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  • Writer's picturefrench creek kitchen

Bacon Breakfast Burritos

makes 6 burritos


6 slices of bacon, roughly chopped

6 shishito peppers or 1 jalapeño, stem removed and cut into thin rounds

3 scallions, sliced into thin rounds, using the white and light green parts only

1 large tomato (preferably a beefsteak or heirloom variety), medium dice

6 eggs

3 tablespoons heavy cream

3/4 cup shredded Mexican cheese blend

6 flour tortillas, I use Tortilla Land uncooked tortillas

2 t salt

1/2 freshly ground black pepper

2 tablespoons canola or vegetable oil


Crack the eggs into a medium bowl, add the heavy cream, 1 tsp of salt and half the pepper. Whisk until well combined and no streaks of eggs remain.

Place the bacon in a large non-stick skillet and turn the heat to medium. Cook the bacon until crisp and some of the fat from the bacon has rendered. Add the shishito peppers and scallions to the pan and cook, stirring often, for 1 minute. Add the tomato and remaining 1 teaspoon of salt and 1/4 teaspoon of pepper to the pan and stir to combine everything. Cook for 2 minutes or until the peppers and scallions have softened and the tomato has released its juice. Turn the hear down to medium-low and add the eggs to the pan. Using a spatula, gently scramble the eggs with all the other ingredients in the pan until the eggs are just starting to set. Fold the cheese into the eggs mixture in the pan and continue to cook until the cheese has melted and the eggs are cooked. Turn off the heat and set the pan aside. Lay your tortillas out on your countertop and add about 1/2 cup of the egg scramble to the center of each tortilla. Fold two ends of the tortilla up over the eggs, then bring a third side up and over the eggs, and continue to roll, pinching in the sides as you go

to completely enclose the eggs, as shown below:

Repeat rolling process with remaining burritos.

Heat a large cast iron pan or other large sauté pan and the 2 tablespoons of oil over medium heat. When the oil is hot, add the burritos to the pan, seam side down. Cook the burritos until golden brown and slightly crispy on the bottom, flip them over and continue to cook on each side until all sides are browned. Remove from the pan and eat now, or wrap in foil for later. They freeze really well too!

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