Bacon Avocado Burritos Recipes

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FLANNERY'S BACON AVOCADO BURRITOS



Flannery's Bacon Avocado Burritos image

These hand-held breakfast bundles are quick to make and fun to take when you're on the go. Set out a variety of filling ingredients and toppings and let everyone assemble their own.

Provided by flannery

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 tablespoon butter, divided
1 cup diced red potatoes
1 ½ cups chopped onion
6 eggs, beaten
salt and ground black pepper to taste
8 (7 inch) whole wheat tortillas
1 pound cooked and crumbled turkey bacon
1 ½ cups shredded low-fat Cheddar cheese
1 large avocado, thinly sliced
½ cup salsa, or as needed
½ cup reduced-fat sour cream, or as needed

Steps:

  • Melt 1 1/2 teaspoons butter in a skillet over medium heat. Cook and stir potatoes in hot butter until tender, 10 to 15 minutes. Transfer potatoes to a bowl.
  • Melt remaining butter in the same skillet over medium-high heat. Saute onion in hot butter until onion is soft and translucent, 5 to 10 minutes. Transfer onion to a bowl.
  • Beat eggs, salt, and pepper together in a bowl. Reduce heat under skillet to medium. Cook and stir eggs in hot skillet until set, 3 to 5 minutes; transfer to a plate.
  • Spread tortillas out onto a work surface. Spoon potatoes, onion, eggs, bacon, Cheddar cheese, avocado, salsa, and sour cream in a line across the middle of a tortilla. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 36.1 g, Cholesterol 204.7 mg, Fat 25.8 g, Fiber 5.7 g, Protein 24.1 g, SaturatedFat 8 g, Sodium 1213.7 mg, Sugar 3.5 g

BACON AVOCADO BURRITOS



Bacon Avocado Burritos image

These hand-held breakfast bundles are quick to make and fun to take when you're on the go. The tortillas are dipped in beaten eggs, then cooked to give them color and flavor. I set our a variety of filling ingredients and toppings and let everyone assemble their own. -Cleo Gossett Ephrata, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 8

4 large eggs
8 flour tortillas (7 inches)
1 to 2 tablespoons vegetable oil
1-1/2 cups shredded cheddar cheese
1 large ripe avocado, thinly sliced
1-1/2 cups chopped green onions
1 package (1 pound) sliced bacon, cooked and crumbled
Salsa, ranch salad dressing or sour cream

Steps:

  • In a shallow bowl, beat eggs. Dip one tortilla in eggs. In a large skillet, cook tortilla in oil on both sides just until egg sets. Remove and place between paper towels to drain; keep warm. Repeat with remaining tortillas, adding more oil if needed., Place the cheese, avocado, onions and bacon down the center of tortillas; top with salsa, salad dressing or sour cream. Fold ends and sides over filling and roll up. Filled burritos may be warmed in the microwave just before serving if desired.

Nutrition Facts :

CRISP BACON & AVOCADO TOASTS



Crisp bacon & avocado toasts image

Brighten up lunch times with this delicious alternative to the BLT

Provided by Good Food team

Categories     Lunch, Main course

Time 20m

Number Of Ingredients 6

4 rashers smoked bacon , streaky
6 cherry tomatoes , halved
1 small ripe avocado , peeled and stoned
squeeze lime juice
pinch dried chilli flakes
2 chunky slices granary bread

Steps:

  • Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.
  • Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.

Nutrition Facts : Calories 269 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 2.08 milligram of sodium

BACON AVOCADO PASTA



Bacon Avocado Pasta image

Delicious bacon and avocado with a basil lemon dressing make this pasta amazing. I serve it as a hot pasta dish but it can also be served cold like a pasta salad.

Provided by DragonMom

Categories     Meat and Poultry Recipes     Pork

Time 47m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package bow-tie pasta
6 slices bacon
⅔ cup chopped basil
3 tablespoons lemon juice
2 tablespoons olive oil
3 cloves garlic, minced
¼ teaspoon ground black pepper
⅛ teaspoon salt
2 avocados, chopped
½ cup grated Romano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
  • Mix basil, lemon juice, olive oil, garlic, pepper, and salt together in a small bowl.
  • Combine bacon pieces and avocado in a large bowl. Stir in basil mixture. Add pasta; toss to combine. Sprinkle Romano cheese on top.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 43.5 g, Cholesterol 30.6 mg, Fat 17.9 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 5.6 g, Sodium 572.6 mg, Sugar 2.3 g

BACON 'N' EGG BURRITOS



Bacon 'n' Egg Burritos image

"My husband and I discovered these delicious burritos when we drove truck as a team in the southwestern U.S.," says Robyn Larabee of Lucknow, Ontario. "Jason created this version that our guests enjoy as much as we do."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

6 bacon strips, diced
1 cup frozen cubed hash brown potatoes
2 tablespoons chopped onion
6 eggs
1/4 cup sour cream
3/4 cup shredded cheddar cheese, divided
2 tablespoons taco sauce
1/2 to 1 teaspoon hot pepper sauce
4 flour tortillas (10 inches), warmed
Sour cream and chopped tomatoes, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute potatoes and onions in drippings until potatoes are golden brown, stirring occasionally. , In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper sauce. Pour over potato mixture; add bacon. Cook and stir over medium heat until eggs are completely set., Spoon about 3/4 cup down the center of each tortilla; sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes if desired.

Nutrition Facts : Calories 656 calories, Fat 40g fat (17g saturated fat), Cholesterol 374mg cholesterol, Sodium 932mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 24g protein.

BACON AVOCADO BURRITOS



Bacon Avocado Burritos image

These hand-held breakfast bundles are quick to make and fun to take when you're on the go. The tortillas are dipped in beaten eggs, then cooked to give them color and flavor. I set our a variety of filling ingredients and toppings and let everyone assemble their own.

Provided by looneytunesfan

Categories     Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

4 eggs
8 (7 inch) flour tortillas
1 -2 tablespoon vegetable oil
1 1/2 cups shredded cheddar cheese
1 large ripe avocado, thinly sliced
1 1/2 cups chopped green onions
1 lb sliced bacon, cooked and crumbled
ranch salad dressing (optional) or sour cream (optional)

Steps:

  • In a bowl, beat the eggs.
  • Dip one tortilla in eggs.
  • In a large skillet, cook tortilla in oil just until egg sets; turn to cook other side.
  • Remove and place between paper towels to drain; keep warm. Repeat with remaining tortillas, adding more oil if needed.
  • Place cheese, avocado, onions and bacon down the center of tortillas; top with salsa, salad dressing or sour cream. Fold ends and sides over filling.
  • If desired, filled burritos may be warmed in the microwave just before serving.

Nutrition Facts : Calories 603, Fat 44.9, SaturatedFat 15.5, Cholesterol 153.8, Sodium 956.1, Carbohydrate 29.9, Fiber 4, Sugar 1.8, Protein 20

EASY AVOCADO BURRITO



Easy Avocado Burrito image

This delicious vegetarian or vegan burrito has been my favorite easy meal since I was in high school and too lazy to spend more than a few minutes in the kitchen.:) I still find this quick meal to be one of my favorites even though I cook a lot now! Although I love traditional "bean" burritos, this recipe tastes better to me without the beans. My mother always made these and I'm not sure where she got the recipe or if she made it up herself. Everyone I've ever made them for has loved them. Enjoy! NOTE: I usually make these in small tortillas with little filling that make nice smaller sized burritos that make an instant yummy snack or taste great with a side of refried beans and spanish rice. They also taste great if you make these into bigger burritos but beware that the serving sizes and nutritional facts won't match up.

Provided by Enjolinfam

Categories     Vegetable

Time 15m

Yield 6-10 serving(s)

Number Of Ingredients 5

6 -10 wheat flour tortillas
3 -4 tomatoes
3 avocados
1/4 cup salsa (your favorite)
1/2 cup monterey jack cheese (can omit all together if you can't find vegan monterey jack cheese and it still tastes great) or 1/2 cup vegan monterey jack cheese (can omit all together if you can't find vegan monterey jack cheese and it still tastes great)

Steps:

  • Chop the tomatoes and avocados. Make sure there is about an equal amount of both avocado and tomato (keep this in mind when choosing the size of your tomatoes and avocados-If I have smaller tomatoes then I use more if my avocados are large and visa versa).
  • Put the tomatoes and avocados in a bowl and mix in your favorite salsa. I like to use about 1/4 cup of salsa, but depends on your preference how much you add (sometimes I've used 1/3 cup). Set aside.
  • Heat tortilla on a pan. Flip and then sprinkle on some of the pepper jack cheese (or cheese of your choice).
  • Once the cheese has melted take off the pan and onto a plate. Spread a thick or thin amount of the avocado, tomato and salsa mixture.
  • Roll like a burrito and enjoy!

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Top Asked Questions

How do you cook a burrito in a pan?
Breakfast burrito. Heat a skillet or cast iron pan on medium-high. Coat the pan with olive oil. Add the scrambled eggs to the hot oil. Use a high heat rubber spatula to stir the eggs. Lower the flame to medium. Continue to stir the eggs for about 3-4 minutes or until cooked. Add the cheese.
What do you put on a burrito?
When butter is just starting to foam, reduce heat to medium-low and add beaten eggs. Using a rubber spatula, stir every occasionally until soft curds form. Season with salt and pepper. Assemble burritos: In the center of each tortilla, layer hash browns, scrambled eggs, cheese, two slices of bacon, and sliced avocado.
How do you make avocado burritos with Pico de gallo?
The avocado dressing will act as a seal. Cut the burrito on a 45° angle bias and serve immediately. In a medium-sized bowl, combine all of the pico de gallo ingredients. Refrigerate and allow flavors to blend. In a large bowl, mash the two avocados with a potato masher or fork until well mashed, but not puréed.
Can you make breakfast burritos ahead of time?
Breakfast Burrito is a quick and easy breakfast made with bacon, eggs, salsa. cheddar, and avocado, wrapped in a flour tortilla and ready in under 15 minutes! We love making quick and easy breakfast recipes we can make ahead including Breakfast Casserole , French Toast and Easy Cinnamon Rolls (in 1 Hour!).

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