Breakfast & Brunch

Flannery's Bacon Avocado Burritos


  • 1 tablespoon butter, divided
  • 1 cup diced red potatoes
  • 1 ½ cups chopped onion
  • 6eggs, beaten
  • salt and ground black pepper to taste
  • 8 (7 inch) whole wheat tortillas
  • 1 pound cooked and crumbled turkey bacon
  • 1 ½ cups shredded low-fat Cheddar cheese
  • 1 large avocado, thinly sliced
  • ½ cup salsa, or as needed
  • ½ cup reduced-fat sour cream, or as needed
  • Directions

  • Step 1

    Melt 1 1/2 teaspoons butter in a skillet over medium heat. Cook and stir potatoes in hot butter until tender, 10 to 15 minutes. Transfer potatoes to a bowl.


  • Step 2

    Melt remaining butter in the same skillet over medium-high heat. Saute onion in hot butter until onion is soft and translucent, 5 to 10 minutes. Transfer onion to a bowl.

  • Step 3

    Beat eggs, salt, and pepper together in a bowl. Reduce heat under skillet to medium. Cook and stir eggs in hot skillet until set, 3 to 5 minutes; transfer to a plate.

  • Step 4

    Spread tortillas out onto a work surface. Spoon potatoes, onion, eggs, bacon, Cheddar cheese, avocado, salsa, and sour cream in a line across the middle of a tortilla. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.

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