Breakfast Burrito
Fuel your day with this hearty breakfast burrito filled with creamy scrambled eggs, crispy bacon, black beans and your favourite toppings. These burritos are quick to make and will go down a treat with the entire family.
Prep and cook time: 20 minutes | Serves: 4 | Recipe by Chelsea Shine @chelseashinefoodcreative
250g streaky bacon
8 Otaika Valley Free Range Eggs
⅓ cup milk or cream
4 large tortillas
Spicy mayonnaise
1 x 400g tin of black beans, drained and rinsed
1 avocado, sliced
½ capsicum, diced
1 cup grated cheese
¼ cup coriander leaves (optional)
Hot sauce, to serve (optional)
INGREDIENTS
Heat a large non-stick frying pan or skillet over medium heat. Add the bacon and cook until golden and crispy. Once cooked, transfer to a paper towel lined plate and roughly chopped when cooled.
Whisk the eggs and milk/cream in a medium bowl.
Heat some oil or butter in a non-stick pan or skillet over medium heat. Add the eggs and use a spatula to gently stir and scramble the eggs until creamy and cooked through. Remove from the pan.
Briefly warm the tortillas in a pan or microwave to make them easier to fold.
To assemble, spread each tortilla with spicy mayonnaise. Divide the black beans and scrambled eggs between the tortillas and place in the middle of each tortilla. Follow with the bacon, sliced avocado, capsicum, grated cheese, and coriander and season with salt and pepper.
To roll the burrito, fold in the two sides and tightly roll from the bottom up until closed.
Toast each side in a pan on low to medium heat until golden brown. Cut in half and serve warm with hot sauce if you wish.
