Back in my college days, breakfast burritos were a favorite way to start the day, and the more bacon (or sausage) the better. This is an updated version that’s all about the b-a-c-o-n.
This recipe uses a bacon weave which can also be used to make bacon toast, cones, or bowls. It’s a fun, meaty replacement to bread or tortillas. If you’ve never done a bacon weave, it looks something like this:
- 1 teaspoon of ghee
- 4 extra large eggs, whisked and peppered
- 8 or 9 slices of bacon
- 1/2 of an avocado, sliced
- 1 cup, cherry or grape tomatoes, quartered
- 3 green onions, thinly sliced
- 1 tablespoon cilantro leaves, chopped
- 1/2 of a jalapeno, seeded and finely chopped (optional)
- salt and pepper, to taste
- Add ghee to a skillet on medium heat. Once ghee is melted and shimmering, add whisked eggs. Let eggs set slightly, then use a wooden spoon to scramble and flip. Cook for about 1 minute, then remove from heat once just cooked through and scrambled. Set aside.
- Preheat oven to 375.
- Take your slices of bacon and weave them together (see photo) on a cutting board.
- Once woven together in a squarish shape, add the scrambled eggs on one side of the woven bacon. (see photo)
- Gently roll the bacon weave around the scrambled eggs, and fold the bacon over on one end (like a burrito). Use toothpicks to secure the bacon wrap together (see photo) *Note: you may want to trim any excess bacon that hangs over once rolled together (it will not get crispy if it's overlapped).
- Use a spatula or tongs to carefully transfer the burrito to a foil lined baking sheet with a cooling rack (optional). Place in preheated oven for about 20 minutes. Check that bacon is cooked to your liking (I like mine crispy on top), then flip and cook for another 10 minutes to get the other side crispy.
- While burrito is cooking, put together a simple Pico De Gallo by combing tomatoes, onions, cilantro, and jalapeno (optional) in a small bowl.
- Top burrito with avocado slices and pico de gallo before serving.
- Enjoy with a friend!
Note: remove toothpicks once ready to serve.
This recipe serves two people, so slice in half and enjoy with a friend!