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4 eggs 

2 tablespoons chopped Cebolini

2 pinch of salt

2 pieces of american cheese

4 pieces of crispy bacon

1 tortilla

1 container of Valentina hot sauce 



  1. Crack 4 eggs into a Tupperware

  2. Add 2 spoonfuls of chopped Cebolini 

  3. Add a pinch of pink salt

  4. With a fork, gently beat the eggs until the whites and yolks are combined and turn light orange.

  5. Place the Tupperware with the eggs into the microwave, cook for 1 minute and 30 seconds, after 1 minute and 30 seconds, mix well with a fork and check to see if the eggs are done or need more time.

  6. While the eggs are cooking, put 4 pieces of bacon in the air fryer for 2 minutes.

  7. Open 2 pieces of american cheese but leave in the refrigerator.

  8. Prepare the containers - either for take away or eating here.

  9. If eating here, place kraft paper in plastic basket and place a container with Valentina hot sauce in the basket.

  10. If takeaway, prepare a box with a container of Valentina hot sauce. 

  11. Eggs should not be liquidy and should not be dry.  If eggs are too liquidy, cook for 30 seconds longer. 

  12. Eggs are done when they look creamy, fluffy and have a slight gloss to them. 

  13. Take the bacon out of the air fryer after 2 minutes, and place on paper towel, dry off the grease with a paper towel.

  14. Put the bacon on the cutting board and cut into pieces roughly the size of your thumbnail (picture here).

  15.  Take out the tortilla from the refrigerator and place on the plancha to soften - do not toast the tortilla, you just want it to be soft so that it’s easy to roll. This will be about 3 seconds per side.

  16. Remove the warmer tortilla and fill with the ingredients.

  17. Remove the 2 pieces of cheese from the refrigerator and, cut each piece in half so that you will have 4 pieces total, stagger the pieces of cheese throughout the center so that it covers the majority of the center of the tortilla leaving about a 2 inch border.

  18. Remove the eggs from the microwave and spread evenly on top of the cheese.

  19. Take the diced bacon and make a line in the center of the eggs.

  20. Rolling the burrito

  21. Reference video here:

  22. Pull the left flap of the tortilla over the burrito contents, toward the center. Hold this flap in place. It likely won't reach the center, but it should create a pocket that holds one side of your fillings in place. 

  23. 18. Pull the right flap of the tortilla over the burrito contents, toward the center. Your tortilla flaps probably won't overlap at this point.

  24. Don't pull too hard on the ends of the flaps as you fold them over to the center. This could rip the tortilla.

  25. 19. Tuck the top flap of the tortilla underneath the burrito contents using one or two hands. In this step, you should be pulling all of the burrito contents toward your body, into the center of the burrito.


  27. 20. Starting from your body and moving outward, roll the burrito forward. This will bring the burrito together into a cylindrical shape. If you can, let the burrito rest on top of the last little flap for a minute or two; this helps fuse the ends of the tortilla together, making them stick together.

  28. 21. Place the burrito on the plancha and toast each side until golden brown about 10-15 seconds per side.

  29. 22. As the burrito is toasting, prepare the side of hot sauce.  Fill small container ¾ of the way full with Valentina hot sauce - add top if take away, leave top off if eating here.

  30. 22. If take away, wrap burrito in aluminum foil and place in take away box.

  31. 23. If eating here, cut burrito in half and place in the container.

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