"Breakfast just got really simple, and even more delicious! Make a batch ahead of time and keep in the fridge to warm up on the go for busy mornings. Breakfast burritos loaded with al fresco’s Fully Cooked Bacon makes cooking this recipe really quick without all of the mess of frying bacon! Add whatever vegetables you’d like to the scrambled eggs, this recipe is extremely versatile! "
Ingredients
1 package of al fresco Fully Cooked Bacon, chopped
12 eggs
1 cup milk
1 cup shredded sharp cheddar cheese
1 cup peppers, diced
1/2 sweet onion, diced
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 Tablespoon olive oil
8 Large flour tortillas
Directions:
- 1In a nonstick skillet, over medium heat, sauté the peppers and onions with one tablespoon of olive oil, 1/4 tsp salt and 1/8 tsp black pepper until translucent
- 2While that is going, in a medium size bowl, whisk together the eggs, milk, garlic powder 1/4 tsp salt and 1/4 tsp black pepper
- 3Once peppers and onions are translucent (3-4 minutes) pour in the eggs, and cook until scrambled, constantly stirring
- 4Once eggs are cooked, add chopped bacon and shredded cheddar cheese - stir to combine
- 5In the middle of a flour tortilla, spoon on 1/3 cup of scrambled eggs and roll into a burrito 6. (fold left and right side of burrito over the middle, and then roll from the bottom of the tortilla up towards the top)
- 6Place in an air fryer at 375* for 5-7 minutes, until toasted golden brown
- 7Cook for 10 minutes if you have two in an air fryer basket at a time
- 8Serve with hot sauce, or toppings of your choice
