Breakfast Burrito for Dinner

July 26, 2018
Created by Chef Jackie Dodart
13 minutes
Serves 4
  • 2 Tbsp butter
  • 4 eggs
  • 4 Harmons flour tortillas
  • 8 slices bacon, cooked
  • 1 cup frozen corn kernels, thawed
  • 2 Tbsp chopped fresh chives
  • 1 cup Harmons shredded Mexican blend cheese
  • 16 oz Harmons salsa
  • 8 oz Harmons guacamole

Preheat oven to 350°.

In a medium frying pan over medium-low heat, melt butter and scramble  eggs.

Place 1 tortilla on a plate. Place 2 slices of bacon on tortilla. Divide one-fourth scrambled eggs, corn, chives, cheese, salsa, and guacamole. Fold right and left sides toward the center of tortilla, followed by bottom of tortilla and roll up to close burrito. Place burrito, seam side down, in a baking dish. Repeat with the remaining 3 tortillas. Cook in oven until warmed through, 10 minutes.