Breakfast Burrito

Cook the protein: if using bacon or sausage, cook in a skillet until browned and crispy, then set aside on a paper towel and crumble once cool. If using ham or pre-cooked protein, skip this step.

Dice the bell pepper and onion into small pieces; have beans, cheese, and salsa ready in separate bowls.

Heat olive oil in a large skillet over medium heat; sauté the diced onion and bell pepper for 3–4 minutes until softened.

Pour the beaten eggs into the skillet, stirring gently with a spatula until soft curds form, about 4–5 minutes; do not overcook.

Fold in the cooked protein, beans, cheese, and salsa into the scrambled eggs just before they finish setting; season with salt and pepper to taste.

Warm the flour tortillas directly over a gas flame or in a dry skillet for 20–30 seconds per side until pliable.

Place a tortilla on a flat surface; spoon the egg and filling mixture into the lower third, leaving a 2-inch margin on each side.

Fold the bottom edge up and over the filling, then tuck in the sides and roll tightly away from you until sealed.

Serve immediately while still warm, seam-side down.