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Breakfast Egg And Bean Burritos

Made with eggs, bacon-baked beans, green onions and Cheddar cheese, this egg and bean omelet is filled with plenty of south-of-the-border flavor. Whether it's served for breakfast, lunch, or even a quick supper, it's a great way to fit fiber-rich beans into your day.

Recipe by Canned Food Alliance
latin, mexican, breakfast, nut free, cinco de mayo


  • 1 can (16 ounces) maple-cured, bacon-baked beans or other smoky-baked beans
  • 6 large eggs
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon butter or margarine
  • 6 strips cooked bacon, crumbled
  • 1/3 cup chopped green onions
  • 6 (7- to 8-inch) flour tortillas, warmed
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • Canned salsa or ketchup, optional


  1. Heat the beans in a small saucepan until heated through; keep warm.
  2. In a medium bowl, beat the eggs with salt and pepper.
  3. Melt the butter in a 10-inch, non-stick skillet over medium heat.
  4. Add the eggs and sprinkle with the bacon and green onions.
  5. Cook, stirring occasionally, until the eggs are softly cooked.
  6. Divide the egg mixture into 6 parts, and spoon one part into each tortilla.
  7. Top each with 1/4 cup beans and 1 tablespoon plus 1 teaspoon cheese.
  8. Fold in the ends and roll up the burritos.
  9. Serve with salsa, if desired.