Breakfast Burrito Recipe

In a small bowl whisk together mayonnaise, sriracha, lemon juice, minced garlic, and salt until smooth. Taste and adjust sriracha for heat. Refrigerate until assembly (can be made up to 2 days ahead).

If using fresh potato, squeeze excess moisture from grated potato using a clean towel. If using thawed frozen hash browns, pat dry with paper towels.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and spread to coat the pan.

Add the hash browns in an even layer. Press down gently with a spatula. Cook without stirring for 4–6 minutes until the underside is golden brown and crisp.

Flip in sections (or transfer and flip) and cook another 3–5 minutes until the other side is crisp and potatoes are cooked through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm while preparing filling.

Prep vegetables: finely dice onion and bell pepper so they total about 1 cup combined.

In a medium bowl whisk together 4 eggs and 2 tbsp milk until blended; season with 1 tsp salt and 1/2 tsp black pepper.

Heat a large nonstick skillet over medium heat and add 1 tbsp butter. When butter foams, add diced onion and bell pepper. Sauté 4–5 minutes until softened and edges begin to brown.

If using cooked sausage or ham, add it to the pan now to warm through, 1–2 minutes.

Push the vegetables and meat to one side of the pan, add the whisked eggs to the empty side (or pour over everything) and let sit undisturbed 20–30 seconds, then gently scramble by stirring and folding until just set but still moist, about 1–2 minutes. Remove from heat.

Stir in 3/4 cup shredded cheddar so it melts into the eggs and filling mixture. Keep warm.

Warm tortillas: wrap tortillas in a damp kitchen towel and microwave 20–30 seconds, or warm individually in a dry skillet 10–15 seconds per side until pliable.

To assemble each burrito, lay a warm tortilla on a flat surface. Spread about 1 tbsp sriracha aioli in the center of the tortilla.

Add about 1/2 cup cooked hash browns (or desired amount), then 1/4 of the egg/vegetable/cheese filling (approximately 1 cup), and sprinkle with 1 tbsp chopped cilantro if using.

Fold the sides of the tortilla over the filling, then roll tightly from one end to form a burrito. Repeat for remaining tortillas and filling.

Optional crisp finish: heat a clean skillet over medium heat, add a light swipe of oil or butter, and place burrito seam-side down. Cook 1–2 minutes per side until lightly golden and sealed.

Serve immediately with extra sriracha aioli on the side and your choice of side (mixed fruit, side salad, or extra hash browns). Garnish with lime wedges if desired.