Breakfast Burrito Recipe

Prepare bacon

Place a medium skillet over medium heat. Add the bacon strips in a single layer and cook, flipping occasionally, until crisp and browned, about 8–10 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. When cool, chop into 1/2-inch pieces.

Prep green onions

Trim root ends and any wilted tops from the green onions. Thinly slice the whites and light green parts and separate the dark green tops. Reserve both for assembly (whites for cooking with eggs or rice, tops for garnish).

Beat eggs

In a medium bowl whisk together the eggs, 2 tablespoons whole milk, 1 tsp kosher salt, and 1/4 tsp black pepper until uniformly yellow and slightly frothy.

Scramble eggs

Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. Once melted and foamy, add the egg mixture. Let eggs sit undisturbed 10–15 seconds, then gently push, fold, and stir with a spatula, creating large soft curds. When eggs are mostly set but still slightly glossy (about 2–3 minutes), stir in half of the chopped bacon and half of the sliced green onion whites. Remove from heat while eggs are slightly underdone — they will finish setting off the heat.

Reserve filling

Transfer the scrambled eggs and bacon mixture to a plate and keep warm. Crumble any remaining bacon for topping if desired.

If your Jasmine rice is not already warm, heat a small saucepan or microwave-safe bowl. Combine 1 cup cooked Jasmine rice with 1 teaspoon butter and 1/4 teaspoon salt. Warm over low heat, stirring occasionally, until heated through (about 3–4 minutes on stove or 1–1 1/2 minutes in microwave). Stir in the remaining sliced green onion whites for a subtle onion flavor.

Warm tortillas: Heat a dry skillet over medium-high and warm each flour tortilla 20–30 seconds per side until pliable and lightly toasted, or wrap tortillas in a damp paper towel and microwave 20–30 seconds.

Assemble burritos: Lay one warmed tortilla on a flat surface. Spoon half of the warmed Jasmine rice down the center in a line (about 1/2 cup). Top rice with half the scrambled egg and bacon mixture. Sprinkle with 1/2 cup shredded cheddar cheese and optional crumbled bacon pieces. Add a drizzle (1 tablespoon) of sour cream and 1 tablespoon hot sauce or salsa if using.

Fold burrito: Fold the short edges of the tortilla over the filling, then fold one long edge over and roll tightly to enclose, keeping the seam down. Repeat with the second tortilla and remaining ingredients.

Finish (optional): For a warm, sealed burrito, place seam-side down in a skillet over medium heat with a small pat of butter and toast 1–2 minutes per side until golden and the cheese melts.

Garnish & serve: Cut burritos in half if desired, sprinkle with reserved green onion tops and any extra bacon. Serve immediately with extra salsa or hot sauce on the side.