Jul 14 2026
Restaurants›Capital Ale House›Breakfast Burrito Recipe

Breakfast Burrito Recipe

Inspired by Capital Ale House
Time30m
Serves4

Burrito shell filled with potatoes, scrambled eggs, blackened sirloin, cheddar jack, and pico de gallo, finished with a salsa verde and cilantro lime cream sauce.

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Ingredients

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Burrito Filling

Sauces

Burrito Shell

Method

Preparation of Ingredients

  1. 1

    Prepare the Potatoes

    Peel and dice the potatoes into small cubes. Boil in salted water until fork-tender, about 10 minutes. Drain and set aside.

  2. 2

    Cook the Sirloin

    Season the sirloin steak with salt and pepper. Heat a skillet over medium-high heat and cook the steak for about 4-5 minutes per side, or until cooked to your preferred doneness. Let it rest for a few minutes, then slice thinly.

  3. 3

    Scramble the Eggs

    In a bowl, whisk the eggs. In a skillet, melt a little butter over medium heat and pour in the eggs. Stir gently until cooked through, about 3-4 minutes. Remove from heat.

Assembling the Burritos

  1. 4

    Assemble the Burrito Filling

    In a large bowl, combine the cooked potatoes, scrambled eggs, sliced sirloin, and cheddar jack cheese. Mix well.

  2. 5

    Wrap the Burrito

    Lay a flour tortilla flat on a plate. Spoon a generous amount of the filling into the center. Add a tablespoon of pico de gallo. Fold in the sides and roll tightly. Repeat with remaining tortillas.

Serving

  1. 6

    Finish with Sauces

    Drizzle salsa verde over the burritos and top with a mixture of sour cream and chopped cilantro. Serve immediately.

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