Avocado Breakfast Burrito
Yield: 4 burritos
4 flour tortillas (about 11 inches in diameter)
½ cup diced red bell pepper
½ cup diced green bell pepper
1/3 cup chopped onion
3 tablespoon butter
¼ tsp salt
1 tsp black pepper
1/2 cup of cooked, crispy bacon
1 avocado (8 ounces), diced
½ Cup shredded Pepper Jack cheese
Garnish with salsa, sour cream and cilantro
Wrap tortillas in foil; warm in a 400 degree F oven. While the tortillas heat, sauté bell pepper and onion in butter until soft, about 5 minutes. Meanwhile beat together eggs and salt and black pepper. When vegetables are done, pour egg into pan, add cooked crispy bacon. Cook, over medium-low heat, stirring constantly, until soft curds form, about 3 minutes. Put 1/4 of the egg mixture down the center of one warmed tortilla; add some avacado and sprinkle with 2 tablespoons cheese . Fold in top and bottom of each tortilla. Roll up from side. Repeat with each tortilla. Garnish each burrito with a spoonful of salsa, a dollop of sour cream and cilantro.
NOTE: I used a panini press for the burrito as shown in the picture. However, if you decide to use it, do not add the avacado, instead garnish the burrito with the avacado.