Pressed Breakfast Burritos
|1 Jalapeno, seeded and diced||1 each Red and Green bell Peppers, diced|
|1 tsp Minced Garlic||Freshly Ground Pepper to Taste|
|1 Tbsp Fresh Lime Juice||6 Slices Bacon|
|1/2 tsp Kosher Salt||12 Eggs|
|2 Large Avocados||6 Large Tortillas|
|2 Tbsp Cilantro, chopped||6 oz Cheddar Cheese, shredded|
|3 Tbsp Olive Oil, plus more for brushing||Sour Cream and Salsa for serving|
Put jalapeno, garlic, lime juice and 1/2 tsp salt in a small bowl; smash with a fork. Add avocados and cilantro; mix and mash. In a large nonstick fry pan over medium heat, warm 2 tbsp oil. Cook bell peppers 8-10 minutes. Season with salt and pepper.
Preheat panini grill. Place bacon on press; close lid. Cook 3-4 minutes, drain on paper towels. Wipe off press.
In a bowl, beat eggs, salt and pepper. Cook eggs in a frying pan. Top each tortilla with a large spoonful of eggs, pepper mixture, crumbled bacon, and cheese. Roll into burrito; lightly brush outside with oil. Cook burritos in panini grill 2-3 minutes. Serve with guacamole, sour cream, and salsa.
Adapted from a Williams and Sonoma Recipe