Cheddar-Stuffed

Breakfast Burritos

I N G R E D I E N T S

  • 1/2 cup McCall’s 6-Month Irish Cheddar, shredded

  • 1/2 cup Colby Jack cheese, shredded

  • 4 large whole-wheat tortillas

  • 6 large eggs

  • 1/4 cup milk

  • 6 slices cooked bacon, chopped

  • 1 small red bell pepper, diced

  • 1 small green bell pepper, diced

  • 1/2 small red onion, diced

  • 1 tbsp olive oil

  • Salt and pepper, to taste

I N S T RU C T I O N S

  1. In a skillet over medium heat, warm olive oil and sauté the diced peppers and onion until soft, about 5 minutes. Set aside.

  2. Whisk the eggs with milk. Pour into the skillet and scramble gently until just cooked. Season with salt and pepper.

  3. Lay out the tortillas. Fill each with scrambled eggs, sautéed veggies, chopped bacon, and a mix of McCall’s Irish Cheddar and Colby Jack.

  4. Roll the tortillas into burritos. Toast in a skillet, seam-side down, for 1–2 minutes per side until golden brown and heated through.

  5. Serve warm with your favorite toppings—like salsa, hot sauce, or avocado.

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