Recipe: Cheesy & Brunch Egg burrito Wraps

Cheesy & Brunch Egg burrito Wraps

The veggies and bacon are sautéed together in the same pan making it super easy to include a variety of veggies into the wraps.  I used bell peppers, jalapeno, and red onion along with the chopped bacon but spinach, mushrooms, or broccoli work great too!



  • 3-4 slices of bacon diced
  • 1 cup bell pepper diced
  • 1/4 cup onion diced
  • 1 jalapeno de-seeded, rinsed and diced (optional)
  • 1 tablespoon olive oil
  • 1 cup Crystal Farms® Cheese mozzarella, quesadilla or cheddar
  • 6 large eggs
  • 2 tablespoons half & half or heavy cream or milk or sour-cream
  • 1 teaspoon salt
  • 6 medium flour tortillas or 4 large
  • Oil for pan


  1. Heat a large non-stick pan to high heat. Add diced bacon, bell peppers, onion, jalapeno and olive oil. Cook on high for 3-4 minutes or until bacon is crispy. Transfer to a bowl, wipe down pan and return the pan to heat to cook eggs.
  2. In a large bowl, whisk the eggs, half & half and salt. Pour 1 tablespoon olive oil or butter into the pan and heat for 1 minute. Add eggs and 1/2 cup of shredded cheese. Cook, stirring frequently for 2 minutes or just until the eggs begin to set. transfer eggs into another bowl and wipe down pan again.
  3. Lay each tortilla on a clean flat Surface, fill each tortilla with scrambled eggs, some of the veggie mixture and cheese. Fold into a tight burritos shape. Toast for 1-2 minutes per side with a teaspoon of olive oil or butter in the same pan until the outside is crispy and golden. Serve warm with your favorite salsa.

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