Brekkie Burrito Recipe

Place diced potatoes in a pot of salted water, bring to a boil and simmer 4 minutes until just tender but not falling apart. Drain and pat dry. Toss with 1.5 tbs olive oil, smoked paprika, onion powder, 0.5 tsp salt and 0.25 tsp black pepper.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the seasoned potatoes in a single layer and cook, undisturbed, 4–6 minutes to get a golden crust. Stir and continue cooking another 4–6 minutes until potatoes are crisp and cooked through. Transfer to a bowl and keep warm.

In the same skillet over medium heat, add 1 tsp olive oil if needed and sauté the chopped onion and red bell pepper 3–4 minutes until softened.

Add the crumbled breakfast sausage or chorizo to the pan. Cook, breaking up with a spatula, until browned and cooked through, about 5–7 minutes. Drain excess fat if necessary. Return the potatoes to the pan with the sausage and toss to combine. Remove mixture from heat and set aside.

Crack the eggs into a bowl, add 1 tbs milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until just combined and a little frothy.

Wipe the skillet clean, reduce heat to medium-low, and melt 1 tbs butter. Pour in the eggs and allow them to set slightly at the edges. Using a spatula, gently stir and fold the eggs, creating soft curds. Cook until just set but still moist, about 2–3 minutes. Remove from heat (eggs will continue to cook in residual heat).

Warm the tortillas: wrap tortillas in a damp paper towel and microwave 20–30 seconds or heat individually in a dry skillet 15–20 seconds per side until pliable.

Lay one warm tortilla on a flat surface. In the center, place about 1/4 cup of the potato + sausage mixture, followed by 1/4 of the scrambled eggs, 1/4 cup shredded cheese, 2 tablespoons salsa, and a sprinkle of chopped cilantro. Add jalapeño slices if using and a dollop (about 1 tbsp) of sour cream.

Fold the burrito: fold the two short ends toward the center, then fold one long side over the filling and roll tightly, tucking as you go to form a snug burrito. Repeat with remaining tortillas and fillings.

Optional crisping: heat a clean skillet over medium and brush lightly with oil or butter. Place burritos seam-side down and cook 1–2 minutes per side until golden brown and sealed, pressing gently with a spatula.

Serve immediately with extra salsa, sour cream, cilantro, and lime wedges for squeezing over the top.