Bacon Weave Breakfast Burrito Recipes

BACON-WEAVE BREAKFAST BURRITO

Steps:

• Heat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Lay out 6 horizontal strips of bacon on the prepared baking sheet. To make a lattice, fold every other strip of bacon in half onto itself and lay one strip of bacon in the middle, vertical to the folded strips. Unfold the strips back over the vertical strip of bacon. Repeat this process using alternating vertical strips to weave into a lattice. (The bacon lattice should have an equal number of horizontal and vertical strips.) Bake until nearly cooked but still very pliable, about 15 minutes. Slide the bacon lattice onto a paper towel-lined plate and allow it to cool, 10 minutes.
• Raise the oven temperature to 450 degrees F.
• Crack the eggs into a bowl and beat them with a fork. Heat the butter in a small saute pan over medium heat. Add the eggs and scramble until cooked to desired doneness.
• Spoon the eggs into the middle of the bacon weave and top with the Cheddar and salsa. Roll the bacon into a burrito, using a toothpick if needed to hold the burrito together.
• Put the burrito on the baking sheet and return it to the oven to melt the cheese and fully crisp the bacon, about 10 minutes.
• Serve with guacamole and sour cream on the side.

BREAKFAST BURRITOS WITH BACON, EGG, AND CHEESE

Steps:

• Preheat oven to 400°F. Arrange 8 slices bacon in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Bake until browned and crisp, 18-25 minutes. Transfer to paper towels to drain.
• Whisk 10 large eggs in a medium bowl until smooth. Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium. Pour eggs into pan and immediately start pushing them across the bottom with a heatproof rubber spatula. Cook, scraping bottom and sides, until large curds form but mixture is still a little runny, about 2 minutes. Scatter 1 cup coarsely grated Oaxaca or Chihuahua cheese over and cook, folding into eggs, until cheese is melted and eggs are cooked through, 1-2 minutes. Remove from heat.
• Arrange 4 Homemade Flour Tortillas, warmed, on a surface and divide ¾ cup Creamy Black Beans, warmed, among tortillas, spreading down center of each. Top with eggs and 2 cups crushed tostadas or tortilla chips, dividing evenly, followed by bacon and more cheese (if desired). Fold one side of tortilla up and over filling, then roll up to enclose. If not eating immediately, wrap in foil to keep warm. Store at room temperature up to 1 hour. Do ahead: Burritos can be made 6 hours ahead; chill. Unwrap and reheat in a cast-iron skillet over medium-low to medium 1-2 minutes on each side.