Flannery's Bacon Avocado Burritos recipe

All Recipes Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes

Ingredients

1 tablespoon butter, divided
1 cup diced red potatoes
1 ½ cups chopped onion
6 eggs, beaten
salt and ground black pepper to taste
8 (7 inch) whole wheat tortillas
1 pound cooked and crumbled turkey bacon
1 ½ cups shredded low-fat Cheddar cheese
1 large avocado, thinly sliced
½ cup salsa, or as needed
½ cup reduced-fat sour cream, or as needed

Nutrition Info

439.4 calories
carbohydrate: 36.1 g
cholesterol: 204.7 mg
fat: 25.8 g
fiber: 5.7 g
protein: 24.1 g
saturatedFat: 8 g
servingSize: -
sodium: 1213.7 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 1 1/2 teaspoons butter in a skillet over medium heat. Cook and stir potatoes in hot butter until tender, 10 to 15 minutes. Transfer potatoes to a bowl.

  2. Melt remaining butter in the same skillet over medium-high heat. Saute onion in hot butter until onion is soft and translucent, 5 to 10 minutes. Transfer onion to a bowl.

  3. Beat eggs, salt, and pepper together in a bowl. Reduce heat under skillet to medium. Cook and stir eggs in hot skillet until set, 3 to 5 minutes, transfer to a plate.

  4. Spread tortillas out onto a work surface. Spoon potatoes, onion, eggs, bacon, Cheddar cheese, avocado, salsa, and sour cream in a line across the middle of a tortilla. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.

Recipe Yield

8 servings

Recipe Note

These hand-held breakfast bundles are quick to make and fun to take when you're on the go. Set out a variety of filling ingredients and toppings and let everyone assemble their own.

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