Breakfast Burritos Recipe

Cook aromatics

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the diced onion and red bell pepper and sauté 4–5 minutes until softened and edges begin to brown.

Add spinach and meat

If using spinach, add it now and cook 1 minute until wilted. Add the cooked crumbled sausage (or bacon/chorizo) and stir until heated through, 1–2 minutes. Transfer the mixture to a bowl and set aside.

Whisk eggs

In a medium bowl whisk together 8 large eggs, 1/4 cup whole milk, 1 teaspoon salt and 1/2 teaspoon black pepper until homogenous and slightly frothy.

Scramble eggs

Wipe the skillet clean and return to medium-low heat. Melt 2 tablespoons butter, then pour in the egg mixture. Let eggs sit undisturbed 10–15 seconds, then gently push eggs with a spatula, folding them into soft curds. Cook until mostly set but still slightly moist, about 2–3 minutes. Remove from heat immediately to avoid overcooking.

Combine eggs with fillings

Add the scrambled eggs to the reserved sausage-and-vegetable mixture and gently fold to combine so the filling is evenly distributed.

Warm tortillas

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

Assemble burritos

Lay a warm tortilla flat. Spoon about 1 cup of the egg/meat/veggie filling onto the center of the tortilla. Sprinkle about 1/4 cup shredded cheddar cheese over the filling. Add a tablespoon of sour cream and 1–2 tablespoons salsa (if using), a few slices of avocado (optional), a sprinkle of chopped cilantro and a dash of hot sauce if desired.

Roll burritos

Fold the sides of the tortilla over the filling, then fold the bottom up and roll tightly to enclose. Repeat with remaining tortillas and filling. If a tortilla is overstuffed, reduce filling slightly to allow secure rolling.

Optional crisping

For a crisp exterior, heat a clean dry skillet over medium heat and place seam-side down first for 1–2 minutes, pressing gently with a spatula until golden. Flip and crisp the other side 1 minute. This also helps seal the seam.

Serve burritos immediately while hot with extra salsa, sour cream, and cilantro on the side. To store, wrap cooled burritos individually in foil or plastic wrap and refrigerate up to 3 days, or freeze up to 2 months. Reheat refrigerated burritos in a skillet over medium-low heat or microwave (30–60 seconds), and frozen burritos wrapped in foil in a 350°F (175°C) oven for 20–30 minutes until heated through.