| 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
