Breakfast Burrito Recipe

Prep vegetables and tortillas

Peel and finely dice the yellow onion and core and dice the red bell pepper so you have roughly 1/2 cup combined. Roughly chop the cilantro. Warm the flour tortillas by wrapping them in a clean kitchen towel and microwaving for 20–30 seconds or warming them briefly in a dry skillet over medium heat for 20 seconds per side; keep wrapped to stay warm.

Beat eggs

Crack the eggs into a bowl, add the milk, salt, and pepper. Whisk until combined and slightly frothy (about 20–30 seconds).

Cook veg

Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add the diced onion and bell pepper and a pinch of salt. Sauté, stirring occasionally, until softened and translucent, about 4–5 minutes. If using frozen diced potatoes/hash browns, add them now and cook an additional 4–6 minutes until heated through and lightly browned.

Scramble eggs

Push the cooked vegetables to one side of the skillet (or remove briefly to a plate if skillet is crowded). Lower heat to medium-low, add a little more oil or butter if the pan is dry, pour in the beaten eggs. Let them sit undisturbed for 10–15 seconds, then gently stir with a spatula, folding from the edges to the center to create soft curds. Cook until eggs are mostly set but still slightly moist, about 1–2 minutes. Mix the eggs with the vegetables in the skillet.

Incorporate cheese and cilantro

Remove the skillet from heat. Sprinkle the shredded cheddar and chopped cilantro over the egg-vegetable mixture and fold gently until the cheese melts into the warm eggs (about 30–60 seconds).

If adding chorizo or shredded chicken, heat 1/2 tablespoon oil in a separate skillet over medium heat and warm the pre-cooked protein until heated through (about 3–4 minutes for chorizo, 2–3 minutes for chicken). Drain any excess fat. Fold the warmed protein into the finished egg mixture so each burrito will have even distribution. If using frozen potatoes added earlier, they should already be incorporated with the vegetables.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1/4 of the egg, vegetable, cheese (and protein if used) mixture into the center of the tortilla, leaving ~1–2 inches clear on the near and far edges. Add 2 tablespoons of salsa/pico de gallo and 1 tablespoon sour cream (optional) on top.

Fold burritos

Fold the short edge nearest you up over the filling, fold the sides in toward the center, and continue rolling away from you to form a tight burrito. Press seam side down to seal. Repeat with remaining tortillas and filling.

Finish (optional crisp)

For a crisp exterior, heat a clean skillet over medium heat, add a small pat of butter or a teaspoon of oil, and place burritos seam-side down. Cook 1–2 minutes per side until golden and crisp. Transfer to a plate and cut in half if desired.

Serve

Serve each burrito with extra salsa, sour cream, and hot sauce on the side. Enjoy hot.