Bluefield Daily Telegraph, Bluefield, WV

August 16, 2012

Breakfast Burritos My Way


— In our neck of the woods we are starting to notice some subtle, and not so subtle hints that autumn is right around the corner. Preseason professional football has begun, school has started, and the hickory leaves are turning red at the edges.

Autumn is a great time of the year to camp, and today's meal can be done on an open camp fire or in your kitchen. During the school year, this is a great meal to send with your kids (or spouse) as they head out to face the world.

I will do my best to describe how I fix these breakfast burritos, but you may want to watch a short video I created to get the hang of it. Just go to In the search box to the right, type in “breakfast burritos.”


• 4 to 5 eggs

• ¼ cup of milk

• 4 whole wheat (or white) tortillas

• 1 cup shredded cheddar cheese

• 2 to 4 slices of thick cut bacon

• salsa

• hot sauce (optional)

• salt and pepper to taste

Whisk eggs and milk in a bowl until well mixed and slightly foamy. In a buttered skillet, pour the eggs

and cook over medium to medium-high heat. Fold over frequently until cooked. The goal is to have scrambled eggs that are not crumbled, but that are in tact for the most part.

This is so that when you bite into the burrito, eggs won't fall out all over your lap. Salt and pepper to taste. Layer the eggs with the cheese. Remove from heat and place a lid on the eggs to melt the cheese.

In a second skillet, cook the bacon. Remove the bacon and pour most of the grease into a cup. Cover and place in the fridge for future use. Every kitchen should always have some bacon grease available at a moment's notice. If you are camping, well, do what you have to do with the grease.

Lay a tortilla on a large plate or cutting board. Place a piece of bacon in the middle of the tortilla. (My

wife opts not to have bacon on hers. She's a health freak.) Now carve a piece of the eggs and cheese

that is roughly ¾ the length of the tortilla and about 1 inch wide. Top the eggs and cheese with salsa

and a dash of hot sauce.

Now here's the tricky part. Fold the bottom of the tortilla upwards towards the eggs. Then, wrap the

left and right sides around the eggs, creating an area at the bottom of the tortilla that has no openings.

Place the tortilla in the skillet with the bacon grease that has been warmed to medium heat. Start with

the crease side down to seal the burrito. That step is Very Important.

Once brown and toasty, turn the burrito and toast the other side. If you want to get fancy, you can even toast the sides by holding the burrito on its sides, as it doesn't take long at all.

If you are eating at home, serve with some sour cream and additional salsa and hot sauce. On the weekend when you have time, try sauteing onions and bell peppers and mix with the eggs while you cook them for some additional flavors and textures. Enjoy!


Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at