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These Bacon and Egg Breakfast Burritos are rolls of ooey-gooey cheesiness + buttery crispiness and are easily altered to fit a Whole30 / Paleo lifestyle!

Bacon and Egg Breakfast Burritos

  • Author: Kristi Barnes
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 6 burritos 1x
  • Category: Breakfast


  • 6 slices bacon, cooked and diced
  • 12 medium or 10 large eggs
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 1/4 c. heavy cream (or coconut milkif you’re dairy-free)
  • 4 tbsp. ghee, separated
  • 1/2 large yellow onion, diced
  • 1 medium red bell pepper, diced
  • 6 8-in (Burrito-sized) flour tortillas
  • 1/2 c. sour cream + more for serving
  • 1 c. shredded cheddar cheese
  • Sriracha or Cholula (the Original flavor is Whole30-compliant), for garnish/serving


  1. Go ahead and prepare bacon if not already cooked. (I baked mine at 375°F for about 15 minutes.)
  2. Whisk eggs with salt, white pepper and heavy cream (or coconut milk) until mixed well and slightly frothy.
  3. Melt 1 tablespoon of ghee in a nonstick pan over medium heat.
  4. Ad onion and pepper, cooking 5 minutes or until softened. Set aside in separate dish.
  5. Melt the last tablespoon of ghee in the nonstick pan over medium heat.
  6. Add egg mixture and cook, stirring constantly with a wooden spoon, until nearly cooked through. (The eggs will continue to cook once removed from heat.)
  7. Clean the nonstick pan because you will use it once more for frying the burritos.
  8. Spread one tortilla flat and smear one half with a heaping tablespoon of sour cream.
  9. Add 1/6 of each filling (spinach, egg mixture, peppers and onions, bacon and cheese), fold in each side, and roll up tightly.
  10. Repeat for the remaining 5 tortillas.
  11. Melt 1 tablespoon of ghee in the nonstick pan again, and add 3 burritos with the folds down.
  12. Fry until crispy brown on each side. (Don’t try to move them the first time until the fold is completely browned, or they’ll fall apart.) Add additional ghee as needed.
  13. Repeat with remaining burritos, adding more ghee as needed.

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