Pressed Breakfast Burritos

Ingredients

• 3large flour tortillas
• 6 stripscooked bacon rashers
• 5eggs, scrambled
• 100 g (1 cup)mozzarella cheese
• 3processed cheddar squares
• 45 ml (3 tbsp)barbecue sauce

Instructions

1. 1

   Sauce tortillas

   Lay the flour tortillas flat on a work surface and spread 1 tbsp of barbecue sauce over each one.

2. 2

   Add the filling

   Top each tortilla with scrambled eggs, 2 strips of bacon, 1 cheddar square and one-third of the mozzarella.

3. 3

   Press until melted

   Fold the top of each tortilla over the filling and place it in a sandwich press. Toast until the cheese melts and starts to ooze out, repeating with the remaining tortillas.

4. 4

   Serve hot

   Serve the burritos while hot.

What are pressed breakfast burritos?

A breakfast burrito is a tortilla wrapped around a warm, savoury filling, often built around eggs. This version takes a simple global-style approach, using bacon, barbecue sauce and a mix of mozzarella and processed cheddar.

The sandwich press heats the filling while flattening and toasting the tortilla. That gives the outside a crisp finish and helps the cheeses melt together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 27g protein, 38g carbs, 29g fat.

The tortillas and barbecue sauce contribute most of the carbohydrates, while the bacon, eggs and cheeses provide much of the protein and fat. Serve a burrito with fresh fruit or salad for a lighter, fresher contrast.

The filling choices

Eggs: Scrambled eggs make a soft, substantial centre. Keep them evenly spread so each bite gets some filling.

Cheese: Mozzarella melts smoothly, while the cheddar squares add a sharper, savoury note. Dividing the mozzarella between the tortillas helps it melt throughout.

Getting the fold right

Filling: Keep the eggs, bacon and cheese near the centre, leaving enough tortilla around the edges to fold over. A tidy bundle is easier to place in the press and less likely to spill.

Sauce: Spread the barbecue sauce over the tortilla before adding the filling. This distributes its sweetness and tang without leaving a thick pool in one spot.

Watch the melt

Cheese: The recipe’s cue is melted cheese that begins to ooze out. Check the first burrito as it presses; sandwich presses can vary, so use the result rather than a fixed cooking time.

Tortilla: Aim for a toasted, lightly crisp exterior. If the tortilla is browning before the cheese melts, lift the press briefly and check the filling.

Press in batches

Batch size: The recipe makes three burritos and calls for pressing them one at a time. This keeps each one centred on the press and makes it easier to judge when the cheese has melted.

Serving: These are best served hot, straight after pressing, while the tortilla is crisp and the cheese is soft.

What to serve alongside

Fresh sides: Sliced tomato, fruit or a simple green salad can bring freshness alongside the rich eggs, bacon and cheese. Keep accompaniments separate until serving so the burrito stays crisp.

For a heartier breakfast: Add a side of potatoes or beans if you want a more substantial plate.

Recipe notes & tips

• Divide the filling evenly between the three tortillas for consistent portions.
• Keep the filling centred so it stays inside when the tortilla is folded.
• Spread the barbecue sauce thinly to avoid making the tortilla soggy.
• Press the burritos one at a time, as directed, and check the first one for your press’s browning speed.
• Serve as soon as the cheese has melted for the best contrast between crisp tortilla and soft filling.

Variations

• Add mushrooms: Include cooked mushrooms with the eggs for an earthy note.
• Use another cheese: Swap the mozzarella for a similar melting cheese.
• Make it spicier: Add a little hot sauce alongside the barbecue sauce.
• Change the sauce: Use salsa in place of barbecue sauce for a fresher, tangier filling.
• Add greens: Tuck in a small handful of cooked spinach with the eggs.

Common mistakes to avoid

• Overfilling: Too much filling can escape as the tortilla folds; divide the listed amounts evenly.
• Sauce pooling: A thick patch can make the tortilla damp; spread the tablespoon across the surface.
• Loose folding: A poorly closed tortilla can spill in the press; fold it snugly over the filling.
• Pressing too long: The outside may brown before you notice; check the first burrito as it cooks.
• Serving later: The tortilla softens as it sits; serve soon after the cheese melts.

How to store

Refrigerate leftover burritos in an airtight container for up to 3 days. Reheat in a sandwich press until hot throughout; the tortilla may be less crisp after storage.

Frequently asked questions