Aug 31 2026
Restaurants›Keys Cafe›Breakfast Burrito Recipe

Breakfast Burrito Recipe

Inspired by Keys Cafe
Time30m
Serves2

Scrambled eggs, green pepper, onion, cheese, hashbrowns. Choice of meat: bacon, ham, Keys Italian sausage, sausage.

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Ingredients

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Burrito fillings

Choice of meat (pick one)

Method

Prepare meats

  1. 1

    Bacon

    Choose one meat option. For bacon: place bacon strips in a cold skillet, turn heat to medium, and cook 6–8 minutes turning occasionally until crisp. Transfer to paper towels and chop into bite-sized pieces.

  2. 2

    Ham

    For ham: heat 1 tsp olive oil in a skillet over medium heat, add diced ham and cook 2–3 minutes until warmed and edges lightly browned.

  3. 3

    Italian sausage

    For Italian sausage: slice cooked sausage links and warm in a skillet 2–3 minutes until browned. If using raw links, cook through (internal temp 160°F/71°C), then slice.

  4. 4

    Breakfast sausage

    For breakfast sausage: cook ground sausage or crumbled patties in a skillet over medium heat 5–7 minutes until no pink remains, breaking up into small pieces. Drain excess fat.

Vegetables & hashbrowns

  1. 5

    Prep veg

    While meat cooks (or after if meat is done), finely dice the onion and green bell pepper.

  2. 6

    Sauté peppers & onions

    In a 10-inch nonstick skillet, heat 1 tbs olive oil over medium-high. Add diced onion and bell pepper and sauté 3–4 minutes until softened and beginning to brown.

  3. 7

    Cook hashbrowns

    Push vegetables to one side of the skillet, add thawed shredded hashbrowns to the other side in a single layer and press gently. Cook undisturbed 3–4 minutes until golden, then toss/turn and cook another 2–3 minutes until cooked through. Combine hashbrowns with the sautéed vegetables and season with 1/4 tsp salt and a pinch of pepper.

Scrambled eggs

  1. 8

    Beat eggs

    Crack eggs into a medium bowl, add 2 tbs milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until blended and slightly frothy.

  2. 9

    Cook eggs

    Wipe the skillet used for vegetables clean (or use a separate nonstick skillet). Melt 1 tbs butter over medium-low heat until foaming. Pour in egg mixture. Let eggs sit 10–15 seconds, then gently stir with a rubber spatula, forming large soft curds. Cook 1–2 minutes until eggs are just set but still moist. Remove from heat (they’ll carryover cook).

Assemble burritos

  1. 10

    Warm tortillas

    Warm tortillas: wrap tortillas in a damp paper towel and microwave 20–25 seconds, or heat one at a time in a dry skillet 15–20 seconds per side until pliable.

  2. 11

    Layer fillings

    Lay a warm tortilla on a work surface. In the center, layer half the scrambled eggs, half the vegetable-hashbrown mixture, and half the cooked meat choice. Sprinkle 1/2 cup shredded cheddar over the filling and add 1 tbs hot sauce or salsa if using.

  3. 12

    Fold burrito

    To fold: fold the bottom edge up over the filling, fold both sides toward the center, then roll tightly away from you to enclose the filling. Tuck ends in as you roll to form a compact burrito.

  4. 13

    Toast (optional)

    Optional finish: place seam-side down on a hot dry skillet over medium heat and press lightly with a spatula for 1–2 minutes per side to crisp the tortilla and seal the seam.

  5. 14

    Serve

    Slice in half if desired and serve immediately with extra salsa or hot sauce on the side.

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