Protein-Packed Breakfast Burrito

Dice the bell pepper and onion into small pieces. If using raw protein such as ground meat or sausage, cook it separately in a small skillet over medium-high heat until no longer pink, breaking it apart with a spatula; drain excess fat if needed. If using pre-cooked protein like bacon or ham, skip cooking and set aside.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 3–4 minutes until softened.

Add cooked protein to the skillet and stir to combine; warm through for 1 minute.

Crack eggs into a small bowl and whisk with salt and black pepper. Pour into the skillet with the vegetables and protein. Scramble gently with a spatula for 2–3 minutes until eggs are soft-set but not fully firm.

Sprinkle shredded cheese over the egg mixture and fold to combine. Remove from heat.

Warm the flour tortilla by holding it briefly over a stovetop flame or heating it in a dry skillet for 10 seconds per side. Place tortilla on a clean surface.

Spoon the egg-and-protein filling into the center of the tortilla, leaving a 1-inch border on all sides. Fold the bottom edge up and over the filling, then fold in the sides and roll tightly away from you.

Serve immediately while warm. Optionally wrap in foil or parchment to keep warm and contain any drips.