It’s difficult for us to make it out the door on time during the school year — or honestly, during the whole year, no matter where we’re going! Apple wood smoked bacon is absolutely fantastic, and it’s part of this nourishing breakfast burrito.
This takes about 10 minutes longer than preparing a bowl of cereal, but it’s easy, delicious, and full of nutrients. You can even make a couple ahead and stash them in the fridge. If you have to be out the door before your kids have eaten, warm one up, grab a napkin, and go — they’ll eat it on the way! Or you will!
- olive oil for the pan
- 4 strips apple wood smoked bacon
- 1/2 cup apple, peeled and cut into small dice
- 1/4 cup finely chopped onion
- 3 eggs
- Salt and pepper
- 4 small flour or corn tortillas
- 1/2 cup grated Gruyere or Swiss cheese
In a small mixing bowl, whisk the eggs with a bit of salt and pepper, and set aside. Line a small bowl with foil and set aside.
Over medium heat, cook the bacon in a large saute pan, until it starts to brown. Remove it from the pan, pour any excess bacon fat into the foil covered bowl (to throw out once it’s cool), and add the apple and onion to the pan. Over medium heat, cook until the onions are soft and slightly browning, about 4 minutes. Crumble the bacon and combine it with onion and apple. Season to taste with salt and pepper and set aside in a bowl.
Place the tortillas in the same pan. Over medium heat, let them warm for about 30 seconds, and then pour 1/4 the egg mixture on top of each tortilla. If some egg slides off, just scoop it back onto the tortilla with a small spatula. Sprinkle 1/4 of the cheese onto each egg covered tortilla. Then sprinkle 1/4 of the apple-bacon mixture in the center of each one. Use a small spatula to fold the tortilla into thirds, making a burrito. With the seam side up, turn the heat to low, cover, and cook until the burrito puffs up a bit, about 3 minutes.