Turkey Bacon Breakfast Burrito
It's time for Turkey Tuesday again! This was another fantastic recipe from the Butterball collection on AllRecipes.com. It was a hearty, filling breakfast that will stick to your ribs and get you through the morning. The original recipe calls for cilantro, which I omitted because I just don't like the stuff!
I made a few modifications to the instructions (reflected below), but essentially followed the original recipe as written. The seasoned chili beans were an interesting addition. I think perhaps this meant seasoned pinto beans, but I used a can of vegetarian chili that I had in my pantry. I really liked it, although my son said he though the beans tasted a little "weird" in the burrito (although he chose to leave off the sour cream and salsa from his, and I used it with mine - yumm!!)
I think this is a fantastic breakfast meal, and it's easily adjustable to your personal tastes and preferences - add things in, leave things out, make it your own! Absolutely delicious!!
Turkey Bacon Breakfast Burrito adapted from AllRecipes
8 slices Turkey bacon, cooked and rough chopped
8 large eggs
4 (10 inch) flour tortillas, warmed
1/2 (16 ounce) can seasoned chili beans, warmed
1/2 cup shredded cheddar cheese
1/2 large avocado, halved, pitted, peeled, diced
1/2 cup salsa
1/2 cup sour cream
- Heat a large non-stick skillet over medium heat, spray with cooking spray. Meanwhile, scramble eggs thoroughly in a bowl. When skillet is heated, add eggs and cook, pulling cooked portion to the center. Add bacon and shredded cheese and continue cooking until eggs are firm. Remove from heat.
- To assemble burritos, evenly portion heated beans down center of each tortilla. Top beans with egg mixture and diced avocado.
- Fold in opposite sides of each tortilla, and then roll up, burrito-style. Cut diagonally in half (if desired) and serve with salsa and sour cream on the side.
Table for 7