Scrambled Egg Burritos With Tex-Mex Salad Recipe

Name: Scrambled Egg Burritos With Tex-Mex Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon, halved crosswise; ¼ cup sour cream; 1 ½ tablespoons chopped chipotle chiles in adobo; 1 (10 ounce) box frozen corn kernels, thawed; 12 red bell pepper, thinly sliced; salt and pepper; ¼ cup fresh cilantro leaves; 4 large eggs; 4 (8 inch) flour tortillas; ½ cup shredded cheddar cheese

Servings: persons

6 slices bacon, halved crosswise
¼ cup sour cream
1 ½ tablespoons chopped chipotle chiles in adobo
1 (10 ounce) box frozen corn kernels, thawed
12 red bell pepper, thinly sliced
salt and pepper
¼ cup fresh cilantro leaves
4 large eggs
4 (8 inch) flour tortillas
½ cup shredded cheddar cheese

1
In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes.
2
Transfer to paper towels to drain; reserve the fat in a measuring cup.
3
In a small bowl, stir together the sour cream and 1 tablespoon chipotles.
4
In the skillet, heat 1 tablespoon reserved bacon fat over medium heat.
5
Add the corn and bell pepper and cook until just heated through, 3 minutes; season with salt and pepper.
6
Stir in the remaining 1/2 tablespoon chipotles and the cilantro.
7
Transfer to a plate and set aside.
8
Wipe out the skillet with a paper towel, then heat 2 tablespoons reserved bacon fat over medium heat.
9
Beat the eggs, season with salt and pepper and add to the skillet.
10
Scramble until the eggs are just set, about 3 minutes.
11
Transfer to a plate.
12
Place tortilla on a work surface and sprinkle 2 tablespoons cheese across the center.
13
Top with one-quarter of the scrambled eggs, a dollop of the sour-cream mixture and 3 bacon pieces, pressing gently to flatten.
14
Roll up burrito-style.
15
Repeat with the remaining incredients.
16
Halve each burrito crosswise and serve with the Tex-Mex salad.

954

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 slices bacon, halved crosswise, ¼ cup sour cream, 1 ½ tablespoons chopped chipotle chiles in adobo, 1 (10 ounce) box frozen corn kernels, thawed, and more.

Yes, Scrambled Egg Burritos With Tex-Mex Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scrambled Egg Burritos With Tex-Mex Salad

How did you like this recipe?

Frequently Asked Questions