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A fresh Bacon and Egg Breakfast Burrito sliced in half resting on a crisp white ceramic plate, exposing a dense filling of fluffy eggs, crispy bacon, and gooey cheddar cheese.

Bacon and Egg Breakfast Burrito: The Ultimate Morning Recipe

Start your morning right with this ultimate Bacon and Egg Breakfast Burrito featuring fluffy soft-scrambled eggs, crispy bacon chunks, and gooey melted cheddar tightly wrapped in a lightly golden-brown toasted flour tortilla.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 burritos
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs Farm fresh for the best bright yellow color.
  • 4 slices (113g) thick-cut bacon Cooked crispy and chopped into chunks.
  • 1/2 cup (56g) orange cheddar cheese Freshly grated off the block for optimal gooey melting.
  • 2 large (10-inch/25cm) flour tortillas Warmed before wrapping.
  • 1 tbsp (15g) unsalted butter For cooking the eggs.
  • 1/4 tsp (1.5g) kosher salt For seasoning the eggs at the very end.
  • 1/8 tsp (0.5g) black pepper Freshly cracked.

Equipment

  • 1 Non-stick Skillet Essential for perfect fluffy soft-scrambled eggs.
  • 1 Silicone spatula Used for gently folding the egg curds.

Instructions
 

Cooking and Assembly
  1. Place the thick-cut bacon slices in a cold skillet. Turn heat to medium-low and cook for 8-10 minutes until deeply reddish-brown and crispy. Remove, drain, and chop into chunks. Reserve 1 teaspoon (5ml) of bacon fat in the pan.
  2. Crack the large eggs into a bowl and whisk vigorously for 60 seconds to incorporate air for a highly aerated, fluffy texture.
  3. Melt unsalted butter in a non-stick skillet over medium-low heat. Add eggs and let set for 15 seconds. Gently sweep with a silicone spatula for 2-3 minutes until soft, bright yellow curds form. Season with kosher salt and black pepper.
  4. Warm the flour tortillas. Layer the center of each with grated orange cheddar cheese, fluffy scrambled eggs, and crispy bacon chunks. Top with remaining cheese.
  5. Fold the sides of the tortilla in, then roll tightly from the bottom up to create a dense cylinder. Toast the assembled burrito seam-side down in the reserved bacon fat over medium heat for 1-2 minutes per side until lightly golden-brown and the cheese is completely melted.

Notes

Tip 1: Do not salt the eggs before cooking, as this breaks down the proteins and causes them to release water.
Tip 2: Always grate your orange cheddar cheese from a fresh block for the gooiest, smoothest melt.
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