Pastrami Breakfast Burrito Recipe

Finely dice the onion and red bell pepper so they’re ready to sauté. Roughly chop the cilantro if using. Separate eggs into a medium bowl; add milk, salt, and black pepper and whisk until blended and slightly frothy.

Sauté veg and warm pastrami

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add diced onion and bell pepper and sauté for 3–4 minutes until softened and translucent. Push vegetables to one side of the pan, increase heat to medium-high and add the thinly sliced pastrami in a single layer; let it sear 45–60 seconds per side until edges are slightly crisp. Stir pastrami and vegetables together and transfer mixture to a bowl. Keep skillet on the stove (wipe if excessively greasy).

Make soft scrambled eggs

Reduce heat to medium-low and add 1 tablespoon unsalted butter to the same skillet. When melted and foaming, pour in the whisked eggs. Allow eggs to sit undisturbed for 10–15 seconds, then gently stir with a spatula, folding eggs from the edges to the center. Continue folding until mostly set but still moist, about 1–2 minutes total. Remove skillet from heat a bit earlier than fully done (residual heat will finish them). Taste and adjust salt/pepper if needed.

Warm the flour tortillas: melt remaining 2 tablespoons butter in a separate clean skillet over medium heat and toast each tortilla 15–20 seconds per side until pliable and lightly browned. Alternatively, wrap tortillas in foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Lay one warmed tortilla on a flat surface. Place about 3/4 cup of the scrambled eggs in the center. Top with roughly 2.5 ounces (about 1/2 cup) of the pastrami/vegetable mixture and sprinkle with 3/8 cup (about 2/3 of a cup divided across burritos totals to 1.5 cups) shredded cheddar cheese—use roughly 3 tablespoons per burrito. Add a few cilantro leaves and 1/2 teaspoon hot sauce if desired.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Place seam-side down on the skillet used earlier over medium heat and press gently for 30–45 seconds per side to seal and crisp the tortilla. Repeat for remaining tortillas and filling.

Slice burritos in half on the diagonal and serve hot with extra hot sauce on the side. Leftover burritos can be wrapped in foil and refrigerated for up to 3 days; reheat in a 350°F (175°C) oven for 10–12 minutes or in a skillet until warmed through.