The classic breakfast burrito is always better when it’s homemade. This recipe takes better one step further via crisp pieces of applewood-smoked bacon. They share tortilla space with soft-scrambled eggs, cheddar cheese, and roasted tomato salsa. Make it with homemade Bloody Mary for the ultimate hangover cure.
Game plan: Make up a batch of Roasted Tomato Salsa before you begin.
- Yield: 2 burritos
- Difficulty: Easy
- Total: 25 mins
- Active: 15 mins
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 4 thick slices applewood-smoked bacon, chopped
- 2 (10-inch) flour tortillas
- 1/2 cup shredded cheddar cheese
- 1/3 cup roasted tomato salsa (see Game Plan note)
- Heat the oven to 300°F. Whisk the eggs in a medium bowl until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Set aside.
- Place the bacon in a large frying pan. Cook over medium heat until browned and crispy, about 8 minutes. Transfer to a paper-towel-lined plate and set aside. Remove all but about 2 teaspoons of the bacon fat from the pan and set it aside.
- Put the tortillas in the oven to warm while you cook the eggs (the tortillas should end up warm but still pliable). Pour the eggs into the pan you fried the bacon in and set it over medium-low heat. Let the eggs sit undisturbed until they begin to set around the edges, 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until they’re softly scrambled, a total cooking time of about 5 minutes.
- Divide the eggs between the warm tortillas. Top with the cheese, bacon, and salsa. Fold the short sides in and the bottom flaps up, then roll up into burritos and serve.