Trav’s Famous Breakfast Burrito Recipe

Prepare vegetables

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sliced onion and both bell peppers. Sauté, stirring occasionally, until softened and lightly browned, about 6–8 minutes. Season with a pinch (about 1/8 tsp) of salt and black pepper. Transfer vegetables to a plate and keep warm.

Warm Goldy’s potatoes

In the same skillet add the diced cooked Goldy’s potatoes. If potatoes are cold or sticky, add 1 teaspoon oil and cook over medium heat until heated through and slightly crisp on the edges, about 4–5 minutes. Season lightly with salt and pepper. Push potatoes to the side of the pan or transfer to the plate with vegetables.

Cook eggs

In a medium bowl whisk together the 3 eggs, 2 tablespoons whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until blended. Wipe the skillet clean, add 1 tablespoon unsalted butter over medium-low heat. Pour in the egg mixture and let sit briefly until edges begin to set (15–20 seconds). Gently stir with a spatula, folding eggs until soft curds form but still slightly moist, about 2–3 minutes. Remove from heat just before fully set — carry-over heat will finish them.

Combine filling components

Return the warmed potatoes and sautéed peppers/onions to the skillet with the eggs (or combine in the bowl) and fold gently to combine. Stir in your chosen protein (about 3/4 cup) — if using black beans, fold them in gently; if using bacon/sausage/chorizo/ham/chicken, ensure they are pre-cooked and warm. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Add cheeses

Evenly sprinkle 1/2 cup shredded cheddar and 1/2 cup shredded pepper jack over the filling and gently fold so the residual heat melts the cheese slightly. Keep the filling warm over very low heat for a minute, do not overcook.

Warm tortillas

Warm the two spinach tortillas on a dry skillet or in the microwave (15–20 seconds each) until pliable. If using a skillet, heat each side 10–15 seconds over medium heat, watching carefully to avoid browning.

Assemble burritos

Lay one warmed tortilla flat. Spoon half of the filling (about 1 1/2 cups) down the center lengthwise, leaving 1–2 inches clear at each end. Fold the short ends in, then roll from one side tightly to the other to form a burrito. Repeat with second tortilla and remaining filling. Optional: place assembled burritos seam-side down in a heated skillet over medium for 1–2 minutes per side to seal and create a light crisp exterior.

Portion the burritos onto a plate. Serve each burrito with approximately 1/4 cup (or 1/2 cup total) homemade salsa and 3 tablespoons sour cream on the side.

If adding avocado: slice 1/2 avocado and place on top of or inside the burrito before rolling, or serve slices on the side. Charge add-on if required.

If smothering in gravy: warm 1/2 cup gravy until simmering, then pour over assembled burrito just before serving. Serve immediately so the tortilla absorbs some gravy but does not become overly soggy.

Garnish suggestions: chopped cilantro, extra salsa, or a lime wedge (optional).