Burrito Con Huevos Recipe
stuffed with the following items: scrambled eggs, Chihuahua cheese , in-house chipotle mayo, chopped green onions , our special tater tots and your choice of meat. chopped hickory smoked thick cut bacon, turkey sausage , smashburger, Canadian bacon, vegan chorizo or pork sausage or choose NO MEAT and get more egg.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burrito components
Meat options (choose one per batch / per 4 burritos)
Finish / optional
Method
Prep & cook meats (if using)
Bacon
Cook chopped thick-cut hickory bacon in a skillet over medium heat until crispy, 8–10 minutes. Drain on paper towels and roughly chop. Reserve 8 oz per 4 burritos.
Turkey or pork sausage
Cook sausage in a skillet over medium-high heat, breaking into crumbles, until fully cooked and browned, 6–8 minutes. Drain excess fat. Reserve 8 oz per 4 burritos.
Smashburger
Form beef into two or three thin patties (3–4 oz each). Heat a griddle or heavy skillet very hot, add a little oil, place patties and press thinly; cook 2 minutes per side until nicely browned and cooked to desired doneness. Break or chop into bite-sized pieces; reserve ~12 oz total for 4 burritos.
Canadian bacon or vegan chorizo
Warm slices of Canadian bacon briefly in a skillet (1–2 minutes per side) or cook vegan chorizo according to package instructions until heated through, about 4–5 minutes. Reserve 8 oz per 4 burritos.
Tater tots & chipotle mayo
Prepare the special tater tots according to your restaurant method (bake or fry) until golden and crisp. Keep warm. If making from frozen, bake at 425°F (220°C) for 18–22 minutes, turning once.
If making chipotle mayo from scratch: combine 1 cup mayonnaise, 2–3 tbsp canned chipotle peppers in adobo (minced), 1 tbsp lime juice, 1/2 tsp garlic powder, and salt to taste. Whisk until smooth and refrigerate until assembly. If using in-house prepared, keep chilled until assembly.
Scrambled eggs
Crack 8 large eggs into a bowl (or 12 eggs if NO MEAT selected). Add 1 tbs whole milk, 1 tsp salt and 1 tsp black pepper. Whisk until combined and slightly frothy.
Heat a nonstick skillet over medium-low heat and add 2 tbs butter. When butter is melted and foamy, pour in eggs. Allow eggs to set briefly around the edges, then stir gently with a spatula, folding eggs from the edges to the center. Cook slowly until soft, creamy curds form but eggs are not dry, about 4–6 minutes. Remove from heat just before fully set; residual heat will finish them.
Fold in 1 cup shredded Chihuahua cheese while eggs are still hot so it melts evenly. Reserve warm.
Assembly
Warm tortillas: heat a large skillet over medium heat, brush lightly with vegetable oil (or use a dry skillet) and warm each flour tortilla 20–30 seconds per side until pliable and slightly toasted. Keep covered with a towel to remain warm.
Lay one warmed tortilla flat. Spread about 1.5 tbsp chipotle mayo in the middle lengthwise.
Add filling layers to each tortilla (per burrito): 1/2 cup scrambled eggs with melted cheese, 1/2 cup prepared special tater tots (break up large pieces as needed), 2 tbsp chopped green onions (use mostly green tops for garnish, reserve some whites for flavor), and 2 oz of the chosen cooked meat (or an extra portion of eggs if NO MEAT). Sprinkle an additional 2 tbsp Chihuahua cheese on top if desired.
Fold the burrito: fold the bottom edge up over the filling, fold both sides in toward the center, then roll tightly away from you to close. Place seam-side down on the warmed skillet and press gently, to seal and warm, about 30–60 seconds per side.
Repeat with remaining tortillas and fillings. Cut burritos in half on a bias and serve immediately with extra chipotle mayo and hot sauce on the side.