Bacon and Egg Breakfast Burritos with Chipotle Aioli

Ingredients

• 8 bacon strips, chopped
• 8 large eggs
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• 1/2 cup chipotle aioli
• 1/2 cup diced tomato
• 2 tablespoons chopped fresh cilantro
• 1 avocado, sliced

Method

1. 1

   In a 9-inch skillet over medium heat, cook the chopped bacon, stirring occasionally, until crisp, about 7 minutes.

   7:00 · Cook bacon
2. 2

   Remove bacon with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of drippings in the skillet.

3. 3

   In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

4. 4

   Add the butter to the skillet with the bacon drippings and melt over medium-low heat.

5. 5

   Pour in the egg mixture and cook, stirring gently and frequently, until softly set but still moist, about 4 minutes.

   4:00 · Scramble eggs
6. 6

   Fold the cooked bacon and shredded cheddar into the eggs and remove the skillet from the heat.

7. 7

   Warm the tortillas one at a time in a dry skillet over medium heat, about 20 seconds per side, until pliable.

   0:20 · Warm tortilla
8. 8

   Spread 2 tablespoons of chipotle aioli down the center of each tortilla.

9. 9

   Divide the bacon and egg mixture among the tortillas, then top with diced tomato, cilantro, and avocado slices.

10. 10

    Fold in the sides of each tortilla, then roll tightly from the bottom to enclose the filling burrito-style.

11. 11

    Place the burritos seam-side down in a dry skillet over medium heat and toast, turning once, until golden, about 2 minutes per side.

    2:00 · Toast burritos
12. 12

    Slice in half and serve warm with extra chipotle aioli on the side.