Breakfast Burrito
The breakfast burrito originates from Northern Mexico and the southern states of the United States and began to spread in the 1970s as a quick, nutritious breakfast option. Its popularity is due to its ease of preparation, generous filling possibilities, and the sustained energy it provides throughout the morning. Imagine the aroma of freshly fried bacon and eggs filling your kitchen as you prepare this delicacy. The secret of the breakfast burrito lies in its hearty, nourishing ingredients that you can easily combine to your liking. This dish is ideal for a quick breakfast, a weekend brunch, or even a late breakfast when you crave something delicious quickly. You can also vary it with sausage, extra vegetables, or fresh herbs!
Ingredients for this recipe
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Preparation Steps
1
Wash the tomato and dice it into small cubes. Cut the bacon into small strips or cubes.
2
In a skillet over medium heat, heat the oil and fry the bacon until crispy. Remove the bacon and set aside.
3
In the same skillet, whisk and cook the eggs into scrambled eggs. Season with salt to taste.
4
Return the fried bacon to the skillet with the scrambled eggs, mix thoroughly, and heat together briefly.
5
Briefly warm the tortilla wraps in a skillet to make them pliable.
6
In the center of each tortilla, pile the egg and bacon mixture, add diced tomatoes, and sprinkle with grated cheddar cheese.
7
Fold the tortillas into burrito form: fold the bottom up, fold the sides in, and then roll up tightly.
8
Serve fresh. You can crisp the outside by briefly pan-frying it. Tip: Serve with fresh vegetables, guacamole, sour cream, or even hot sauce!
