Breakfast Burrito Recipe

Cook the bacon

Place a large skillet over medium heat. Add the smoked bacon slices in a single layer and cook, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain, leaving about 1–2 tablespoons of bacon fat in the skillet. If your bacon is very lean, add 1 tablespoon vegetable oil to the pan.

Crisp the potatoes

Increase heat to medium-high. Add the diced potatoes to the skillet with the bacon fat (and additional 1 tablespoon oil if needed). Spread into a single layer and let cook undisturbed for 3–4 minutes to get a crust. Stir and continue to cook, stirring occasionally, until potatoes are golden and tender, about 8–10 minutes total. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Transfer potatoes to a bowl and keep warm.

Prepare the eggs

Crack the eggs into a medium bowl, add the milk or half-and-half, remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, and whisk until blended and slightly frothy.

Scramble the eggs

Wipe the skillet clean and return to medium-low heat. Add 1 tablespoon unsalted butter and let melt. Pour in the egg mixture and let it sit for 10–15 seconds, then gently stir with a heatproof spatula, folding eggs from the edges to the center. Cook until soft-curd scrambled but fully set, about 2–3 minutes. Remove from heat.

Crumble the bacon and warm beans

Crumble or chop the cooked bacon into bite-sized pieces. In a small saucepan over low heat (or in the same skillet wiped clean), warm the black beans until just heated through, about 3–4 minutes. If beans are thick, add 1–2 tablespoons water and stir. Taste and season with a pinch of salt if needed.

Combine filling components

In a large bowl or on a cutting board, combine the scrambled eggs, crisped potatoes, warmed black beans, and crumbled bacon. Stir in 1 cup of shredded jack cheese, reserving 1/2 cup for assembly. Mix gently so the cheese melts slightly from the warm ingredients.

Warm the tortillas: Heat each flour tortilla for about 15–20 seconds per side in a dry skillet over medium heat or wrap a stack in a damp paper towel and microwave for 20–30 seconds until pliable.

Assemble the burritos: Lay a warm tortilla flat. Spoon about 1 cup of the filling mixture into the center of the tortilla horizontally, leaving 1–2 inches clear at each end. Top with 2 tablespoons salsa, a sprinkle of the reserved 1/2 cup shredded jack cheese, 1/2 tablespoon chopped cilantro, and a drizzle of hot sauce if using. Fold the sides in over the filling, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and filling (yields about 4 burritos).

Optional sear: For a crisp exterior, heat a clean skillet over medium and lightly butter or oil it. Place burrito seam-side down and cook 1–2 minutes per side until golden and sealed, pressing gently with a spatula.

Serve: Cut burritos in half if desired and serve immediately with extra salsa, cilantro, and lime wedges on the side.