Bluefield Daily Telegraph, Bluefield, WV

Recipes and Food

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.

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