Breakfast Burrito Recipe

Prepare proteins

If using chorizo: remove from casing if necessary and cook in a medium skillet over medium heat until fully cooked and slightly crisp, about 7–9 minutes; drain excess fat and set aside. If using bacon: cook strips in a skillet or oven until crisp, drain on paper towels and chop. Keep both warm if preparing both.

Scrambled eggs

Whisk eggs with milk, 1/2 tsp salt and 1/4 tsp black pepper. Heat a nonstick skillet over medium-low with 1 tsp butter or oil. Pour eggs in and gently scramble, folding until just set but still soft, about 3–4 minutes. Remove from heat.

Warm tortillas

Warm flour tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes until pliable.

Assemble burritos

Lay a warmed tortilla on a work surface. Spread about 1/4 cup ranchero sauce down the center, then add 1/4 cup house potatoes or 1/2 cup chosen side (rice & beans or fruit) if using. Add 2 scrambled eggs, 2–3 tbsp crumbled chorizo or chopped bacon (adjust for preference), 1/4 cup jack cheese, and 2 tbsp guacamole. For vegetarian: substitute spinach & mushrooms mixture for meat and add same amounts of eggs and cheese (or omit eggs for vegan). Fold the sides in, then roll tightly from one edge to form the burrito.

Optional toasting

Heat 1 tsp butter or oil in a skillet over medium heat. Place assembled burrito seam-side down and cook 1–2 minutes per side until golden and sealed and cheese is melted.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced mushrooms and cook until they release moisture and begin to brown, about 5–6 minutes. Add chopped spinach, 1/2 tsp salt and 1/4 tsp pepper and cook until spinach is wilted, about 1–2 minutes. Remove from heat and set aside. Use this mixture in place of chorizo/bacon when assembling the vegetarian burrito.

Place diced potatoes in a pot of cold salted water, bring to a simmer and cook 5 minutes until slightly tender but not falling apart. Drain well and pat dry. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add diced onion and cook 2–3 minutes until translucent. Add potatoes, spread in an even layer, and cook undisturbed 4–5 minutes until bottoms brown. Stir and continue to cook, stirring occasionally, until potatoes are golden and crisp, about 10–12 minutes total. Season with smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Keep warm for assembly.

If rice is not cooked, cook according to package directions. Combine cooked rice with drained black beans, chopped cilantro, lime juice and 1/4 tsp salt. Warm briefly in a pan or microwave to combine flavors. Use about 1/2 cup per burrito as a filling option or serve on the side.

Toss mixed seasonal fruit with lime zest (if using). Chill briefly if desired and serve as a fresh side instead of potatoes or rice & beans.

Cut burritos in half on the bias and serve immediately with extra ranchero sauce, guacamole and hot sauce on the side. Offer choice of house potatoes, rice & beans, or fruit as selected. Garnish with extra chopped cilantro or a wedge of lime if desired.