Breakfast Burrito Recipe

Cook chorizo

Heat a medium nonstick skillet over medium heat. Add 1 tsp vegetable oil. Add the raw chorizo (remove casing if needed) and break up with a spatula. Cook 6–8 minutes until browned and cooked through. When chorizo is nearly done, stir in the finely chopped onion and cook 2–3 minutes until softened. Use a slotted spoon to transfer chorizo and onions to a bowl, leaving fat in the pan.

Scramble eggs

In a bowl whisk 4 eggs with 2 tbsp whole milk, 0.5 tsp salt, 0.25 tsp black pepper, and chopped cilantro. Reheat the skillet with the reserved chorizo fat over medium-low. Pour in the egg mixture and stir gently with a spatula until softly set, 2–3 minutes. Remove from heat when still slightly glossy (carryover will finish cooking). Mix the scrambled eggs with the cooked chorizo and keep warm.

Cook bacon

Place bacon slices in a cold skillet and turn heat to medium. Cook until crisp, 8–10 minutes, flipping as needed. Transfer cooked bacon to a paper towel-lined plate. Chop or crumble when cool.

Scramble eggs

Whisk 4 eggs with 2 tbsp whole milk, 0.5 tsp salt and 0.25 tsp black pepper. Melt 1 tsp butter in a nonstick skillet over medium-low. Pour in eggs and cook, stirring gently, until soft curds form, 2–3 minutes. Remove from heat while still slightly moist. Fold in chopped bacon and keep warm.

Cook potatoes

Heat 1 tbsp olive oil in a large skillet over medium-high. Add diced potatoes and cook, stirring occasionally, until edges are golden, about 8–10 minutes. Add diced onion, 0.5 tsp smoked paprika, 0.75 tsp salt and 0.25 tsp black pepper. Continue cooking 4–6 minutes until potatoes are fork-tender and onions are translucent. Reduce heat to low and keep potatoes in the pan.

Scramble eggs

In a bowl whisk 4 eggs with 2 tbsp whole milk, 0.5 tsp salt and 0.25 tsp black pepper. Push potatoes to one side of the skillet, melt a little additional oil or butter if needed, pour in eggs and gently scramble until just set, 2–3 minutes. Mix eggs and potatoes together and keep warm.

Warm tortillas: Heat a clean dry skillet over medium. Warm each tortilla 20–30 seconds per side until pliable, or wrap stack in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep tortillas covered to stay warm.

Assemble burritos: Lay a warm tortilla flat. Spoon roughly 1/4 cup shredded cheddar in the center, then 1/4 of the prepared filling (egg & chorizo, egg & bacon, or egg & potatoes). Add another 1–4 tbsp cheese if desired, 1 tbsp sour cream, and 1–2 tbsp salsa. Add chopped cilantro and a dash of hot sauce if using. Fold sides in, then roll tightly from bottom to form a burrito.

Optional griddle finish: Heat a skillet or flat griddle over medium. Lightly spray or brush with oil. Place seam-side down and toast each burrito 1–2 minutes per side until golden and sealed. This firms them for eating and melts cheese.

Serve: Cut each burrito in half if desired. Serve immediately with extra salsa, sour cream, cilantro, and lime wedges.