Smoky Hickory Breakfast Burritos

This breakfast burrito recipe features crispy bacon, fluffy scrambled eggs, melty cheese, and a smoky kick from hickory-smoked black peppercorns. Perfect for meal prep or a satisfying weekend breakfast!

Ingredients (Makes 4 Burritos):

• 4 large flour tortillas
• 6 large eggs
• ½ cup whole milk (or heavy cream for extra fluffiness)
• ½ tsp salt
• 1 tsp hickory-smoked black peppercorns, freshly ground
• 6 slices thick-cut bacon (or sausage, if preferred)
• 1 cup shredded cheddar cheese (or pepper jack for a spicy kick)
• ½ cup diced bell peppers (red or green)
• ½ cup diced onions
• 1 tbsp butter
• ½ cup salsa (optional)
• 1 avocado, sliced (optional)
• Hot sauce, to taste

Instructions:

1. Cook the Bacon:
   • In a large skillet over medium heat, cook the bacon until crispy.
   • Remove and place on a paper towel-lined plate. Once cooled, chop into pieces.
2. Sauté the Veggies:
   • Drain most of the bacon grease, leaving about a tablespoon in the pan.
   • Add the diced onions and bell peppers, cooking for 3-4 minutes until softened. Set aside.
3. Scramble the Eggs:
   • In a bowl, whisk together the eggs, milk, salt, and hickory-smoked black pepper.
   • Heat butter in the skillet over medium-low heat and pour in the eggs.
   • Stir gently until eggs are just set but still soft. Remove from heat.
4. Assemble the Burritos:
   • Lay out each tortilla and evenly distribute the scrambled eggs.
   • Top with sautéed veggies, crispy bacon, and shredded cheese.
   • Add salsa, avocado slices, and hot sauce if desired.
5. Wrap & Toast:
   • Fold in the sides, then roll up tightly.
   • For a crispy finish, place burritos seam-side down in a dry skillet over medium heat and toast for 1-2 minutes per side.
6. Serve & Enjoy!
   • Slice in half and dig in! Perfect with extra salsa or a side of hash browns.