FRITOS® Breakfast Burrito with a Crunch

FRITOS^® Breakfast Burrito with a Crunch

15 min

15 min

30 min

With crunchy FRITOS^® Corn Chips, this bacon-and-egg breakfast burrito is a satisfying way to start the day.

1

On griddle set over medium heat, cook bacon, flipping occasionally, for 8 to 10 minutes or until golden brown and crispy. Using slotted spoon, transfer to paper towel to drain.
2

Pour eggs onto griddle. Using spatula, gently push eggs to form an even layer. When eggs are set around edges but surface still looks wet, flip and cook for 1 to 2 minutes or until eggs are set.
3

Meanwhile, warm tortilla on griddle, flipping once, for 1 to 2 minutes until warmed through but still pliable.
4

Transfer tortilla to cutting board. Spoon guacamole down center of tortilla, leaving ½-inch border. Top with sour cream, eggs, bacon, FRITOS^® Original Corn Chips and chili con queso. Fold in sides, then fold bottom of tortilla over filling and roll up tightly. Cut in half to serve.

Alternatively, use a skillet instead of a griddle if preferred.
For a loaded breakfast burrito, also add drained canned black beans, salsa and shredded cheese.