These Bacon and Egg Breakfast Burritos are rolls of ooey-gooey cheesiness + buttery crispiness and are easily altered to fit a Whole30 / Paleo lifestyle!
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Is it really Sunday again already? It feels like the weekend didn’t even happen. I spent this weekend cleaning up from last week and preparing for next week. Not fun. I’ll tell you what is fun, though. These Bacon and Egg Breakfast Burritos.
My husband wanted breakfast burritos this morning, and I thought making a big batch to freeze for the work week sounded like a grand idea. Indeed it was because they turned out delish.
If we’re being honest, they’re really Bacon and Egg Breakfast Chimichangas because I fried these puppies up in some ghee. Even when I’m not on the Whole30, I like to use ghee in place of butter for frying because it has a higher smoke point. Ghee is just butter minus the dairy solids. My favorite brand right now is Pure Indian Foods Organic Grassfed Ghee. That’s subject to change, but it’s really smooth, unlike Trader Joe’s brand which is really clumpy, and it’s also on the affordable side.
These Bacon and Egg Breakfast Burritos are a little different from my normal posts, which are usually void of grains or dairy. If you’re grain-free, try making your own coconut flour tortillas or order some coconut wraps. They are paper-thin but do well as long as your filling isn’t very moist. You won’t want to fry those, however.
If you’re dairy-free, sub coconut milk for the heavy cream and leave out the cheese. It’s so easy to make substitutions with these breakfast burritos to suit your preferences.
Once you fill these Bacon and Egg Burritos, it’s totally up to you whether you want to go ahead and fry them or just eat them as-is. My recommendation is to fry them of course. The tortilla soaks up the ghee as it turns crispy and brown, while the cheese melts into ooey-gooey deliciousness.
Bacon and Egg Breakfast Burritos
Ingredients
- 6 slices bacon cooked and diced
- 12 medium or 10 large eggs
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1/4 c. heavy cream or coconut milkif you're dairy-free
- 4 tbsp. ghee separated
- 1/2 large yellow onion diced
- 1 medium red bell pepper diced
- 6 8-in Burrito-sized flour tortillas
- 1/2 c. sour cream + more for serving
- 1 c. shredded cheddar cheese
- Sriracha or Cholula the Original flavor is Whole30-compliant, for garnish/serving
Instructions
- Go ahead and prepare bacon if not already cooked. (I baked mine at 375°F for about 15 minutes.)
- Whisk eggs with salt, white pepper and heavy cream (or coconut milk) until mixed well and slightly frothy.
- Melt 1 tablespoon of ghee in a nonstick pan over medium heat.
- Ad onion and pepper, cooking 5 minutes or until softened. Set aside in separate dish.
- Melt the last tablespoon of ghee in the nonstick pan over medium heat.
- Add egg mixture and cook, stirring constantly with a wooden spoon, until nearly cooked through. (The eggs will continue to cook once removed from heat.)
- Clean the nonstick pan because you will use it once more for frying the burritos.
- Spread one tortilla flat and smear one half with a heaping tablespoon of sour cream.
- Add 1/6 of each filling (spinach, egg mixture, peppers and onions, bacon and cheese), fold in each side, and roll up tightly.
- Repeat for the remaining 5 tortillas.
- Melt 1 tablespoon of ghee in the nonstick pan again, and add 3 burritos with the folds down.
- Fry until crispy brown on each side. (Don't try to move them the first time until the fold is completely browned, or they'll fall apart.) Add additional ghee as needed.
- Repeat with remaining burritos, adding more ghee as needed.
The best thing about these Bacon and Egg Breakfast Burritos (well, besides the ooey-gooey, cheesy, buttery-NO, ghee-y- crispiness) is how versatile they are! If you’re Paleo or on the Whole30, just leave out the cheese, make your own coconut flour tortillas and substitute coconut milk for the heavy cream.
And you can add in anything you like! Sausage or ham, shredded beef, sweet or spicy peppers, black beans and salsa…the opportunities are endless! Whatever you do, just make them! And freeze some for later. You’ll be so glad you did.
I don’t recommend frying the ones you’re going to freeze though. They get a little soggy. (Still delicious, but a tad soggy.) Just stop after you wrap them and freeze. When you’re ready to devour them, heat one for about two minutes or until heated through. Once they are warmed, you can fry them as suggested in the recipe if desired or just eat ’em. They’re yummy either way!
Make sure to Pin this recipe for later!
