Breakfast Burrito Recipe

Prep vegetables

Peel and finely dice the yellow onion. Remove seeds and ribs from the red and green bell peppers and dice into roughly 1/2-inch pieces so they cook evenly.

Whisk eggs

In a medium bowl, crack 6 eggs. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until blended and slightly frothy.

Cook peppers and onions

Heat a large nonstick skillet over medium heat. Add 1 teaspoon olive oil and 1 tablespoon butter. When the butter foams, add the diced onion and bell peppers. Sauté, stirring occasionally, until softened and lightly browned, about 6–8 minutes. Season lightly with a pinch of salt and pepper.

Scramble eggs

Push the cooked vegetables to one side of the skillet. Add the remaining 1 tablespoon butter to the empty side and let it melt. Pour the whisked eggs into the pan. Allow eggs to set for a few seconds, then gently stir and fold using a spatula to form large, soft curds. Continue until eggs are mostly set but still slightly glossy — about 2–3 minutes. Mix eggs with the vegetables in the pan.

Add cheese

Turn the heat to low. Sprinkle 1.5 cups shredded cheddar cheese over the eggs and vegetables. Fold gently until cheese melts and is evenly distributed. Remove from heat.

Warm tortillas

Warm 4 large flour tortillas so they are pliable: heat a dry skillet over medium for 20–30 seconds per side, or microwave stacked (covered with a damp paper towel) for 20–25 seconds. Keep tortillas warm wrapped in a clean towel.

Assemble burritos

Lay a warmed tortilla flat. Spoon about 1/4 of the egg, pepper, onion, and cheese mixture into the center of each tortilla. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas. If desired, toast assembled burritos seam-side down in the skillet 1–2 minutes per side to seal and add light crispness.

Rinse and spin or pat dry 2 cups mixed lettuce. Halve 8 cherry tomatoes. In a small bowl toss lettuce and tomatoes with 1 teaspoon extra-virgin olive oil, 1/2 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Serve chilled alongside the burritos.

Make salsa

Core and roughly chop 2 ripe tomatoes (and 1 tomatillo if using). Finely dice 1/2 small white onion and mince 1/2 jalapeño, removing seeds for milder heat. Combine tomatoes, tomatillo, onion, jalapeño, 1/4 cup chopped fresh cilantro, and 1 tablespoon fresh lime juice in a bowl. Season with 1/2 teaspoon salt. Stir and taste; adjust salt or lime as needed. For a smoother salsa, pulse 3–4 times in a blender or food processor to desired texture.

Prepare sour cream

Spoon 3/4 cup sour cream into a small serving bowl. Optionally stir in a squeeze of lime (about 1/2 teaspoon) and a pinch of salt to brighten flavor. Keep chilled until serving.

Place each burrito on a plate with a portion of the lettuce & tomato salad. Add a small ramekin of homemade salsa and a dollop of sour cream on the side. Garnish with extra cilantro or hot sauce to taste. Serve immediately while burritos are warm.