How to Make Salsa Scramble Breakfast Burritos

• Cook the bacon until crisp, drain it, and chop it into small pieces.
  1 Pound Bacon
• Prepare the rice according to the package directions.
  4 Cups Rice
• Wash the zucchini, trim off the ends, and cut each zucchini lengthwise. If the centers are soft and full of large seeds, scoop them out with a spoon. If the skin if tough, peel that off before dicing. Dice the remaining zucchini into small, even pieces.
  2 Large Zucchini
• Dice the sweet onion and set the vegetables aside.
  1 Medium Sweet Onion
• Having everything ready before you start cooking makes this recipe much easier to put together.
• Heat a large skillet over medium heat and add a little butter or cooking oil.
• Add the diced onion and cook for about 1 to 2 minutes, stirring occasionally, until it begins to soften and turn translucent.
• Add the diced zucchini and taco seasoning. Increase the heat to medium-high and cook for approximately 10 to 15 minutes, stirring frequently.
  4 Tablespoons Taco Seasoning
• The zucchini should become tender, and much of the excess moisture should evaporate. If liquid collects in the bottom of the pan, continue cooking until the mixture is no longer watery. Transfer the cooked vegetables to a large mixing bowl.
• Crack the eggs into a mixing bowl and add the salsa, salt, and black pepper. Whisk until combined.
  12 Large Eggs, 16 Ounces Salsa, ½ Teaspoon Salt, ½ Teaspoon Black Pepper
• Wipe out the skillet if necessary, then add a little butter or cooking oil and return it to medium-low or medium heat.
• Pour in the egg mixture. As the eggs begin to set, gently stir and fold them with a spatula. Continue cooking until the eggs are softly set and no longer runny.
• Depending on the size of your skillet, you may find it easier to cook the eggs in two batches.
• Transfer the scrambled eggs to the bowl with the zucchini and onions.
• Add the chopped bacon, cooked corn, and cooked rice to the bowl.
  1 Cup Corn
• Gently stir everything together until the ingredients are evenly distributed.
• Taste the filling and adjust the seasoning if needed. Depending on the saltiness you may not need much additional salt.
• Tip. Warm the flour tortillas covered with damp paper towels in the microwave. 15 seconds for a stack of 4 tortillas. This will make them easier to fold without tearing.
  24 Large Flour Tortillas
• Spoon the filling into the center of each tortilla, leaving enough room around the edges to fold in the sides. Fold in the sides, then roll the tortilla tightly around the filling.
• Serve immediately while the filling is warm.
• You can also keep the filling in a covered container and assemble individual burritos as needed. For longer-term storage, wrap the assembled burritos individually and freeze them.