Breakfast Burrito Recipe

Make aioli

In a small bowl combine mayonnaise, finely chopped sundried tomatoes, lemon juice, smoked paprika, hot sauce (if using), salt, and black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate while preparing other components so flavors meld (at least 10 minutes).

Cook mushrooms and fire-roasted veggies

Heat 1 tablespoon olive oil in a nonstick or stainless skillet over medium-high heat. Add sliced mushrooms and sauté for 4–5 minutes until they release liquid and begin to brown.

Add minced garlic and the drained fire-roasted vegetables to the pan, stir and cook 1–2 minutes until fragrant and warmed through. Season with 1 tsp salt and 1/2 tsp black pepper. Push the mixture to one side of the pan or remove to a bowl and keep warm.

Wilt spinach

In the same skillet over medium heat, add the packed spinach (you can add a splash of water if needed). Cook, stirring, for 1–2 minutes until wilted. Combine spinach with mushrooms and fire-roasted veggies. Taste and adjust salt.

Scramble eggs

Crack the eggs into a bowl, add 3 tablespoons milk, 3 tsp kosher salt, and 1 tsp black pepper. Whisk until just combined and slightly frothy.

In a clean nonstick skillet, melt 1 tablespoon butter over medium-low heat. Pour in the egg mixture. Stir gently with a spatula, folding eggs as they set, cooking to soft-curd scrambled texture, about 3–4 minutes. Remove from heat a little before fully set; eggs will continue to cook. Taste and adjust seasoning.

Fold the warm vegetable mixture into the scrambled eggs or keep separate depending on preference. Keep warm while assembling burritos.

Warm tortillas

Warm tortillas one at a time in a dry skillet over medium heat for 15–20 seconds per side until pliable, or microwave covered with a damp paper towel for 20–30 seconds.

Lay a warm tortilla flat. Spread about 1–2 tablespoons of sundried aioli down the center. Spoon 1/4 of the scrambled eggs onto the tortilla, top with 1/4 of the vegetable mixture, and sprinkle about 1/4 cup shredded cheddar. Add a pinch of chopped cilantro if using and a squeeze of lime juice if desired.

Fold burrito: fold short edges in toward center, then roll tightly from one long edge to the other to enclose filling. Repeat for remaining tortillas.

Optional crisping

Heat 1 tablespoon butter or oil in a skillet over medium heat. Place folded burrito seam-side down and cook 1–2 minutes until golden and sealed. Flip and crisp the other side 1–2 minutes. Remove and rest 1 minute, then serve with extra aioli on the side.