Breakfast Burritos

A delicious way to start the day. This recipe is for 2 servings and can be adjusted as needed. This is a great use of left over beans. Ham or chorizo can be used in place of the bacon. Cooking the egg as you would an omelet aids in rolling the burrito.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 2  eggs
• 3  tablespoons sour cream, divided
• 1  tablespoon butter
•  salt and pepper
• 2  slices bacon, cooked
• 1⁄3 cup  leftover cooked  beans (I used Ranch Style Pinto Beans)
• 2  ounces cheddar cheese, grated
• 2 (10 inch)  flour tortillas
•  salsa

Directions

1. Beat the eggs with 1 tablespoon of the sour cream.
2. Place 1/2 the butter in a 6-inch omelet pan and warm; when the butter is melted, pour in half the egg mixture.
3. Cook the egg as you would for an omelet, pushing cooked portions to center of skillet and allowing uncooked portion to run to bottom of pan.
4. When bottom is set, flip the egg over and allow to cook completely on the other side; season with salt and pepper, remove cooked egg to plate and repeat with remaining butter and egg mixture.
5. While the eggs are cooking warm the beans in a small microwave dish, set aside.
6. To assemble, warm the tortillas in the microwave for 30 seconds, top with cooked egg, a slice of bacon, divide the beans among the 2 tortillas, sprinkle with cheese, top with additional sour cream and salsa if desired.
7. Fold bottom end up about 1 inch, fold over one side to center and then fold the other side overlapping slightly.
8. Enjoy!