Breakfast / Brunch Burrito Recipe

Cook chorizo

If using chorizo: heat a large nonstick skillet over medium heat. Add the crumbled chorizo (no added oil). Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a bowl, leaving about 1 tablespoon of fat in the pan for flavor. Reserve.

Cook chicken

If using chicken: heat 1 tablespoon vegetable oil in the skillet over medium-high. Season diced chicken with 1/2 tsp salt and 1/2 tsp black pepper. Add chicken to the pan in a single layer and cook without moving for 2–3 minutes to develop color, then stir and cook until cooked through, about 4–6 minutes total. Transfer to a bowl and keep warm. Wipe pan if desired.

In the same skillet, add 1 tablespoon butter or oil if needed and reduce heat to medium. Add diced onion and red bell pepper. Sauté until softened, about 4 minutes. Add minced jalapeño (if using) and minced garlic; cook 30–45 seconds until fragrant. If using diced potatoes or hash browns, add them now and cook until golden and tender, 6–8 minutes. Season vegetables with 1/2 tsp salt and 1/2 tsp pepper.

Return the cooked chorizo or chicken to the pan with the vegetables; stir to combine and heat through for 1–2 minutes. Remove pan from heat and set aside.

In a medium bowl, whisk together eggs, milk, chopped cilantro, 1/2 tsp salt, and 1/2 tsp black pepper until foamy.

Wipe the skillet clean, add 1 tablespoon butter, and set over medium-low heat. Pour in the egg mixture and gently scramble, stirring slowly and scraping the pan, until just set but still moist, about 3–4 minutes. Remove from heat.

Warm tortillas so they are pliable: heat a dry skillet over medium and warm each tortilla 20–30 seconds per side, or wrap in a damp towel and microwave 20–30 seconds. Brush lightly with melted butter or a little oil if you like a toastier exterior.

Lay a warm tortilla flat. Spoon about 1/4 of the scrambled eggs down the center, followed by 1/4 of the chorizo or chicken-vegetable mixture (about 3/4 cup), 1/4 cup shredded cheese, and 2 tablespoons salsa or pico de gallo. Add a dollop (about 2 tablespoons) of sour cream and a sprinkle of cilantro leaves. Fold the sides in, then roll tightly from the bottom to enclose filling. Repeat with remaining tortillas and fillings.

If you prefer a crisp exterior, heat 1 teaspoon butter or oil in a skillet over medium. Place burrito seam-side down and cook 1–2 minutes per side until golden and sealed. Press gently with a spatula to compact filling.

Cut burritos in half if desired. Serve immediately with extra salsa, sour cream, cilantro leaves, and lime wedges. Squeeze lime over the filling before eating for brightness.