Breakfast Burritos

Char both sides of the tortillas on a hot griddle or over an open flame. Keep them warm in the oven if eating right away — this makes them more pliable and improves the flavour.

Heat a large non-stick skillet over medium heat. Add the bacon and cook until cooked through, about 4 to 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain.

4–5 min · medium

In a large bowl whisk the eggs with the salt, then mix in the chopped scallions and diced bell pepper.

Discard the bacon grease leaving 1 teaspoon in the pan, then add the egg mixture. Let it set on the bottom, then stir a few times to cook through and set aside.

On a clean work surface, divide a generous 1/2 cup of the egg mixture onto the bottom third of each tortilla. Top with a slice of bacon and 2 tablespoons of cheese. Roll from the bottom, folding the left and right corners in toward the centre, and continue into a tight cylinder.

Set each burrito aside seam-side down and repeat with the remaining tortillas and filling.

If eating right away, heat a skillet over medium. When hot, spray with oil and add the burritos seam-side down. Cook covered until golden brown, about 2 minutes each side. Serve with hot sauce or salsa if desired.

2 min each side