Eggsburgh Breakfast Burrito Recipe
Flour tortilla filled with scrambled eggs, hash browns, house black beans, cheddar & jack cheese, pico de gallo, & choice of green chile or ranchero sauce on side. Served with choice of breakfast potatoes or hash browns.
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Ingredients
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Burrito Filling
Pico de Gallo & Sauces
Optional/Serving
Method
Pico de Gallo & Sauces
- 1
Make Pico de Gallo
Combine diced tomatoes, diced onion, chopped cilantro, lime juice, and 1/4 tsp salt in a small bowl. Stir gently and refrigerate while you prepare the rest of the components to let flavors meld (at least 10 minutes).
- 2
Prepare Sauce
If using store-bought green chile or ranchero sauce, warm 1/2 cup gently in a small saucepan over low heat or microwave in 20-second bursts until warm. Keep covered and warm until serving.
Burrito Filling
- 3
Cook Hash Browns
Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add 2 cups of thawed shredded hash browns in an even layer. Press down with a spatula and cook without stirring for 3–4 minutes until golden and crisp on one side. Flip in sections and continue cooking 3–4 minutes until crisp and cooked through. Season lightly with salt and pepper. Transfer to a plate and keep warm.
- 4
Warm Black Beans
Place 1 cup prepared black beans in a small saucepan over medium-low heat. Add a tablespoon of water if too thick and stir occasionally until warmed through, about 4–6 minutes. Taste and season with a pinch of salt if needed. Keep warm.
- 5
Scramble Eggs
Crack 6 eggs into a bowl, add 3 tablespoons milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk until blended and slightly frothy. Heat a large nonstick skillet over medium-low heat and melt 1 tablespoon butter. Pour eggs into skillet. Let eggs sit undisturbed for 15–20 seconds, then gently pull cooked edges toward center with a spatula, tilting pan to let uncooked egg flow under. Continue folding until eggs are soft, creamy, and just set, about 3–4 minutes total. Remove from heat — eggs will continue to firm slightly.
- 6
Assemble Each Burrito
Warm 4 flour tortillas in a dry skillet for 10–15 seconds per side or microwave under a damp paper towel for 15–20 seconds to make them pliable. On each tortilla, layer: 1/2 cup cooked hash browns, 1/4 cup warm black beans, 1/4 to 1/3 of the scrambled eggs (about 1.5 eggs), and 2 tablespoons each shredded cheddar and Monterey Jack. Spoon 1–2 tablespoons pico de gallo over the eggs (drain excess juices to avoid sogginess). Fold sides in, then roll tightly from one edge to enclose filling. Place seam-side down on a skillet over medium heat and press gently for 1 minute per side to seal and create a light golden crust.
Optional/Serving
- 7
Prepare Breakfast Potatoes (if chosen)
If serving breakfast potatoes instead of extra hash browns: heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 2 cups diced potatoes (parboiled if needed), season with salt and pepper, and cook, stirring occasionally, until well browned and crisp, 10–12 minutes. Add any optional diced onions or peppers in the last 4–5 minutes of cooking. Keep warm.
- 8
Serve
Place each burrito on a plate with a side of breakfast potatoes or extra hash browns. Serve warm green chile or ranchero sauce on the side in a small ramekin (about 2–4 tablespoons per burrito) and offer additional pico de gallo and hot sauce on the side.