Archie's Famous Breakfast Burrito Recipe

Prepare sausage and vegetables

Heat a large nonstick skillet over medium heat. Add the sausage and break it up with a spatula. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Push the sausage to one side of the pan and add the butter or oil to the cleared space. Add the diced bell pepper and onion and sauté until softened and translucent, about 3–4 minutes. Stir the sausage and vegetables together and lower heat to medium-low.

Cook eggs

In a bowl, whisk the eggs with the milk, salt, and pepper until blended and slightly frothy. Pour the egg mixture into the skillet with the sausage and veggies. Let sit 10–15 seconds to start setting, then gently stir and fold with a spatula until soft curds form and eggs are fully cooked but still moist, about 2–3 minutes. Remove from heat and sprinkle shredded Monterey Jack over the eggs so it melts into the mixture. Transfer the filling to a warm bowl and keep warm.

Combine diced tomatoes, white onion, chopped cilantro, and minced jalapeño (if using) in a bowl. Add lime juice and salt, toss to combine, and adjust seasoning to taste. Let sit at room temperature for 10–15 minutes to marry the flavors. Divide so you have about 1/4 cup reserved for topping and the remainder for mixing inside the burrito.

Warm the flour tortilla in a dry skillet over medium heat for 10–20 seconds per side or microwave covered with a damp paper towel for 15–20 seconds until pliable.

Lay the warmed tortilla flat. Spoon the scrambled egg and sausage mixture down the center, leaving about 2 inches of space at each end. Top the eggs with about 2–3 tablespoons of pico de gallo (inside), then add slices or a spoonful of mashed avocado, and a drizzle or dollop of sour cream.

Fold the sides of the tortilla in over the filling, then tightly roll from one end to the other to form a burrito. If desired, lightly toast the seam-side down in a skillet over medium heat 1–2 minutes per side to seal and add a golden crust.

Transfer burrito to a plate. Spoon additional pico de gallo over the top, add a dollop of sour cream, arrange remaining avocado, and serve with salsa verde on the side.