Breakfast Burrito Recipe

Peel (optional) and dice potatoes into 1/2-inch cubes. Rinse under cold water until water runs clearer, then pat dry thoroughly with a towel.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and let warm until shimmering.

Add potatoes in an even layer. Let cook undisturbed 4–5 minutes to develop a golden crust, then stir/flip. Reduce heat to medium and continue cooking, stirring every 3–4 minutes, until potatoes are tender and crisped, about 12–15 minutes total.

Season with onion powder, paprika, kosher salt, and black pepper. Taste and adjust seasoning. Transfer homefries to a plate and keep warm (cover loosely) while you finish other components.

Thinly slice the onion and dice the bell peppers into roughly 1/2-inch strips. Mince the garlic.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the shaved steak in a single layer. Let it sear without moving for 30–45 seconds, then stir/flip to cook through. Cook until just browned, 2–3 minutes total.

Remove the steak to a bowl and set aside. Add the remaining 1 tablespoon oil to the skillet, reduce heat to medium, then add the onions and peppers. Cook, stirring occasionally, until softened and lightly charred, 6–8 minutes.

Return the steak to the skillet with the vegetables, add the minced garlic, cumin, smoked paprika, kosher salt, and black pepper. Toss and cook 1–2 minutes more so flavors meld. Remove from heat and stir in lime juice if using. Keep warm.

Crack eggs into a bowl, add milk or cream, salt and pepper. Whisk until combined and slightly frothy.

In a medium nonstick skillet, melt butter over medium-low heat. Pour in the egg mixture and let sit 10–15 seconds. Using a spatula, gently push cooked edges toward the center, tilting pan to let uncooked eggs flow. Continue gently stirring and folding until eggs are softly set but still moist, about 3–4 minutes. Remove from heat — they will continue to cook slightly.

Stir in half of the shredded pepper jack so it melts into the eggs.

Warm tortillas: wrap tortillas in damp paper towels and microwave 20–30 seconds, or warm individually in a dry skillet 20–30 seconds per side, so they're pliable.

Lay a warm tortilla flat. In the center arrange: a quarter of the homefries, a quarter of the steak & pepper mixture, then a quarter of the scrambled eggs. Sprinkle with remaining pepper jack cheese.

Add a dollop (about 1–2 tablespoons) of sour cream and a sprinkle of cilantro and hot sauce if using.

To roll: fold the bottom edge up over the filling, fold both sides in toward the center, then roll tightly from the bottom to enclose. Place seam-side down on the skillet and toast over medium heat 1–2 minutes per side until lightly golden and sealed.

Repeat with remaining tortillas and fillings. Serve immediately with extra sour cream and hot sauce on the side.