Avocado Breakfast Burrito
Ready in 30 minute
Serves : 4
4-6 slices thick cut bacon; chopped
1 tablespoons olive oil
1/2 sweet onion; chopped
1 red bell pepper; chopped
1 poblano pepper; chopped or sliced
1/2 cup yellow corn
kosher salt + pepper
1 1/2 cups shredded sharp cheddar cheese
1/4 cup fresh basil + cilantro; chopped
1 cup leftover french fries or roasted potatoes
1 avocado; sliced
4 Tortillas (such as Old El Paso); warmed
Heat a large skillet or wok over medium heat.
Add the bacon and cook until crisp.
Drain the bacon onto a paper towel lined plate.
Pour off all but 1 tablespoon of bacon grease from the skillet.
Add the remaining tablespoon of grease back to the skillet, along with a small drizzle of olive oil, set the skillet back on the stove over medium heat.
Add the onions, red pepper, poblano pepper and corn.
Cook 5 minutes or until softened.
Add the garlic and cook 30 seconds longer.
Season with salt + pepper and remove from the skillet to a plate.
Return the skillet to medium heat and again add a drizzle of oil.
Whisk together the eggs and cheese in a bowl.
Pour the eggs into the skillet, scrambling until cooked through, about 3-5 minutes.
Season with salt + pepper and remove from the heat.
Stir in the basil + cilantro.
Place one tortilla at a time in the microwave for 30 seconds.
Working quickly, layer the scrambled eggs, bacon, french fries and avocado towards one end of the tortilla.
Fold the tortilla over the ingredients.
Roll up the tortilla (try and roll them tight).
Repeat with remaining tortillas and ingredients.
Roll the finished burritos in tin foil to keep them packed tight.
To reheat, place the burritos in the oven for 10 minutes or until warmed through.
Serve as desired with sour cream, salsa and hot sauce.
*To freeze these, wrap tightly in foil and store in freezer bags.
To thaw, remove the foil and thaw them in the microwave on power level high for 60-90 seconds.
Each microwave differs though.
*Try using your favorite mix of veggies.
Spinach and zucchini would be great!