Breakfast Burritos have been around for a while now. The cafe, Tia Sophia’s, located in Sante Fe, New Mexico is credited with inventing breakfast burritos in 1975. Their first breakfast burrito included bacon and potatoes rolled in a tortilla with chili and cheese.
The nice thing about breakfast burritos is that you can include a complete breakfast inside a single tortilla. Part of the fun is experimenting with a few different ingredients each time you make these. This recipe is for a breakfast burrito I made last Sunday.
- 3 eggs
- 4 to 6 strips of fried bacon – I typically lean towards 6 strips of bacon
- 1/2 cup milk
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon cracked pepper
- Few dashes of hot pepper sauce
- 1 tablespoon Worcestershire sauce
- 1 red tomato
- 4 tablespoons Mexican shredded cheese
- 2 large tortillas
- 1 green bell pepper
- 1 to 2 tablespoons pepper jelly for each burrito.
- Optional: 4 tablespoons Jalapeno Pepper Relish
- Optional: 1/4 cup onions
- Fry bacon.
- Dice green pepper – only use 1/2 of the pepper. If you are including onion, then dice it.
- Put eggs and milk in a medium-size, microwave safe bowl. Whisk together thoroughly.
- Crumble bacon after it has cooled.
- Add bacon, salt, cracked pepper, hot sauce, green bell pepper, optional onion and Worcestershire sauce. Stir thoroughly.
- While oven is heating, place egg mixture in the microwave. Cover with a paper towel and heat on high for 2 minutes. Stir mixture and then heat for another 30 seconds. Every microwave is different, so you may need to cook a little longer or less.
- Fill each tortilla with the cooked egg mixture. Roll-up tortillas and place in a microwave safe dish.
- Spread 1 to 2 tablespoons of pepper jelly down the top of the burrito. Top with the diced tomatoes, optional pepper relish and cheese.
- Heat in the microwave for about 20 seconds or until the cheese starts to melt.