Captain’s Bounty Burrito Recipe

Prep ingredients

Chop cooked bacon, dice ham, crumble cooked sausage if not already, chop spinach, dice onion and tomato, and finely chop jalapeño. Crack eggs into a bowl and whisk with milk, salt and pepper until combined.

Sauté aromatics & greens

Heat a 12-inch nonstick skillet over medium heat and add 1 tablespoon unsalted butter. Add the diced onion and jalapeño and sauté 3–4 minutes until softened and translucent. Add the chopped spinach and cook another 1–2 minutes until wilted. Transfer the mixture to a bowl and set aside.

Cook scrambled eggs with meats

Reduce heat to medium-low and return skillet to the stovetop. Add a small drizzle of oil or a pat of butter if pan is dry. Pour in the whisked eggs and gently scramble, stirring frequently until they are about 80% set (soft curds), about 3–4 minutes. Add the cooked bacon, diced ham, crumbled sausage, wilted spinach-onion mixture, diced tomato, and half the shredded cheddar. Stir to combine and finish cooking eggs to desired doneness (another 1 minute). Remove from heat.

Warm tortillas

Warm flour tortillas in a dry skillet over low heat 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable.

Assemble burritos

Lay a warm tortilla flat. Spoon approximately 1/4 of the egg-and-meat mixture down the center of each tortilla. Sprinkle remaining cheddar over the filling. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas and filling.

Seal and brown (optional)

If you prefer a lightly crisp exterior, heat a small amount of butter or oil in a skillet over medium heat and place each burrito seam-side down for 1–2 minutes until golden, then turn and brown the other side 1 minute. Keep warm on a low oven (100–120°C / 210–250°F) if making ahead.

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil is shimmering, add the thawed and well-drained shredded hashbrowns in an even layer. Press gently with a spatula and cook without stirring 4–6 minutes until the underside is golden brown. Season with 3/4 tsp salt and 1/4 tsp pepper. Flip in sections and cook another 4–6 minutes until crisp and cooked through. Keep warm until serving.

If serving as loose hashbrowns under the burrito, portion approximately 3/4 cup hashbrowns per burrito. If serving on the side, divide evenly among plates.

In a medium sauté pan over medium heat, crumble the 200 g raw breakfast sausage and cook until fully browned and no pink remains, 6–8 minutes. Reduce heat to medium-low, leaving the rendered fat in the pan but remove any excess if there's too much (leave about 1–2 tablespoons).

Sprinkle the 2 tablespoons all-purpose flour over the cooked sausage and stir continuously for 1 minute to cook the flour and form a roux with the fat. Slowly whisk in the 2 cups whole milk, taking care to break up any lumps. Increase heat to medium and simmer, stirring frequently, until the gravy thickens, 5–7 minutes.

Season the gravy with 3/4 tsp salt and 1/2 tsp black pepper. If the gravy is thicker than desired for drizzling, whisk in up to 2 tablespoons hot water to reach a pourable consistency. Keep warm over the lowest heat, stirring occasionally.

Place a warmed burrito on each plate. Spoon or place about 3/4 cup of crispy hashbrowns beside or under the burrito. Drizzle 2–3 tablespoons of warm sausage gravy over each burrito (or serve extra gravy on the side).

Garnish with a sprinkle of chopped fresh parsley and a few drops of hot sauce if desired. Serve immediately.