Bacon & Egg Mini Burrito
with Monterey Jack & Cheddar
Bacon & Egg Mini Burrito
with Monterey Jack & Cheddar
A powerhouse of protein-eggs, black beans, and bacon-with boldly flavored roasted veggies, wrapped in a gently grilled tortilla.
This burrito is a guest favorite handheld breakfast or hearty snack on the go. Luxuriously scrambled eggs with rich black beans and shredded cheddar form a base to carry the well balanced flavors of sweet, smoky bacon, and roasted sweet peppers and zucchini. All wrapped up with garlic, jalapeños, and a few earthy herbs in a gently grilled tortilla, this savory powerhouse of protein beats a cold cereal breakfast any morning.
Ingredients
Flour Tortillas (Bleached Wheat Flour, Reduced Iron, B Vitamins, Soybean Oil), Egg, Bacon (Pork, Salt, Cane Sugar, Maple Sugar, Brown Sugar, Spices, Sodium Erythorbate, Sodium Nitrite), Zucchini, Red Bell Pepper, Tomato, Heavy Cream (Cream, Carrageenan), Black Beans, Shredded Monterey Jack & Cheddar (Pasteurized Milk, Cultures, Salt, Enzymes, Potato Starch, Annatto, Natamycin), Tomato Purée, Onion, Red Bell Pepper, Rice Bran Oil, Cilantro, Lemon Juice, Salt, Jalapeño Pepper, Garlic, White Pepper, Dried Arbol Peppers, Pepper, Oregano, Pepper
Allergens
Eggs, Milk, Wheat
Nutrition Facts
Serving Size 6oz (171gr)
Servings Per Container 1
| Amount Per Serving | ||
|---|---|---|
| Calories 450 | Â | |
| % Daily Value* | ||
| Total Fat 27g | 35% | |
| Â | Saturated Fat 11g | 55% |
| Â | Trans Fat 0g | Â |
| Cholesterol 185mg | 62% | |
| Sodium 1270mg | 55% | |
| Total Carbohydrate 35g | 13% | |
| Â | Dietary Fiber 4g | 15% |
| Â | Sugars 4g | Â |
| Â | Added Sugars 0g | 0% |
| Protein 17g | 34% | |
| Calcium 160mg | 10% | |
| Vitamin D 1.2mcg | 6% | |
| Iron 2.9mg | 15% | |
| Potassium 370mg | 8% | |
| Phosphorus 0g | Â | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Stovetop (Crispy Texture!):
Add 1 teaspoon of oil to a frying pan over medium-low heat. Remove burrito from wrapper and place the burrito in the pan and cover with a lid to trap moisture. Cook for 3 to 5 minutes, flip, cover again, and heat until warm in the middle.
Oven:
Preheat your oven to 350°F (175°C). Wrap the burrito tightly in aluminum foil to lock in moisture. Bake for 15 to 20 minutes until heats through the center.
Microwave:
Wrap the burrito in a damp paper towel to prevent the tortilla from drying out.
Microwave on medium power for 30 to 90 seconds, checking the center for warmth.
TIP: Combine the microwave with a quick toast in a dry skillet or air fryer to fix a soggy wrap.
