![FarmersBaconEggBurrito-min](https://www.mapleleaf.ca/wp-content/uploads/sites/4/2022/04/MLF_2022_Q2-FarmersBaconEggBurrito-min-scaled.jpg)
![FarmersBaconEggBurrito-min](https://www.mapleleaf.ca/wp-content/uploads/sites/4/2022/04/MLF_2022_Q2-FarmersBaconEggBurrito-min-scaled.jpg)
- 1375gr package Maple Leaf Bacon, cooked until crisp and diced
- 8eggs, whisked
- 1small red pepper, diced
- 1small onion, diced
- 1 ½cup frozen hash brown potatoes, small dice
- 1tbsp vegetable oil
- 2tbsp butter, divided
- 1cup marble cheese, shredded
- 4large soft tortillas
- Salt
- Pepper
- salsa, ketchup, hot sauce – optional
- Heat oil and 1 tbsp of butter in a large non stick skillet over medium high heat. Add potatoes and cook stirring frequently for about 3 to 4 minutes. Add peppers and onions and cook for 2 to 3 minutes longer and season with salt and pepper. Turn heat down to low to keep warm.
- Heat oven to 425 degrees and line a baking sheet with parchment paper.
- Melt butter in a separate non stick skillet over medium heat. Pour in eggs and gently scramble until cooked through. About 3 to 5 minutes. Remove from heat.
- Lay tortillas flat on a clean surface. Divide scrambled eggs over top each followed by vegetables, bacon and cheese.
- Fold ends inward and tightly roll into a burrito. Place seam side down on prepared baking sheet.
- Spray the tops of the burritos lightly with cooking spray. Bake for about 5 to 7 minutes until golden brown and heated through. Broil on high for last minute of cooking if you like a crunchy burrito. Serve immediately with ketchup, salsa or your favorite hot sauce.
![Tips icon](https://www.mapleleaf.ca/wp-content/themes/mapleleaf/img/recipe-icons/TIP-Icon.png)
![Tips icon](https://www.mapleleaf.ca/wp-content/themes/mapleleaf/img/recipe-icons/TIP-Icon.png)
This recipe is great for meal prep. Batch up the recipe and freeze burritos in single serve portions. Air fry or reheat as you use. In a hurry, try using Maple Leaf Ready Crisp bacon and save time.
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