Flannery’s Bacon Avocado Burritos

Ingredients

• 1 tablespoon butter, divided
• 1 cup diced red potatoes
• 1 1/2 cups chopped onion
• 6 eggs, beaten
• Salt and ground black pepper to taste
• 8 (7 inch) whole wheat tortillas
• 1 pound cooked and crumbled turkey bacon
• 1 1/2 cups shredded low-fat Cheddar cheese
• 1 large avocado, thinly sliced
• 1/2 cup salsa, or as needed
• 1/2 cup reduced-fat sour cream, or as needed

Directions

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.

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.

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.

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.