Breakfast Burrito Recipe

Rinse diced potatoes under cold water until water runs clear, then pat dry thoroughly with a towel to remove excess starch and moisture.

Heat a medium nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and let it warm for 30 seconds.

Add diced potatoes in a single layer (it's okay if snug). Cook undisturbed for 4–5 minutes until bottoms are golden-brown.

Stir in chopped onion and diced bell pepper. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika and 1/8 tsp garlic powder. Continue cooking, stirring occasionally, for another 6–8 minutes until potatoes are tender and browned. Reduce heat to low and keep warm in the skillet while you prepare eggs.

Cook bacon or sausage: For bacon, place strips in a cold skillet and turn heat to medium. Cook 3–5 minutes per side until crisp, drain on paper towels and chop into bite-size pieces. For sausage links, cook in a skillet over medium heat, turning until cooked through and browned, then slice. Reserve a small amount of rendered fat (optional) and wipe skillet clean if burnt bits remain.

Whisk eggs: In a bowl whisk 3 eggs with 2 teaspoons whole milk, 1/4 tsp salt and 1/8 tsp black pepper until combined.

Heat a clean nonstick skillet over medium-low and add 1 teaspoon butter or neutral oil. Pour in the egg mixture and let it sit 5–10 seconds, then gently stir using a spatula, folding from the edges to the center to make soft curds. Cook until eggs are just set but still moist, about 2–3 minutes. Remove from heat.

Warm tortilla: In a separate small skillet over medium heat add 1 teaspoon oil and warm the flour tortilla 20–30 seconds per side until pliable and lightly browned. Alternatively, microwave tortilla for 10–15 seconds between damp paper towels.

Assemble burrito: On the warmed tortilla, place the scrambled eggs in the center, top with chopped bacon or sliced sausage, 1/2 cup shredded cheddar and a scoop (about 1/2 cup) of home fries. If adding avocado, place sliced avocado on top. Sprinkle with chopped cilantro and a dash of hot sauce if desired.

Fold burrito: Fold the sides in toward the center, then roll from one end to the other to create a tight burrito. Place seam-side down in the skillet over medium heat and toast 1–2 minutes per side to seal and crisp slightly.

Prepare avocado: If using, slice 1/2 avocado and drizzle with a small squeeze of lemon or lime to prevent browning. Add to burrito during assembly.

Serve with salsa and sour cream: Place 2 tablespoons salsa and 2 tablespoons sour cream on the side for dipping. Adjust amounts to taste.