Instructions:
Step 1: In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
Step 2: In a skillet over medium heat, cook bacon until crispy. Drain on paper towels and chop into bite-sized pieces.
Step 3: In the same skillet, melt butter. Add egg mixture and cook, gently stirring until scrambled and just set.
Step 4: Warm tortillas in the microwave or on a skillet until pliable.
Step 5: Divide scrambled eggs evenly among the tortillas. Top with shredded cheese and chopped bacon.
Step 6: Roll each tortilla tightly into a burrito, tucking in the sides. Optional: lightly toast seam-side down in the skillet for 1–2 minutes to seal and add crispiness.
Step 7: Garnish with parsley and serve warm.
Storage Information:
Wrap leftover burritos in foil or plastic wrap and store in the refrigerator for up to 3 days. To freeze, wrap tightly in foil and place in a freezer bag. Reheat in the microwave or oven before serving.
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