Breakfast Burritos Recipe

Par-cook and crisp potatoes

If using potatoes, rinse diced potatoes and pat dry. In a medium pot, bring water to a boil, add a pinch of salt and simmer potatoes for 4 minutes to par-cook. Drain and pat dry thoroughly.

Heat a large skillet over medium-high. Add 2 tbs olive oil. Once shimmering, add par-cooked potatoes in a single layer. Season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp onion powder. Cook without stirring for 3–4 minutes until underside is golden and crisp, then stir and continue cooking 6–8 minutes until tender and crisp all over. Transfer to a plate and keep warm.

If using sausage: heat 1 tsp olive oil in a skillet over medium. Add crumbled sausage and cook, breaking up pieces, until no longer pink and browned, about 6–8 minutes. Drain excess fat. If using bacon: cook until crisp, drain and chop. Keep warm.

In the same skillet used for potatoes or meat, add a small splash of oil if dry and saute the diced onion and red bell pepper over medium heat until softened and translucent, about 4–5 minutes. Remove from heat and set aside. Stir in chopped cilantro and reserve shredded cheddar for assembly.

In a large bowl whisk 8 eggs with 1 tbs whole milk, 1 tsp salt and 1/2 tsp black pepper until just combined and slightly frothy.

Heat a nonstick skillet over medium-low and add 1 tbs butter. Once melted and foamy, pour in the eggs. Let sit briefly until edges begin to set, then gently stir with a spatula, folding eggs from the edges toward the center to make soft curds. Cook until eggs are mostly set but still slightly creamy, about 3–5 minutes. Remove from heat (they will continue to cook slightly).

Warm tortillas: heat a clean skillet or griddle over medium. Lightly brush each tortilla with melted butter or a little oil and warm 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.

Assemble burritos: lay a warm tortilla flat. In the center place about 1/6 of the scrambled eggs (approx. 1 1/3 eggs worth), 2–3 tbs cooked potatoes (if using), about 1.3 oz (roughly 2–3 tbs) cooked meat (if using), 2–3 tbs sauteed onion/pepper mix, 2–3 tbs shredded cheddar, 1 tbs salsa, and a sprinkle of cilantro. Add hot sauce if desired.

Fold: fold the two short sides over the filling, then fold one long side over and roll tightly to enclose. Place seam side down on the skillet and toast 1–2 minutes per side over medium-low to seal and crisp the outside.

Repeat with remaining tortillas and fillings. Keep finished burritos wrapped in foil or a towel to retain heat.

Serve: cut burritos in half if desired and serve with extra salsa and hot sauce on the side.