Egg Burrito with Bacon and Tomato Salsa

Ingredients

• 5 pieces Cherry tomatoes (halved)
• 25 g Onion (finely chopped)
• 20 g Jalapeños (finely chopped, seeds removed for less heat if desired)
• 1 tbsp Mayonnaise
• 3 tbsp Condensed milk
• 40 g Bacon (cut into finger‑width strips; optional)
• 3 large Eggs
• 4 tbsp Milk (whole or 2% works best)
• 15 g Butter (unsalted, cut into pieces)
• 0.7 tbsp Garlic (minced (≈1 tsp))
• 30 g Cheddar cheese (shredded)
• 1 tsp Sriracha sauce (or to taste)
• 1 tbsp Parsley (fresh, chopped for garnish)
• 2 pieces Flour tortilla (8‑inch) (soft, preferably low‑heat tortilla)
• 2 pinches Salt (for salsa)
• 2 pinches Black pepper (for salsa and eggs)

Instructions

1. Make the tomato‑jalapeño salsa

   On a cutting board, halve the cherry tomatoes, finely chop the onion and jalapeños. Combine them in a small bowl with 1 tbsp mayonnaise, 3 tbsp condensed milk, a pinch of salt and a pinch of black pepper. Mix well and set aside.

   Time: PT5M

2. Sauté garlic in butter

   Heat 15 g butter in the first skillet over low heat. Add 0.7 tbsp minced garlic and stir until the garlic turns a pale white (about 1 minute).

   Time: PT2M

   Temperature: low

3. Prepare scrambled eggs

   In a mixing bowl, whisk together 3 eggs, 4 tbsp milk, a pinch of salt and a pinch of black pepper until uniform. Pour the mixture into the skillet with the garlic, stirring constantly over low heat until the eggs are about 80 % set – they should still look slightly glossy.

   Time: PT4M

   Temperature: low

4. Crisp the bacon

   In the second skillet over medium‑low heat, add the bacon strips. Cook, turning occasionally, until the bacon is crisp and browned (about 5 minutes). Transfer to a paper‑towel‑lined plate.

   Time: PT5M

   Temperature: medium‑low

5. Warm the tortillas

   Wipe the first skillet clean, then heat it over medium‑low. Place one tortilla in the pan, warm for ~30 seconds, flip and warm the other side for another 30 seconds until just pliable.

   Time: PT2M

   Temperature: medium‑low

6. Assemble the burrito

   Lay the warmed tortilla on a flat surface. Spread a spoonful of the salsa down the center, add a generous portion of the soft scrambled eggs, crumble the crispy bacon, sprinkle shredded cheddar cheese, drizzle sriracha to taste, and finish with a pinch of chopped parsley.

   Time: PT3M

7. Seal and finish

   Return the rolled burrito to the skillet, seam side down. Cook over medium‑low heat for about 2 minutes, then flip and cook another 2 minutes until the outside is lightly golden and the cheese has melted.

   Time: PT4M

   Temperature: medium‑low

8. Plate and serve

   Transfer the burrito to a plate, cut in half diagonally, drizzle a little extra mayonnaise if desired, and garnish with the remaining parsley.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

20 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g