Breakfast Burritos

Name: Breakfast Burritos
Ingredients: 2 eggs; 3 tablespoons sour cream, divided; 1 tablespoon butter; salt and pepper; 2 slices bacon, cooked; 13 cup leftover cooked beans (I used Ranch Style Pinto Beans); 2 ounces cheddar cheese, grated; 2 (10 inch) flour tortillas; salsa

9 ingredients

8 steps

Ingredients

2 eggs
3 tablespoons sour cream, divided
1 tablespoon butter
salt and pepper
2 slices bacon, cooked
13 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!