Breakfast Burrito Recipe

If using raw sausage

Crumble raw breakfast sausage into a cold skillet, cook over medium heat, breaking into small pieces until browned and cooked through (about 7–9 minutes). Transfer to a paper-towel-lined plate to drain. If using bacon, cook until crisp then chop. If using pre-cooked ham, simply dice and warm briefly in skillet for 1–2 minutes. Keep warm.

Heat a nonstick skillet over medium heat and add 1 tablespoon butter. Add the diced onion and bell pepper and sauté until softened and translucent, about 4–5 minutes. If using jalapeño, add it along with the onion and pepper. Season with a pinch (about 1/8 tsp) of salt. Transfer the softened vegetables to a bowl and set aside.

In a medium bowl, crack the 6 eggs, add 2 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until fully combined and slightly frothy.

Wipe the skillet clean, return to medium-low heat and add the remaining tablespoon of butter. Pour in the egg mixture. Let eggs sit undisturbed for about 10–15 seconds, then gently push the eggs from the edges toward the center with a silicone spatula, forming large, soft curds. Continue gently stirring and folding until eggs are mostly set but still moist, about 2–3 minutes. Remove from heat — the residual heat will finish cooking them.

Fold the sautéed vegetables and warmed protein into the scrambled eggs until evenly distributed.

Warm the tortillas so they are pliable: wrap in a damp paper towel and microwave for 20–30 seconds, or heat in a dry skillet over medium for about 20 seconds per side.

Lay one warm tortilla on a flat surface. Spoon about 1/4 of the egg-protein-vegetable mixture down the center (roughly 3/4 to 1 cup filling). Top with about 2 tablespoons shredded cheese, 2 tablespoons black beans (if using), a spoonful of salsa or pico de gallo, a few slices of avocado or 2 tablespoons guacamole (if using), and a small dollop (about 1 tablespoon) of sour cream if desired. Sprinkle with chopped cilantro and a few drops of hot sauce if you like heat.

To fold: fold the bottom edge up over the filling, fold both sides in, then roll away from you tightly but gently to form a burrito. Repeat with remaining tortillas and filling.

For a crisp exterior, heat a lightly oiled skillet over medium heat. Place each burrito seam-side down and toast for 1.5–2 minutes until golden, then flip and toast the other side 1–1.5 minutes. This seals the burrito and melts the cheese.

Serve immediately while hot, with extra salsa, sour cream, hot sauce, or cilantro on the side. If storing, wrap cooled burritos in foil and refrigerate up to 3 days; reheat in a 350°F (175°C) oven for 10–15 minutes or in a skillet until heated through.