Easy Breakfast Burrito Recipe with Vegetables and Bacon

Breakfast burritos loaded with eggs, bacon, cheese, beans, and veggies. Grilled to perfection to sustain and energize your active life.

Let us know how you like it!

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Course: Breakfast

Cuisine: American, Mexican

Keyword: bacon, burrito, eggs, Healthy, veggies

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 244kcal

Open the can of pinto beans and pour it with half of a can of water into a small pot. Heat over medium heat and stir occasionally until the liquid steams.
Place a 12-inch skillet over medium heat. If you are using uncooked tortillas, now is the time to cook them and set them aside.
Cook the bacon in the pan and set aside on a paper towel-lined plate or drip tray.
Chop up your mixed vegetables of choice. Scrape the pan and drain off most of the bacon rendering then cook the veggies in the pan and set aside.
Scramble the eggs in a bowl and cook them in the same pan.

Gather 8 pieces of parchment paper large enough to wrap the burritos in.
With a metal serving spoon take 1 scoop of beans, 1 scoop of eggs, and 1 scoop of vegetables, and place them on a tortilla.
Sprinkle a pinch or 2 of cheese and half a slice of bacon crumbled over the eggs, veggies, and beans.
Roll the ingredients up in the tortilla to form the burrito, roll the burrito up in a piece of parchment paper and place it in a gallon sized plastic bag.

Store burritos in the refrigerator for upto 3 days, freeze them if you want them to last longer.
To reheat either microwave or for best results warm a skillet over medium heat and press the burrito to flatten and heat it on both sides, toasting the tortilla in the process. (If frozen, thaw in the microwave or set out for an hour at room temperature before warming in the skillet.)