Bacon, Egg & Cheese Breakfast Burrito

Quick Description: Crispy bacon, fluffy eggs, and melty cheddar cheese wrapped in a warm tortilla — this breakfast burrito is a fast, satisfying way to start your day!

Servings: 2 large burritos | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Dietary Badges: High-Protein • W-W Friendly • Family Favorite
W-W Points Estimate: ~7–9 (use low-carb wrap & turkey bacon for lighter version)

✅ Ingredients Checklist

• Large eggs (4)

• Thick-cut bacon (4–5 slices)

• Butter or oil (1 tbsp)

• Shredded cheddar cheese (½ cup)

• Salt and black pepper

• Large flour tortillas (2, 10-inch)

• Fresh chopped parsley (2 tbsp, optional)

📝 Instructions Summary

1. Cook bacon until crispy, chop into pieces.

2. Scramble eggs in butter/oil until soft and fluffy.

3. Warm tortillas on skillet or microwave with damp paper towel.

4. Fill with eggs, cheddar, and bacon. Roll into burritos.

5. Toast burritos in skillet until golden and crisp.

6. Slice and top with parsley — enjoy!

💡 Quick Notes:

• ✔ Use low-carb tortillas and turkey bacon to lower W-W points.

• ✔ Perfect for make-ahead breakfasts — wraps freeze beautifully.

• ✔ Kid-approved, customizable with add-ins like spinach or salsa.

🥓🥚 Brief Introduction

There’s nothing like waking up to a warm, cheesy, bacon-filled burrito. This recipe hits all the breakfast cravings — protein-packed eggs, crispy bacon, melty cheddar — all wrapped in a golden, toasted tortilla. And the best part? It’s ready in under 20 minutes.

Whether you’re feeding your crew on a busy weekday or prepping ahead for grab-and-go breakfasts, this classic combo never gets old.

👩‍🍳 Step-by-Step Cooking Guide

1. Crisp the Bacon

• Cook 4–5 slices of thick-cut bacon in a skillet over medium heat, flipping occasionally until crispy.
  Tip: Drain on paper towels and chop into bite-sized pieces.

2. Scramble the Eggs

• Crack 4 large eggs into a bowl, whisk with salt and pepper.

• In the same pan, add 1 tbsp butter or oil, pour in the eggs, and cook gently over medium heat, stirring slowly.
  Tip: Stop cooking while slightly soft — they’ll finish in the burrito!

3. Warm the Tortillas

• Heat 2 flour tortillas in a dry skillet (30 seconds per side) or microwave wrapped in a damp paper towel for 15–20 seconds.
  Tip: Warming helps them stay flexible and prevents cracking.

4. Fill & Wrap

• Place half the scrambled eggs in the center of each tortilla.

• Sprinkle with ¼ cup shredded cheddar and half the bacon bits.

• Fold in sides, roll tightly like a burrito.

5. Toast the Burritos

• Place seam-side down in a dry skillet over medium heat. Cook 1–2 minutes per side until golden and sealed.

6. Slice & Serve

• Slice diagonally. Garnish with fresh parsley or serve with hot sauce or salsa if desired.

🛒 Ingredient Tips & Substitutions

• Bacon: Use turkey bacon or veggie bacon for a lighter alternative.

• Eggs: You can sub 1 cup of egg whites or an egg substitute to lower cholesterol or W-W points.

• Cheese: Swap cheddar with part-skim mozzarella, pepper jack, or a plant-based alternative.

• Tortilla: Use whole wheat, low-carb, or gluten-free tortillas depending on dietary needs.

Substitution Table

🧀 Flavor Variations & Add-Ins

• Veggie Lovers: Add sautéed spinach, bell peppers, or mushrooms.

• Spicy Twist: Stir hot sauce or chopped jalapeños into the eggs.

• Southwest Style: Add black beans and a spoon of salsa before rolling.

• W-W Tip: Use high-fiber wraps and light cheese to reduce points.

🥑 Serving Suggestions

• Serve with avocado slices or fresh salsa.

• Pair with a fruit salad or Greek yogurt for a balanced breakfast.

🧊 Storage & Make-Ahead

• Make-Ahead: Assemble burritos and wrap tightly in foil or parchment.

• Fridge: Store up to 3 days in the refrigerator.

• Freezer: Wrap individually in foil and freeze for up to 2 months.

• Reheating: Microwave 60–90 seconds or re-toast in skillet until warm and crisp.

🥗 Nutrition Facts (per burrito)

Calories: ~340 | Protein: 21g | Carbs: 25g | Fat: 18g | Fiber: 2g
W-W Points Estimate: 7–9 depending on wrap and bacon choice
Allergens: Contains egg, dairy, gluten (use GF tortillas to avoid)

❓ Frequently Asked Questions (FAQs)

Q: Can I prep these the night before?
A: Yes! Wrap and refrigerate, then toast the next morning.

Q: Can I freeze these?
A: Absolutely. Let them cool fully, wrap in foil, and freeze up to 2 months.

Q: What else can I add?
A: Try diced tomatoes, sautéed kale, or a little hot sauce inside.

Q: Is this W-W friendly?
A: With smart swaps (turkey bacon, low-carb wrap), this becomes a solid W-W breakfast under 8 points.

📝 Story Behind the Recipe

This recipe came together during one of those busy school mornings when I needed something filling that could travel in foil. It’s now become our Saturday brunch staple. My kids love the crunch of the bacon, and I love sneaking in some veggies when no one’s looking! These burritos are quick to make, freeze like a dream, and always bring a smile to the table.

💬 Call to Action

Have you tried these Bacon, Egg & Cheese Breakfast Burritos? I’d love to know how you made them your own! Share your version on Instagram with #KristyCooksW-W or leave a comment below. Don’t forget to rate the recipe — it helps others find these delicious ideas too!