Breakfast Burrito Recipe

Prepare vegetables and meat

If using raw sausage or chorizo, cook in a skillet over medium heat until fully browned and crumbly (about 6–8 minutes). Drain excess fat and set aside. If using precooked sausage, warm it in the skillet until heated through. Meanwhile, dice bell pepper and chop cilantro.

Scramble eggs

In a medium bowl whisk the 4 eggs with 2 tablespoons milk, 1/2 teaspoon black pepper and 1/2 teaspoon of the salt (reserve remaining salt for beans/tortilla if desired). Heat a nonstick skillet over medium heat and add 1 tablespoon unsalted butter. When butter is foamy, pour in egg mixture and let sit 10–15 seconds, then gently stir with a spatula, folding until soft curds form and eggs are just set but still moist, about 2–3 minutes. Remove from heat.

Sauté peppers and onions

In the same skillet (add 1 tablespoon oil if needed) sauté the diced bell pepper and 1/4 cup dried diced onion over medium heat until softened, about 3–4 minutes. Add cooked sausage to skillet and stir to combine and reheat for 1–2 minutes. Remove from heat and stir in chopped cilantro.

Warm tortillas and beans

Warm the flour tortillas one at a time in a dry skillet over medium heat for about 20–30 seconds per side until pliable and slightly toasted, or wrap stack in a damp paper towel and microwave 20–30 seconds. Warm the refried beans in a small saucepan over low heat, stirring occasionally, adding a splash of water if too thick. Season beans with remaining 1/2 teaspoon salt to taste.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1/4 cup warmed refried beans onto the center of the tortilla and spread to form a thin layer. Add about 1/4 of the scrambled eggs, 1/4 cup of the sausage/pepper mixture, 1/4 cup shredded cheddar and 2 tablespoons shredded Monterey Jack. Add 1–2 tablespoons salsa and 1 tablespoon sour cream (or to taste). Fold the sides of the tortilla in, then roll from the bottom up to form a burrito. Repeat for remaining tortillas and fillings.

Optional crisping

To seal and crisp the burrito, heat a large skillet over medium heat with 1 teaspoon oil or nonstick spray and place assembled burrito seam-side down; cook 1–2 minutes until golden, then flip and brown the other side 1 minute. This step also helps melt the cheese.

Slice the burrito in half on the diagonal and serve immediately with extra salsa, sour cream, sliced or mashed avocado, chopped cilantro, and hot sauce on the side. Each assembled burrito provides a balanced portion of eggs, protein, beans and cheese.

Storage: Wrap leftover cooled burritos in foil or plastic wrap and refrigerate up to 3 days. Reheat in a skillet or oven at 350°F (175°C) for 10–15 minutes until warmed through, or microwave covered for 1–2 minutes per burrito.