Breakfast Burrito Recipe

Prep vegetables and proteins

Dice the half yellow onion and half red bell pepper into small roughly 1/4-inch pieces. If using jalapeño, seed and mince it. If using sausage or bacon, crumble or chop into bite-sized pieces. If using cooked potatoes or hash browns, shred or dice to bite size. Chop cilantro and set aside.

Heat a medium nonstick skillet over medium heat and add 1 tablespoon oil. When oil shimmers, add onion and bell pepper. Sauté 4–5 minutes, stirring occasionally, until softened and beginning to brown at the edges. Add jalapeño and optional cumin and smoked paprika; cook 30–60 seconds until fragrant.

If using cooked sausage, bacon, or potatoes, add them to the skillet now and toss to warm and integrate with the vegetables for 1–2 minutes. Transfer the vegetable and protein mixture to a bowl and keep warm.

Crack 6 eggs into a bowl, add 3 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy (about 20–30 seconds).

Wipe the skillet used for vegetables clean or use a separate nonstick skillet. Place it over medium-low heat and add 1 tablespoon butter. When the butter melts and foams but is not browning, pour in the beaten eggs.

Let eggs sit undisturbed for 10–15 seconds, then gently stir with a spatula, scraping the bottom and folding the curds over themselves. Continue stirring every 10–15 seconds until eggs are softly set but still moist — about 2–3 minutes total. Remove from heat just before fully firm; residual heat will finish them.

Fold the warm scrambled eggs into the reserved vegetable/protein mixture. Taste and adjust seasoning if needed.

Warm the flour tortillas so they are pliable: wrap in a damp paper towel and microwave for 20–30 seconds, or warm individually on a dry skillet for 15–20 seconds per side.

Lay a warmed tortilla on a clean surface. Spoon about 1/4 of the egg/vegetable mixture down the center of the tortilla, leaving 1–2 inches clear at the edges. Top with about 1/4 cup shredded cheddar, a spoonful (about 1 tablespoon) of salsa, 1 tablespoon sour cream, and 1/2 tablespoon chopped cilantro. If using, add additional hash browns or protein to preference.

To fold: fold the bottom edge up over the filling, then fold the left and right sides toward the center, and roll tightly away from you until sealed. Repeat for remaining tortillas.

Optional - crisp the burrito: Heat a clean skillet over medium, add a teaspoon of oil or butter, place burrito seam-side down and cook 1–2 minutes until golden, then flip and brown the other side 1–2 minutes. This seals and crisps the exterior.

Serve immediately with extra salsa and sour cream on the side.