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Maple Bacon Breakfast Burrito with Sweet and Spicy Avocado Sauce

Maple Breakfast Burrito

Avocado and maple may seem like a puzzling pairing, but with the heat of peppers, the acidity of limes and a bunch of cilantro, the maple adds a balancing sweetness to this creamy sauce. Spread it across a warm tortilla for a very Vermont breakfast burrito.

Serves

4

Prep time

10 minutes

Cook time

35 minutes

INGREDIENTS

  • 8 oz bacon
  • 2 tablespoons pure maple sugar
  • 1 tablespoon pure maple syrup

For the sauce

  • 1 ripe avocado
  • ½ small shallot, chopped
  • 2 garlic cloves, smashed
  • ½ jalapeno, seeded and chopped
  • ½ red chili or serrano, seeded and chopped
  • About 2 oz cilantro, or 1 ½ cups
  • 2 tablespoons toasted pepitas
  • 2 tablespoons pure maple syrup
  • ¼ cup lime juice, from 2 ½ – 4 limes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt

To assemble

  • 4 flour wraps
  • 4-6 eggs, scrambled
  • Vermont cheddar cheese

INSTRUCTIONS

  1. Pre-heat oven to 350F.
  2. In a medium bowl, mix maple syrup and sugar together with a fork until a paste forms. Toss in bacon, covering each strip with the paste.
  3. Line a baking sheet with tin foil and place a wired cooling rack in. Brush the rack with vegetable oil. Lay the bacon on the rack and cook bacon for 30-35 minutes until crisp. Using tongs, transfer the bacon to a plate while preparing the sauce.
  4. Add all the sauce ingredients to a mixing bowl or deli pint container. Blend using an immersion blender. Taste and adjust seasoning as needed.
  5. To assemble, spread sauce over a warm tortilla, lay down 2 slices of bacon, layer with scrambled eggs, top with cheese bacon, and roll.

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