Breakfast Burrito Recipe

Warm tortillas

Wrap the 4 flour tortillas in foil and warm in a 300°F (150°C) oven for 8–10 minutes, or warm individually on a dry skillet over medium heat for 20–30 seconds per side until pliable. Brush lightly with 1 tsp olive oil if you like a slightly crisp exterior.

Assemble burritos

Lay one warm tortilla flat. Spoon roughly 1/4 of the scrambled egg mixture down the center, followed by 1/4 of the shredded cheese (about 3/8 cup), 2 tbsp salsa, 2 tbsp cooked sausage or chorizo (if using), a small handful of chopped spinach, and a sprinkle of cilantro and hot sauce if desired. Fold in the sides, then roll tightly from the bottom to enclose the filling. Repeat for remaining tortillas and filling.

Finish (optional crisp)

If you prefer a crisped burrito, heat a skillet over medium heat with a little butter or oil and place the rolled burritos seam-side down. Press gently and cook 1–2 minutes per side until golden and sealed.

Crack 6 eggs into a medium bowl, add 2 tablespoons milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk vigorously until combined and slightly frothy, about 30 seconds.

Heat a large nonstick skillet over medium heat and add 1 tablespoon butter or oil. Pour in the egg mixture. Allow eggs to set for 10–15 seconds, then gently push cooked edges toward the center with a spatula, tilting the pan so uncooked eggs flow underneath. Continue folding until eggs are mostly set but still moist — about 2–3 minutes. Remove from heat; residual heat will finish cooking. Transfer scrambled eggs to a bowl and keep warm.

While the eggs are resting, heat the remaining 1 tablespoon butter or oil in the same skillet over medium heat. Add 1/2 cup diced onion, 1/2 cup diced red bell pepper, and the minced jalapeño if using. Sauté, stirring occasionally, until vegetables are softened and translucent, about 4–6 minutes.

Add 1 cup chopped spinach and cook just until wilted, about 1 minute. Stir in the cooked sausage or chorizo (1 cup) to heat through if using. Taste and adjust seasoning with a pinch of salt and pepper.

Combine the sautéed vegetables and meats gently with the scrambled eggs so the filling is evenly distributed; keep warm until assembly.