Bacon and Egg Breakfast Burrito

Instructions

1. 1

   Cook the bacon: Place bacon slices in a cold skillet (preferably non-stick) over medium heat. Cook until crispy, about 5-7 minutes, flipping occasionally. Remove bacon from the skillet and place on a paper towel-lined plate to drain. Once cool enough to handle, crumble the bacon.

2. 2

   Scramble the eggs: While the bacon cooks, crack the eggs into a medium bowl. Add milk or cream, salt, and pepper. Whisk well until the yolks and whites are fully combined and slightly frothy. If there's excess bacon grease in the skillet, carefully pour out most of it, leaving about 1 teaspoon.

3. 3

   Cook the eggs: Return the skillet to medium-low heat. Add butter or cooking oil if needed. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges to the center with a spatula. Continue cooking and folding until the eggs are mostly set but still slightly moist. Turn off the heat and stir in the shredded cheddar cheese until melted.

4. 4

   Warm the tortillas: You can warm the tortillas in a dry skillet over medium heat for about 15-30 seconds per side, or microwave them for 15-20 seconds until pliable.

5. 5

   Assemble the burritos: Lay each warm tortilla flat. Divide the scrambled eggs and crumbled bacon evenly between the two tortillas. Fold in the sides of each tortilla, then tightly roll it up from the bottom to form a burrito.

6. 6

   Serve immediately, optionally with salsa, hot sauce, or sliced avocado.