Big O' Breakfast Burrito Recipe

Bring all ingredients to hand. Finely dice the tomatoes, onions and jalapeños as listed. Shred the cheddar. Crack eggs into a bowl and whisk with milk, 1/2 tsp salt and 1/2 tsp black pepper; set aside.

Crispy Potatoes

Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Pat the diced potatoes dry with paper towels. When oil is shimmering, add potatoes in a single layer and let cook without moving for 3–4 minutes to develop a crust. Stir and continue to cook, pressing down occasionally, until golden brown and crispy, about 8–10 minutes total. Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer to a plate and keep warm.

Cook Chorizo and Onion

Using the same skillet, reduce heat to medium and add the fresh pork chorizo (break up with a spatula). Cook until no longer pink and edges are browned, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon in the pan. Add the chopped yellow onion and cook until softened, about 2–3 minutes. Add the diced roma tomato and diced jalapeño; cook 1–2 minutes just to warm and meld flavors. Taste and adjust seasoning with up to 1/4 tsp salt if needed. Transfer mixture to the plate with potatoes or keep in pan on very low heat.

Scramble Eggs

Wipe the skillet clean if desired and heat 1 tablespoon neutral cooking oil over medium-low. Pour in the whisked eggs and let sit undisturbed 10–15 seconds. Gently stir with a spatula, folding cooked curds toward the center, cooking low and slow until soft, creamy, and slightly underdone, about 2–3 minutes. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat.

In a small bowl combine 1 diced roma tomato, 1/4 cup diced white onion, 1/2 minced jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon lime juice and 1/4 tsp salt. Stir and taste; refrigerate until ready to serve.

Warm the flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes. Optionally brush lightly with butter after warming.

Lay a warm tortilla flat. In the center place about 1/4 of the scrambled eggs (approx. 1/2 cup), 1/4 of the chorizo-onion-tomato-jalapeño mixture (approx. 2.5 oz), 1/4 of the crispy potatoes (about 1/2 cup), and sprinkle 1/4 cup shredded cheddar. Add 1–2 tablespoons pico de gallo if you like a fresher contrast (reserve remainder for serving). Fold the sides in and roll tightly to form a burrito. Repeat for remaining tortillas.

Optional: Return burritos seam-side down to a heated skillet over medium heat and press with a spatula for 30–60 seconds per side to seal and crisp the tortilla.

Cut burritos in half on a slight diagonal. Serve each with a ramekin of pico de gallo and 2 tablespoons sour cream (or spoon to taste) on the side. Enjoy warm.