Even though these are breakfast burritos, they also make a fabulous, easy dinner. Add a side of refried beans and some cilantro-lime rice and you have breakfast for dinner, south-of-the-border style.
Center cut bacon – This adds lots of smoky, savory flavor, and cooking the eggs in the bacon fat makes the scramble extra delicious. Eggs – Protein-packed eggs replace the rice in a traditional burrito. Veggies – I use scallions and red bell pepper for these breakfast burritos. Salt – Just a bit to flavor the eggs. Cheese – Shredded cheddar or pepper jack cheese are my favorites. Low carb flour tortillas – I used Ole Xtreme Wellness. Hot sauce – For serving, if desired.
Reheating frozen burritos. Bake the breakfast burrito in the foil in a 425ºF oven for 45 minutes, turning halfway through the cooking time. Unwrap the burrito and bake for 5 minutes more, or broil for 2 to 3 minutes. (You can also use the microwave, but this is my least favorite option, as the burrito is more likely to be soggy and unevenly warmed through.)
