Breakfast · Toast & breakfast sandwiches

Breakfast burrito

Name: Breakfast burrito
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 egg; 1 tbsp butter; 6 slices bacon, crisped and crumbled; 1 cup cheddar cheese, shredded; 4 large flour tortillas, warmed; 2 Roma tomatoes, diced; 1/4 white onions, diced fine; 2 tbsp fresh cilantro, chopped; 1/2, juiced lime; 3/4 tsp salt

Scrambled eggs, bacon, cheese and salsa rolled tight in a flour tortilla — the grab-and-go breakfast half of America orders and the other half meal-preps on Sunday.

Time: 25 min (10 prep + 15 cook)
Servings: 4
Per serving: 587 kcal
Protein: 33 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

8 egg400 g
1 tbsp butter15 g
6 slices bacon, crisped and crumbled90 g
1 cup cheddar cheese, shredded100 g
4 large flour tortillas, warmed240 g

Pico

2 Roma tomatoes, diced150 g
1/4 white onions, diced fine50 g
2 tbsp fresh cilantro, chopped5 g
1/2, juiced lime15 g

3/4 tsp salt4 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Stir the pico together and let it sit while you cook.
Scramble the eggs low and slow in the butter with the salt, pulling them off while still glossy — they carry residual heat into the roll.
Lay each warm tortilla with eggs, bacon, cheese and drained pico. Drained matters: wet pico is how burritos die.
Fold the sides in, roll tight from the bottom, and crisp the seam in the dry hot pan for a minute. That thirty-second seal is what makes it hold like a bought one.

Do these freeze?

Yes — skip the pico (freeze it fresh is a lie, add salsa after reheating), wrap each in foil, freeze flat. Reheat unwrapped in a pan or microwave-then-pan; straight microwave gives you a steamed sad tube.

Why this score

easy to overeat

Dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

23% of kcal

53% water

5 g/Mcal

What pulls it down

How scores work

Computed on the finished dish, not an average of the parts: 2348 kcal goes into the pot, 1069 g of ingredients comes out as ~900 g of food → 261 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 261
Protein: (23%); 15 g
Fat: (54%); 15 g
Carbohydrates: (24%); 15 g
of which sugar: 2 g
Fiber: 1 g
Sodium: 693 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

More breakfast

Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.