condensed milk sauce
- cheddar cheese
Instructions
- In a bowl, mix the chopped tomato, onion, green olives, salt, and black pepper. Set aside.
- In another bowl, whisk the eggs with the milk until well combined.
- In a skillet, melt the butter, add the garlic, and sauté briefly.
- Add the egg mixture and cook, stirring gently, until softly set. Remove and set aside.
- In the same skillet, fry the bacon until crispy. Remove from the pan.
- Warm the tortilla briefly in the skillet to make it soft and flexible.
- Spread ketchup over the tortilla, then add the vegetable mixture, scrambled eggs, bacon, and sauce.
- Add cheddar cheese on top and fold the tortilla tightly like a parcel.
- Return the burrito to the skillet and toast on all sides until golden and crispy.
- Remove, slice, and serve hot.
Notes
Warm the tortilla briefly to make it easier to fold. Avoid overcooking to prevent dryness. The mayonnaise and condensed milk sauce is optional and can be replaced with your favorite sauce.
Nutrition
Calories: 450kcalCarbohydrates: 30gProtein: 22gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 210mgSodium: 780mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 900IUVitamin C: 10mgCalcium: 180mgIron: 2.5mg
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