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+ servings

Breakfast Burrito

Yield: 4 servings
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Start your day with an easy homemade breakfast burrito with bacon, egg, cheese and healthy veggies!  And a recap of the Ohio Dairy Adventure with the American Dairy Association Mideast!
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  • 6 eggs
  • ½ cup milk
  • ½ cup green bell pepper, chopped
  • ½ cup red bell pepper, chopped
  • ½ cup yellow onion, diced
  • 4 large flour tortillas
  • ½ cup shredded Pepper Jack cheese
  • ½ cup shredded Colby cheese
  • 6 slices bacon, cooked and chopped into small pieces (I use turkey bacon)
  • salt and pepper, to taste


  • In a medium bowl, whisk the eggs and milk until well beaten. Stir in the peppers and onion. Heat a large skillet over medium heat and grease skillet with butter or coconut oil. Pour egg mixture into skillet and scramble the eggs until fully cooked.
  • In another large nonstick skillet over medium-low heat, place tortilla on the bottom of the pan to warm. Sprinkle cheese over tortilla and heat until cheese is fully melted, being careful not to burn tortilla. Remove warm tortilla from pan and place on work surface. Top with bacon and egg mixture. Sprinkle with salt and pepper. Fold the bottom edge of the wrap up. Fold the sides of the wrap inward and then roll the wrap up tightly to enclose all of the fillings. Enjoy!


*These burritos can be placed in a freezer safe zip lock bag and frozen. To reheat, wrap in a paper towel and place in the microwave for 1 to 2 minutes, until heated through.


Serving: 0g, Calories: 476kcal, Carbohydrates: 22g, Protein: 23g, Fat: 32g, Saturated Fat: 13g, Cholesterol: 298mg, Sodium: 708mg, Potassium: 376mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1330IU, Vitamin C: 40.3mg, Calcium: 326mg, Iron: 2.7mg
Course: Breakfast
Cuisine: American
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