Breakfast Burrito Recipe

Whisk eggs

Crack the eggs into a medium bowl. Add the whole milk, salt, and black pepper. Whisk vigorously until mixture is homogenous and slightly frothy, about 30 seconds.

Cook eggs

Heat a nonstick skillet over medium-low heat and add the butter. Once butter is melted and foaming, pour in the egg mixture. Let sit undisturbed for 10–15 seconds, then gently push cooked edges toward the center with a silicone spatula, tilting the pan to let uncooked eggs run to the edges. Continue folding and stirring until soft curds form and eggs are just set but still moist, about 3–4 minutes. Remove from heat to avoid overcooking.

Prep vegetables and proteins

While eggs are cooking, dice the onion and bell pepper into small (about 1/4-inch) pieces. If using breakfast sausage, crumble and cook it in a separate skillet over medium heat until browned and cooked through, about 5–7 minutes. If using ham, warm briefly in the skillet just to render edges (2–3 minutes). Drain any excess fat and set cooked meat aside on a paper towel-lined plate.

Sauté vegetables

In the same skillet used for meat (wipe out if overly greasy), add olive oil and heat over medium. Add diced onion and bell pepper and sauté until softened and beginning to brown, about 4–5 minutes. If using frozen corn, add it in the last 1–2 minutes to warm through. Add the rinsed black beans and stir just until warmed, about 1 minute. Remove from heat.

Combine fillings

Return the cooked eggs to the skillet with the vegetables or combine in a bowl: gently fold the eggs with the cooked meat, vegetables, half of the shredded cheddar, and chopped cilantro. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Warm tortillas

Warm each flour tortilla for pliability. To do this, heat a clean skillet over medium and warm each tortilla 15–20 seconds per side until soft and slightly browned in spots; alternatively microwave stack of tortillas wrapped in a damp paper towel for 20–30 seconds.

Assemble burritos

Lay a warm tortilla flat. Spoon roughly 1/4 of the egg-and-filling mixture along the center of the tortilla in a horizontal line about 2 inches from the near edge. Top with a tablespoon of sour cream, a spoonful of salsa, a quarter of the remaining shredded cheese, and a few avocado slices if using.

Fold burritos

Fold the near edge of the tortilla over the filling, tuck in the sides, and continue rolling away from you to form a tight burrito. Repeat with remaining tortillas and filling.

Optional crisping

For a crisp exterior and to help seal the seam, heat a skillet over medium with a small drizzle of oil or a light coating of butter. Place seam-side down in the skillet and cook 1–2 minutes per side until golden and crisp. Press gently with a spatula to keep sealed.

Serve

Cut burritos in half on the diagonal if desired and serve immediately with additional salsa, sour cream, and chopped cilantro on the side.