Bacon and Egg Breakfast Burritos

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: 8 burritos

Preheat that oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray. Set aside.
Cook 1 lb of bacon in a frying pan until crispy. Add it to paper towels to soak up excess grease. Once cooled, crumble the bacon into small pieces.
In a medium bowl, beat together 8 large eggs with ½ cup heavy whipping cream, ½ tsp salt, and ¼ tsp ground black pepper until it’s nice and mixed.
Pour that egg mixture into the frying pan over medium heat and scramble by gently scraping the bottom with a silicon spatula until all of the egg is cooked.
Now you’re ready to assemble the wraps. Have each of the filling ingredients ready: Scrambled eggs, crumbled bacon, salsa and shredded cheddar cheese (the mozzarella is for topping).
Spoon some scrambled eggs into each tortilla wrap. Add some crumbled bacon and shredded cheese (remember to save that ¼ cup for topping!).
Fold it up like a burrito and place it seam side down in the baking dish. Keep going until you’ve used all the eggs and salsa, but saved a bit of cheddar cheese and bacon for toppings.
Sprinkle the tops with that reserved ¼ cup shredded cheddar, the ¼ cup mozzarella, and the remaining crumbled bacon. Place in the oven to bake for 10-15 minutes, or until cheese has melted and burritos are warmed through. Then serve it up warm or save for meal prep breakfast throughout the week.

The nutritional information provided is an estimate and is per serving.

Save This Recipe:Follow us on Pinterest @MadeByAndi