Bacon, Kale, And Sweet Potato Breakfast Burritos

• 3 whole Slices Uncooked Bacon, Chopped
• 2-1/2 cups Peeled, Diced Sweet Potato Cubes (1/2 To 3/4 Inch)
• 1/2 cups Diced Red Bell Pepper
• 1/2 cups Diced Onion, Any Kind
• 1 cup Chopped Fresh Kale, Stems Removed
• 4 whole Eggs
• 1/4 cups Chopped Fresh Cilantro
• 1/2 cups Purchased Salsa Or Pico De Gallo
• 1/2 cups Shredded Cheese, Cheddar Or Monterey Jack
• 6 whole Soft Flour Tortillas
• Sour Cream And Diced Avocado For Serving

1. Cook bacon in a large skillet over medium heat for about 8-10 minutes or until crispy and most of the fat has rendered off into the pan. Remove bacon bits with a slotted spoon and set aside.
2. Drain all but 2-3 tablespoons of the bacon fat. (Or leave it all if you want to.) Return pan to medium heat and add the sweet potato, bell pepper, and onion. Add a couple pinches of salt and pepper over the top and cook, stirring occasionally, for about 5 minutes until the onions begin to soften. Stir in the kale. Continue to cook until vegetables are tender (especially the potatoes), another 8-10 minutes or so.
3. Shove all ingredients to one side of the pan and add the eggs to the other side. Cook eggs until they're no longer liquid, but still not cooked through. Stir eggs into the vegetable mixture. Return bacon bits to the pan and add cilantro and salsa. Stir and cook until everything is heated through and the eggs are cooked thoroughly. Add salt and pepper to taste. Sprinkle cheese over the top.
4. Spoon about 1/2 cup of filling into each tortilla and top with a little sour cream before rolling them up.
5. Makes 5-6 burritos.

bacon, red bell pepper, onion, fresh kale, eggs, ubc, purchased salsa, shredded cheese, flour tortillas, sour cream

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/bacon-kale-and-sweet-potato-breakfast-burritos/ (may not work)