Breakfast Burrito Recipe

Par-cook potatoes

Place the diced potatoes in a pot, cover with water, add 1/2 tsp salt, bring to a boil and simmer 5 minutes until just tender but not falling apart. Drain well and pat dry with a towel.

Crisp potatoes

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the par-cooked potatoes in a single layer and cook without stirring for 3–4 minutes to brown the bottoms. Stir in the chopped onion, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Continue to cook, stirring occasionally, until potatoes are golden and onions are soft, about 6–8 more minutes. Keep warm in the pan on low heat or transfer to a plate and tent with foil.

Warm beans

Place 1 cup drained beans in a small saucepan with 1/2 tsp cumin and 1/2 tsp chili powder (optional) and 1–2 tbs water. Warm over medium-low heat, mashing lightly with a spoon for a creamier texture, about 4–5 minutes. Adjust salt to taste. Keep warm.

Prepare selected proteins

If using bacon: cook 4 slices in a skillet until crisp, drain on paper towel and chop. If using chicken: shred warmed cooked chicken. If using chorizo: crumble and cook over medium heat in a skillet, stirring, until fully cooked, about 6–8 minutes; drain excess fat. If using avocado: slice just before assembly to prevent browning. Keep proteins warm or ready to assemble.

Whisk eggs

In a bowl whisk 6 large eggs with 3 tbs whole milk, 1/2 tsp salt and 1/4 tsp black pepper until frothy and uniform.

Scramble eggs

Heat 1 tbs unsalted butter in a nonstick skillet over medium-low heat until melted and foamy. Pour in the egg mixture and let sit undisturbed for 10–15 seconds. Using a silicone spatula, gently pull the eggs from the edges toward the center, forming soft curds. Continue folding and sweeping until eggs are mostly set but still slightly glossy, about 2–3 minutes total. Remove from heat (eggs will finish cooking in residual heat) and fold in 3/4 cup shredded cheddar, reserving remaining cheddar for assembly.

Warm tortillas

Warm each flour tortilla for 10–15 seconds per side in a dry skillet over medium heat or wrap stack in foil and warm in a 300°F (150°C) oven for 5–7 minutes. Keep warm under a clean towel.

Assemble burritos

Lay a warm tortilla flat. In the center place: 1/4 of the potatoes (about 1/2 cup), 1/4 cup warmed beans, 1/4 of the scrambled eggs, 1/4 cup shredded cheddar, and 1/4 of your chosen protein (about 1/4 cup chopped bacon, 1/4 cup shredded chicken, 1.5 oz cooked chorizo, or several slices of avocado). Spoon 2 tbs fresh salsa and 1 tbs sour cream on top (adjust to taste). Sprinkle with a little chopped cilantro and a squeeze of lime if using.

Fold burrito

Fold the sides of the tortilla toward the center, then fold the bottom up over the filling and roll tightly to enclose. Place seam-side down on the skillet and press gently, cooking 1–2 minutes per side over medium heat to seal and create a light golden crust.

Cut each burrito in half on the diagonal. Serve immediately with remaining salsa, sour cream and lime wedges on the side. Leftover components can be refrigerated separately for up to 3 days; reheat fillings gently and warm tortillas before assembling.