Breakfast Burrito Recipe

Cook fries

If using frozen fries, cook according to package directions until crispy (bake or air-fry). If using fresh potatoes, cut into fries, toss with 1 tbsp oil and a pinch of salt, roast at 220°C/425°F for 25–30 minutes turning once until golden and crisp. Once cooked, roughly chop or smash into bite-sized pieces (about 2 cups). Keep warm.

Brown chorizo

Heat a large nonstick skillet over medium heat. Add the fresh chorizo (removed from casing) or crumbled chorizo and cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. If the chorizo renders excessive fat, spoon off and discard all but 1 tablespoon. Transfer cooked chorizo to a bowl and set aside, leaving any flavorful fat in the skillet.

Beat eggs

In a medium bowl whisk together the 6 eggs, 3 tbsp milk, 1 tsp salt and 1 tsp black pepper until just combined and slightly frothy.

Cook eggs

Wipe the skillet clean if desired and return to low–medium heat. Add 1 tbsp butter and let it melt and foam. Pour in the egg mixture and let sit 10–15 seconds. Using a spatula, gently push eggs from the edges toward the center, folding to create soft curds. Continue stirring slowly until eggs are mostly set but still slightly moist, about 2–3 minutes. Remove from heat immediately — they will continue to cook from residual heat. Stir in half of the shredded cheese (about 3/4 cup) and the reserved cooked chorizo; mix gently to combine.

Warm tortillas

Warm tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly spotted, or wrap stack in a damp paper towel and microwave 20–30 seconds.

Assemble burritos

Lay a warm tortilla flat. Spoon approximately 1/4 of the scrambled egg and chorizo mixture down the center. Top with about 1/2 cup of cooked, chopped french fries, 2–3 tbsp of shredded cheese, slices of half an avocado (or 1/4 mashed avocado), 2 tbsp salsa, a sprinkle of chopped cilantro, and a drizzle of hot sauce if using. Fold the sides in, then roll tightly from the bottom to make a burrito. Repeat for remaining tortillas and filling.

Optional griddle crisp

For a crisp exterior, heat a skillet over medium heat with a light brush of oil or butter. Place seam-side down and press gently, cook 1–2 minutes until golden, then flip and cook another 1 minute. This seals the burrito and melts extra cheese.

Serve

Serve each burrito hot with lime wedges, extra salsa, sour cream or crema on the side, and additional shredded cheese if desired.